Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly. This cheesy peppery Italian pasta is a favorite for a reason.
I traveled to Rome to seek out the best recipe for Cacio e Pepe and I’ve brought it back to share with the masses. This recipe is authentic as it comes and is the perfect version of Cacio e Pepe to make at home. Don’t let its simplicity fool you, this pasta is absolutely delicious!
What does Cacio e Pepe mean?
The translation of Cacio e Pepe literally means cheese and pepper. This pasta dish is incredibly simple, but packs a lot of rich flavor with pecorino Romano cheese and freshly ground pepper.
What does Cacio e Pepe taste like?
Cacio e Pepe has a very rich and strong flavor. Pecorino Romano has a stronger, sharp cheese flavor and is the main flavor of the entire dish. This pasta also has a heavy pepper component so some may find it a bit spicy.
What kind of cheese should I use?
Because this is a classic Roman dish, you should use a hard cheese from the Roma region of Italy when making this dish for the most authentic flavor. Pecorino Romano is the traditional choice. If you do not have pecorino Romano available to you, grated Parmesan is an acceptable substitute, though not an authentic choice as it comes from the Parma region of Italy.
What kind of pasta should I use?
The traditional choice of pasta for Cacio e Pepe is tonnarelli pasta, a thick round long pasta similar to a thick spaghetti or bucatini. Since these are both similar in shape, they both make acceptable substitutes where tonnarelli is not available.
If you like this recipe, you may be interested in these other pasta recipes:
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