Cacio e pepe
From Wikipedia, the free encyclopedia
| Cacio e pepe | |
|---|---|
 Spaghetti cacio e pepe | |
| Place of origin: | |
| Italy | |
| Region or state: | |
| Rome | |
| Main ingredient(s): | |
| Pecorino Romano, black pepper | |
| Recipes at Wikibooks: | |
 Cacio e pepe | |
| Media at Wikimedia Commons: | |
 Cacio e pepe |
Cacio e Pepe is a Roman pasta dish. [1] "Cacio e Pepe" means "cheese and pepper" in several central Italian languages. As the name suggests, the ingredients of the dish are very simple and include only black pepper and Pecorino Romano cheese. [1] The only precaution to be taken in preparing this dish consists in leaving some cooking hot water with the pasta: this will melt the cheese, that will stick together with the pepper to the pasta. [1] the Cacio e pepe is typically made with a long, thin spaghetti, such as tonnarelli or vermicelli.
See also
- Italian cuisine
-
Food portal
External links
Notes
Sources
- Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.
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