Cacio e Pepe

About

Cacio e Pepe is a traditional Italian pasta dish originating from the Lazio region, particularly Rome. It translates to "cheese and pepper," reflecting its main ingredients: grated Pecorino Romano cheese and black pepper, typically served with spaghetti or tonnarelli. The dish has historical roots tied to shepherds in the Apennine Mountains, who found it practical due to the durability of its ingredients. The preparation involves cooking pasta in salted water, then mixing it with grated cheese and black pepper, using some of the pasta water to create a creamy sauce. While Pecorino Romano is traditional, variations may use Parmesan. The simplicity and rich flavors of Cacio e Pepe have made it a beloved dish globally, often enjoyed as a quick yet satisfying meal. Its minimalist composition allows for creative variations while maintaining its core essence.