So simple, but so delicious, Roman Cacio e Pepe is an an iconic dish. Learn the story of its creation and then make the pasta.
Cacio e pepe is a quick and tasty Roman dish. The origin of this recipe is very ancient. The secret of cacio e pepe is the creamy sauce, obtained by combining best quality Pecorino Romano and a few spoons of the water used to cook the pasta. The cheese and the starch in the cooking water are the only ingredients to make the original cacio e pepe sauce, forget butter or cream!
The cacio e pepe recipe is one of the most ancient dish of the Italian cuisine. For centuries, cacio e pepe has been the perfect meal of the Roman shepherds. Dried pasta, aged pecorino and black peppers are easy-to-carry ingredients and hard to spoil. Despite what many people think, cacio e pepe recipe does not needs any oil, cream or butter. The starch inside the spaghetti and the grated pecorino, combined in the right way, are enough to create the cacio e pepe sauce. As in many Roman recipes, the pepper has to be very abundant. 
Frequently Asked Questions
What type of pasta works best for Cacio e Pepe?
Spaghetti is traditionally used for Cacio e Pepe, as its shape allows the creamy sauce to cling well.
How do I achieve the creamy sauce without using cream or butter?
The creamy sauce is created by combining high-quality Pecorino Romano with a few spoons of the starchy pasta cooking water, which helps emulsify the cheese.
Why is it important to use abundant black pepper in this recipe?
Abundant black pepper enhances the flavor profile of Cacio e Pepe and is a key characteristic of this classic Roman dish.
Sounds great.