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| Course | Primo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Main ingredients | Tonnarelli orspaghetti,pecorino romano,black pepper |
Cacio e pepe (Italian:[ˈkaːtʃoepˈpeːpe]) is apasta dish typical of theLazio region ofItaly.[1][2] The dish contains gratedpecorino romano andblack pepper withtonnarelli[3] orspaghetti.[2] A common story is thatshepherds from the pastoral communities of Lazio,Abruzzo,Tuscany, andUmbria createdcacio e pepe in the 18th or 19th century. It is likely that black pepper was added to the dish much later, as it was expensive and not readily available to shepherds at the time.[4] Achieving a smooth and creamy texture during preparation requires special attention, as the cheese is prone to becoming lumpy.
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Cacio epepe means 'cheese and pepper' in several central Italian dialects.
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The pasta is prepared in boiling salted water as usual; it is then poured into the gratedpecorino romano mixed withblack pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta.[5]
Despite the apparent simplicity ofcacio e pepe,pecorino romano can very easily become lumpy, rather than smooth and creamy. The effect of temperature on cheeseproteins andstarch concentration has been studied by researchers, who have devised a scientifically reliable way to make the dish.[6][7] Chefs have devised simpler ways to control the temperature without adding starch.[8]
Media related toCacio e pepe at Wikimedia Commons
proteins did not start to clump below 65C. As temperatures increased, higher concentrations of starch were needed to avoid clumps forming and prevent the "mozzarella phase" – where huge wads of cheese appear.
