Cacio e Pepe (2024)

FAQs

What is cacio e pepe sauce made of? ›

Traditionally, cacio e pepe (pronounced: kaa-chee-ow ee peh-pay) is made with just three ingredients: aged pecorino Romano cheese, freshly ground black pepper, and pasta, usually spaghetti; plus the starchy water from cooking the noodles. You don't have to go to Rome to enjoy cacio e pepe.

The sharp spice from black pepper and creamy tanginess from Pecorino Romano really are a match made in heaven. My cacio e pepe recipe adds butter as well to give the sauce a smooth, glossy texture, that can be hard to do otherwise with just pasta water and cheese.

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

Cheese– Aged Pecorino Romano is a MUST when making Cacio e Pepe. It is made from sheep's milk and has a strong and tangy flavor. I also use Parmesan cheese because I like the flavor of the two cheeses together. If you want to use ALL Pecorino Romano, you can, but personally I like the mix of both cheeses.

Cacio e pepe is made by emulsifying pasta water with grated cheese and black pepper. It clumps so easily. Alfredo has an image problem. Americans think of it as pasta draped in a cream sauce made of heavy cream and cheese, but the original version is thinner and creamy from an emulsion of butter and grated cheese.

An iconic dish of the 'Eternal City' Roma, cacio e pepe or pasta de pepe simply translates to cheese and pepper pasta.

"Cacio" is the Italian word for cheese, typically referring to pecorino romano, a hard sheep's milk cheese with a sharp, salty flavor.

Pecorino Romano basically makes up the whole sauce, and y'all – that cheese is SALTY. So, we need to watch how much salt we go adding into the pasta water.

For a similar pairing experience, opt for other light-bodied red wines from Italy. Italian Pinot Nero (Pinot Noir) is also a great option, with a more familiar profile. For more about Cacio e Pepe and other Italian delicacies, watch Pairings: Rimessa Roscioli, now streaming on SOMM TV.

Cacio e Pepe [say: kah-cheeoh eh peh-peh] is a deceptively simple Italian pasta dish that you may have seen on the menu the last time you visited a Rome-inspired restaurant. The name just means, “cheese and pepper,” and that pretty much sums it up.

What is the secret to the creamiest cacio e pepe? ›

Tips for Making Cacio e Pepe

Let the pasta cool slightly—Ripping hot pasta plus finely shredded or grated cheese inevitably yields a clumpy sauce. Letting the pasta cool for 2 minutes before tossing ensures a perfectly creamy sauce.

In one infamous episode of No Reservations, Bourdain visited a secret restaurant (later revealed to be Ristorante Roma Sparita) where he enjoyed a cacio e pepe so delicious, he listed a handful of life experiences he would sacrifice in order to eat it again (namely, a Jefferson Airplane concert, some acid trips, ...

Ingredients. Water, pecorino romano cheese (sheep's milk, sea salt, animal rennet), sunflower seed oil, modified cornstarch, ground black pepper, sodium citrate, xanthan gum, sea salt.

Cacio e Pepe Variations

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

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 or spaghetti.

Pecorino, and it's most famous family member, Pecorino Romano, is also a hard, salty cheese. At first glance, Pecorino may seem similar to Parmesan, but it's far from identical. Pecorino Romano is made from sheep's cheese, which gives it a more grassy and earthy flavor. Pecorino is also typically younger than Parmesan.