Cacio e pepe facts for kids
A plate of traditional tonnarelli cacio e pepe in Rome
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| Place of origin | Italy |
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| Region or state | Lazio |
| Main ingredients | Pasta, pecorino Romano, black pepper |
Cacio e pepe (say "KAH-cho eh PEH-peh") is a super tasty pasta dish from Rome, Italy. The name Cacio e pepe means "cheese and pepper" in Italian. This simple but delicious meal uses only a few main ingredients. It is a classic example of Roman cooking.
This dish is made with grated Pecorino Romano cheese and black pepper. It is usually served with spaghetti or a special pasta called tonnarelli.
How to Make Cacio e Pepe
Making Cacio e pepe is quite simple. First, you cook the pasta in boiling salted water. When the pasta is ready, you drain it. But you save some of the hot, starchy water from the pot.
Next, you mix grated Pecorino Romano cheese with black pepper in a bowl. Then, you add the hot pasta to this mixture. Slowly, you add a little of the saved starchy cooking water. The heat from the pasta and water melts the cheese. The starch in the water helps the cheese and pepper stick to the pasta. This creates a creamy, flavorful sauce.
Different Ways to Enjoy Cacio e Pepe
While the traditional Cacio e pepe is simple, some people like to add other ingredients. You might find versions with seafood or bacon. Different types of pasta can also be used. For example, rigatoni is sometimes used instead of spaghetti. It is best to use pasta with a rough surface. This helps the sauce cling to the pasta better.
