Cacio e pepe
Pasta, pecorino romano, black pepper and the pasta's own starchy water, whisked into a creamy sauce.
What makes it cacio e pepe
- Only pecorino, pepper, pasta and its water.
- The pepper toasted first.
- Emulsified off the heat, never clumped.
Where it comes from
A shepherds' dish: pecorino and dried pepper kept well on the move. With only three ingredients it's famously easy to get wrong — too hot and the cheese clumps — so it has become a test of a Roman cook's hand.
Be the first here
Start your own cacio e pepeNo one here has made cacio e pepe yet. Start it as v1, and every version after is an experiment the next cook can learn from.
