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Italian pasta dish From Wikipedia, the free encyclopedia
Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy.[1][2] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli[3] or spaghetti.[2] The origins are believed to be that shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany, and Umbria created cacio e pepe in the 18th or 19th century.[4] All the ingredients keep well for a long time, which made the dish practical for shepherds without a fixed abode.
| |
| Course | Primo (Italian pasta course) |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Main ingredients | Tonnarelli or spaghetti, pecorino romano, black pepper |
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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.[5]
Media related to Cacio e pepe at Wikimedia Commons
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