I won’t even tell you how many bowls of cacio e pepe I had when we went to Italy a couple of summers ago. And after consuming bowls and bowls of it, I started to realize, it can vary quite a bit from restaurant to restaurant. Some bowls didn’t have enough cheese sauce, some were pretty heavy-handed with the black pepper. The first bowl of cacio e pepe I had was the absolute best, it was at a little cafe in Trastevere. We had an early dinner outside on the cobblestone streets lined with tables. Tonnarelli made it with chewy noodles, the perfect amount of creamy cheese sauce, and aromatic coarse cracked pepper. I’ve been working hard to mimic their recipe from the time I’ve gotten back and I’ve finally gotten it to the sweet spot.
What is cacio e pepe?
Cacio e pepe is a Roman pasta dish that literally translated means ‘cheese and pepper’. It is typically made with 3 ingredients: pasta, black pepper, and grated Pecorino Romano cheese. The type of pasta used varies. Spaghetti or tonnarelli are the most common types.
What ingredients do you need to make spaghetti in cheese sauce:
Tips for making the best Cacio e Pepe:
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