Mediterranean / Vegetarian Diet
Steeped in tradition and boasting a recipe that dates back centuries, Cacio e Pepe is a testament to the ingenuity and resourcefulness of the shepherds who roamed the Lazio countryside. This classic Italian pasta dish, which translates to "cheese and pepper," embodies the essence of Roman cuisine with its minimalistic yet powerful combination of ingredients.
Join us as we uncover the story behind this timeless dish and guide you through an authentic recipe that captures the true spirit of Cacio e Pepe.
Cacio e Pepe - Recipe
Serves: 2 servings
- 180g Papa Vince Ancient Grain Pasta - Durum or Tumminia
- 3 tbsp Papa Vince Extra Virgin OIive Oil
- A good helping of fresh ground black pepper
- 2 handfuls of Pecorino or Parmesan Cheese
How to Make
(1) Bring a pot of water to a boil, add salt and then add the pasta.
Learn How to Cook Pasta like an Italian
(2) Meanwhile, heat up your frying pan on medium-heat, then pour in two ladles of the boiled pasta water with Extra Virgin Olive Oil and Pepper.
(3) Once cooked, transfer the pasta into the frying pan along with some extra boiling liquid before stirring in Parmesan Cheese.
(4) Finally, plate it up, give it a final Extra Virgin Olive Oil drizzle, and serve!
Vitina's Scrumptious Variation
For those seeking to infuse a fiery twist into the traditional Cacio e Pepe recipe, consider venturing beyond the customary black pepper and Extra Virgin Olive Oil. Why not elevate your taste buds with the tantalizing heat of Papa Vince Chili Pepper Extra Virgin Olive Oil?
With its harmonious blend of premium extra virgin olive oil and the invigorating kick of chili peppers, this agrumato oil introduces a new dimension of flavor to the beloved Roman dish. The smoky, spicy notes of Papa Vince Chili Pepper Extra Virgin Olive Oil complement the creamy Pecorino Romano Cheese, creating a delightful fusion of heat and richness.
Cacio e Pepe Origins
Cacio e Pepe has its origins in the region of Lazio, particularly in the city of Rome. It is considered a classic dish of Roman cuisine and has been enjoyed for centuries by locals and visitors alike.
The origins of Cacio e Pepe can be traced back to the pastoral traditions of the shepherds in the Lazio region. They would take the essential ingredients they had on hand, namely pasta, cheese, and black pepper, to create a simple and hearty meal while tending to their flocks in the countryside.
The dish's simplicity and the availability of the ingredients made it a popular choice among shepherds. The use of Pecorino Romano cheese, made from sheep's milk, is characteristic of the region and adds a distinct flavor to the dish. Black pepper was also readily available and added a touch of spiciness to the pasta.
Over time, Cacio e Pepe made its way from the countryside to Rome, where it became a staple of traditional Roman cuisine. Today, it can be found on the menus of many Roman trattorias and has gained international popularity.
What makes Cacio e Pepe unique is its simplicity and the skill required to achieve the perfect creamy consistency of the sauce. It may seem straightforward, but mastering emulsifying the cheese and pasta water to create a smooth and velvety sauce can be challenging. The pasta water plays a crucial role in achieving the desired texture, as the starch in the water helps bind the cheese and pepper to create a luscious sauce.
Cacio e Pepe has become a beloved dish beyond the borders of Italy and is now enjoyed in many parts of the world. It is often seen as a symbol of the simplicity and elegance of Italian cuisine, showcasing how a few humble ingredients can come together to create a truly satisfying dish.