Cacio e pepe

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.

Jan Dec

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.