Cacio e Pepe

Did you know that cacio e pepe may have been invented by ancient Roman shepherds?

Cacio e pepe is a pasta dish originating from Rome, Italy, and its name literally means “cheese and pepper.”

It contains grated pecorino romano cheese, and black pepper, typically used with spaghetti or tonnarelli.

All these ingredients keep well, so it was perfect for the shepherds, who traveled around with their flocks of sheep and had to find practical ways to eat. Notably, pecorino romano is a cheese made from sheep’s milk.

This dish is rumored to be the oldest existing pasta dish, potentially even older than the Colosseum. Today, it remains one the simplest, yet one of the most delicious pasta dishes of Italian cuisine.

What else do you know about cacio e pepe?

Ingredients:

1. 1/3 pounds of pasta (ideally spaghetti or linguine)

2. 1 tbsp of freshly cracked black pepper

3. 1 ½ cups of freshly grated Pecorino Romano (or Parmigiano Reggiano) cheese

Instructions:

1. Cook pasta in salted boiling water 1 minute less to package instructions

2. Once pasta cooked, reserve 1 ½ cups of pasta water and then strain pasta

3. In a pan add the pepper and let toast on medium low heat for 30 seconds

4. Add half of the pasta water and then the pasta

5. In medium low heat, stir constantly and add the cheese

6. Keep stirring adding more pasta water until a sauce is formed

7. Add more pepper to taste

8. Serve with more pepper and cheese on top

Enjoy!