
Dish
Cacio e pepe
Cacio e pepe is made with spaghetti pasta, which is cooked until al dente. The sauce is made with Pecorino Romano cheese and black pepper. The pasta is tossed with the sauce until it is coated evenly. The dish is typically served with a sprinkle of Pecorino Romano cheese on top.
Origins and history
Cacio e pepe originated in the Lazio region of Italy, which is known for its simple yet flavorful dishes. The dish has been a staple in the region for centuries and is now enjoyed all over the world.
Dietary considerations
This dish is vegetarian and contains gluten and dairy.
Variations
There are many variations of cacio e pepe, including adding garlic or red pepper flakes to the dish. Some people also like to add a splash of cream to the sauce for a creamier texture.
Presentation and garnishing
Cacio e pepe is typically served in a bowl or on a plate. It can be garnished with a sprinkle of black pepper or a sprig of fresh parsley.
Tips & Tricks
To make the sauce extra creamy, add a splash of cream to the sauce before tossing it with the pasta.
Side-dishes
Cacio e pepe can be served with a side salad or some crusty bread. It is also delicious with grilled vegetables or roasted potatoes.
Drink pairings
This dish pairs well with a light red wine, such as Pinot Noir or Chianti.
Delicious Cacio e pepe recipes
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