Summary
Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy.[1] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with tonnarelli[2] or spaghetti.[1] All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended to make the sauce adhere well.
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| Course | Primo (Italian pasta course); main course |
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| Place of origin | Italy |
| Region or state | Lazio |
| Main ingredients | Tonnarelli or spaghetti, pecorino romano, black pepper |
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Preparation edit
The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta.[3]
See also edit
References edit
- ^ a b Boni (1930), p. 46
- ^ "Pasta cacio e pepe". Archived from the original on 24 March 2018. Retrieved 3 May 2018.
- ^ "Spaghetti Cacio e Pepe Ricetta Originale Romana" [Spaghetti cacio e pepe – the original Roman recipe]. The Foodellers (in Italian). Retrieved 17 October 2019. There is an English translation, but it lacks important tips on getting this deceptively simple dish right. Google Translate works well.
Bibliography edit
- Zanini De Vita, Oretta; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. New York: W. W. Norton & Company. ISBN 978-0-393-08243-2.
- Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori. ISBN 978-8854117815.