Cacio e Pepe is a popular, simple dish originating from the region of Lazio, Italy. Translating to “cheese and pepper,” Cacio e Pepe often consists of only a few ingredients: pasta, pasta water, Pecorino Romano cheese, and pepper. Pasta water is the key ingredient in this ancient recipe, as it will make the sauce a creamy consistency, unique to this particular dish. Though this dish dates to the time when shepherds could only carry food that wouldn’t easily spoil, the popularity of Cacio e Pepe lives on in restaurants in Rome and across the world.
*Best served with Ruffino Lumina Pinot Grigio IGT*
Taste profile: Pronounced aromas of fresh-cut lemon, gooseberry and a touch of herbs. Vibrant and fresh on the palate, with mineral notes on a clean finish.
Ingredients 4 Number of Servings
Bring a large pot of salted pasta water to boil. Add Barilla pasta and cook al dente. Reserve 2 cups of pasta water and set aside.
- Heat a medium saucepan over med-high heat and add black pepper and toast until fragrant. Once black pepper is toasted, ladle in 1 cup pasta water.
- In a bowl, grate pecorino cheese and add in 1/2 cup pasta water to the cheese. Mix together until combined and a thick paste is formed.
- Add pasta directly to the pot and bring temperature to low heat. Add in cheese mixture and stir well. Add in pasta water as needed to thicken.
Once combined, plate Cacio e Pepe. Top with black pepper and pecorino cheese. Serve and enjoy!