Where did cacio e pepe originate?

Where did cacio e pepe originate?

Cacio e pepe

A plate of traditional tonnarelli cacio e pepe in Rome
Place of origin Italy
Region or state Lazio
Main ingredients Pecorino Romano, black pepper
Cookbook: Cacio e pepe Media: Cacio e pepe

Why does the cheese in my cacio e pepe clump?

Cheese that’s grated on larger holes will clump because it takes the cheese longer to melt and the larger amount of surface area allows for more clinging potential. Do NOT adjust the amount of water for cooking the pasta. The concentrated starchy pasta water is critical to the success of this Cacio e Pepe recipe.

Where did Anthony Bourdain eat cacio e pepe?

Ristorante Roma Sparita
The specific cacio e pepe that Bourdain loves best comes from Ristorante Roma Sparita in Rome, where the smooth, buttery, cheesy pasta is served in a bowl made of Parmesan. It looks amazing. While gushing over the pasta, Bourdain said he’d give up his first sexual experience to eat it again.

How do you make cacio e pepe Giada?


  1. 1 pound creste del gallo pasta or other curved pasta shape.
  2. 2 tablespoons extra virgin olive oil.
  3. 1/3 pound pancetta diced.
  4. 1½ teaspoons freshly ground black pepper.
  5. 2 cups freshly grated Parmesan cheese.
  6. 1 cup freshly grated pecorino cheese.
  7. 2 tablespoons butter at room temperature.

Who invented cacio e pepe?

The cacio e pepe recipe is one of the most ancient dish of the Italian cuisine. The legend date back the origin of this simply but delicious Italian spaghetti and cheese to Roman Empire. For centuries, cacio e pepe has been the perfect meal of the Roman shepherds.

When was cacio pepe invented?

And while the first two ingredients would likely have been used locally for “literally centuries,” according to Carotenuto, the invention of these dishes, now perceived as Roman classics, probably dates to the 1800s, when pasta became popular in the Italian capital.

How do you fix clumpy cacio e pepe?

To avoid clumps, you need to use the cooking water of your pasta! The cooking water, thanks to the pasta starch, changes the way the cheese melts and creates a perfectly smooth cheese sauce! The trick to the perfect cacio e pepe is using the pasta water.

What is the difference between cacio e pepe and carbonara?

Carbonara – more Roman than the Colloseum! Another very similar traditional Roman dish, cacio e pepe (cheese and pepper), was born from the lack of eggs to make Carbonara. When I recommend it to visitors it always sounds so boring, “It’s a pasta with cheese and pepper!” – but on the contrary, it is so tasty and creamy.

What is the difference between cacio e pepe and Alfredo?

The “sauce” on Cacio e Pepe is made entirely by the starchy pasta liquid, a little butter, fresh cracked pepper, and cheese. Alfredo Sauce is much thicker, and is usually applied more liberally to the pasta. Overall, it’s a saucier dish with a milder flavor.

What do you need to make Cacio e pepe?

This authentic cacio e pepe recipe relies on pantry staples of pasta, cheese, salt, pepper, and olive oil as well as a nifty cooking technique to put dinner on the table before you know it. Want it? Click it.

What kind of cheese to use for Cacio e pepe?

*If you prefer you can use just pecorino cheese. Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions. While pasta is cooking, ground the pepper corns until you have the desired amount of pepper.

How long does it take to boil Cacio e pepe?

Add the 1.5 tsp of pepper and toast it, maximum one minute. You should smell the aroma of black pepper, but don’t burn it (photo 4) Boil the pasta for half the amount of time that the package indicates (eg. if it says, 10 minutes on the package, boil it for 5 minutes).

What’s the difference between formaggio and Cacio e pepe?

Cacio is used as a more familiar term, and used more the further south you go in Italy, while “formaggio” is a more general term. Despite the simplicity of this dish, there are many recipes out there that add butter, olive oil, or even cream to a cacio e pepe.