Cacio e pepe
| Cacio e pepe | |
|---|---|
|
Spaghetti cacio e pepe | |
| Place of origin | Italy |
| Region or state | Rome |
| Main ingredients | Pecorino Romano, black pepper |
 Cookbook:Cacio e pepe  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, Pecorino Romano cheese, and pasta. [1] The only precaution to be taken in preparing this dish is to leave some of the hot cooking water with the pasta: the heat melts the cheese, while the starches in the water help bind the pepper and cheese to the pasta. [1] the Cacio e pepe is typically made with long, thin spaghetti, such as tonnarelli or vermicelli.
See also
- Carbonara
- Italian cuisine
- List of pasta dishes
- Food portal
Notes
Sources
- Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori.