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Cacio E Pepe is a simple yet flavorful pasta dish that highlights the rich culinary traditions of Vatican City. Made primarily with spaghetti or tonnarelli, Pecorino Romano cheese, and black pepper, it is a staple in Roman cuisine often enjoyed during family gatherings or special occasions. This dish embodies the essence of Roman simplicity and is beloved by both locals and visitors alike.
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente, according to the package instructions.
Reserve 1 1/2 cups of pasta cooking water, then drain the pasta.
In a large skillet or pan, toast the freshly ground black pepper over medium heat until fragrant, about 1 minute.
Add 1 cup of the reserved pasta cooking water to the skillet and bring to a simmer.
Add the cooked pasta to the skillet and toss to combine.
Remove the skillet from heat and gradually sprinkle the grated Pecorino Romano cheese over the pasta, tossing constantly to create a creamy sauce. Add more reserved pasta water if needed to achieve the desired consistency.
Taste and adjust the seasoning with salt if necessary.
Enjoy your meal!
Cacio E Pepe is a traditional Roman pasta dish made with just three ingredients: pasta, Pecorino Romano cheese, and black pepper. Its name translates to 'cheese and pepper' in Italian.
Cacio E Pepe originates from the Lazio region of Italy, particularly cherished in Vatican City for its simplicity and rich flavor.
The main ingredients are spaghetti or tonnarelli, Pecorino Romano cheese, freshly ground black pepper, and salt.
Cacio E Pepe takes about 20-30 minutes to prepare and cook.
Cacio E Pepe is often served with a side of garlic bread or a fresh green salad. It pairs well with a light white wine.