Cacio e Pepe – The Art of Simplicity in Roman Cuisine
Discover the history and secrets of cacio e pepe, the iconic Roman pasta made with pecorino and black pepper. Learn expert tips for the perfect creamy sauce and get the authentic recipe.
From shepherds’ fare to Roman classics
Rome is a city not only of monuments and art, but also of culinary traditions, where simplicity and quality are key. Three pasta dishes are at the heart of this tradition: cacio e pepe, carbonara and amatriciana. Their story begins in the Middle Ages, when shepherds took simple, non-perishable ingredients with them during transhumance – the annual migration with their flocks. All they needed to prepare a meal that gave them strength was dried pasta, a piece of pecorino cheese and, later, pepper.
This is how cacio e pepe, which literally means "cheese and pepper", came to be. Subsequently, a variety of dishes emerged, beginning with gricia, which incorporated guanciale. This was followed by carbonara, comprising guanciale and eggs, and finally amatriciana, featuring guanciale, tomato, and a touch of chilli. Today, these three dishes are world-famous, remaining true to the soul of Roman cuisine: pure flavours, perfect balance, and respect for tradition.
The magic of simplicity
Cacio e pepe seems simple enough: just pasta, Pecorino Romano cheese and black pepper. But don't underestimate it. The creamy sauce is created by a delicate emulsion of cheese and cooking liquid – with no butter or oil. The secret? Temperature, timing and top-quality ingredients.
Pecorino and Pepper – Two Icons with a Story
Pecorino Romano is one of Italy's oldest cheeses. It was already part of Roman soldiers' meals 2,000 years ago, as a supplement to their rations of bread and spelt soup. The word 'pecorino' comes from the Italian word 'pecora', which means 'sheep'. Over time, it spread to the rest of southern and central Italy. Today, 90% of total production comes from Sardinia, where the climate is perfect for sheep farming. The cheese – spicy and aromatic – is still made according to tradition and is an essential ingredient in Italian cuisine.
And then there is pepper – once a luxury product for aristocrats, until it became affordable for everyone in the 18th century. For cacio e pepe, choose an aromatic black pepper, such as Tellicherry, Madagascar or Malabar. Briefly roast the peppercorns and crush them to a medium grind in a mortar. This releases the floral and balsamic notes that take this dish to the next level.
Golden rules for perfect cacio e pepe
- No butter or oil – just cheese, pepper and cooking liquid.
- Pecorino Romano: aged for 12 months and grated – not too thin, not too thick.
- Pepper: black and freshly ground.
- Pasta: spaghetti is classic – but rigatoni is also an option – preferably traditionally bronze-cut.
- Sauce: creamy, not too much and not too little.
- Test for the sauce: a drop between your thumb and forefinger should form a sticky thread. Too grainy? Add warm cooking liquid. Too stringy? Add cold water.
- Work in small portions – two people is ideal.
The Authentic Recipe - Cacio e Pepe
Ingrediënten voor 2 personen:
- 200 g spaghetti
- 125 g pecorino romano, geraspt
- 10 g zwarte peper
- Grof zeezout
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Bereiding:
- Kook de pasta al dente in gezouten water. Houd een glas kookvocht over.
- Rooster de peperbollen in een droge pan tot het aroma vrijkomt en maal ze middelmatig fijn.
- Giet drie eetlepels warm kookvocht in een ruime pan en voeg twee derden van de pecorino toe. Roer tot een gladde emulsie ontstaat.
- Voeg de pasta toe, samen met een beetje extra kookvocht. Zet het vuur aan op een lage stand. Strooi de helft van de peper over de pasta en meng tot een romige saus.
- Serveer met de rest van de pecorino en de peper.
![Cacio e pepe 3]()
