Andy Montoya
Cacio e Pepe is a classic Roman pasta dish that is simple to make and requires only a few ingredients. The name Cacio e Pepe translates to cheese and pepper in Italian. The cheese used in this dish is traditionally Pecorino Romano, a salty, aged sheep's milk cheese that is said to have originated in the Roman Empire. It has a strong, tangy flavor and is known for its ability to melt in hot water, creating the creamy sauce that is characteristic of Cacio e Pepe. While some recipes call for a blend of Pecorino and Parmigiano (Parmesan) cheeses, traditionalists insist that only Pecorino Romano should be used to create the authentic flavor and texture of this beloved Roman pasta dish.
| Characteristics | Values |
|---|---|
| Type of Cheese | Aged Pecorino Romano |
| Cheese Texture | Dry, crumbly |
| Cheese Colour | Pale |
| Rind Colour | Black |
| Flavour | Salty, grassy, earthy, sharp, tangy |
| Cheese Source | Sheep's milk |
| Cheese Age | Aged |
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What You'll Learn
Pecorino Romano is a must
Cacio e Pepe is a classic Roman pasta dish with just three ingredients: pasta, freshly ground black pepper, and real Pecorino Romano cheese. The word 'cacio' means cheese in Roman dialect, and in this case, the cheese in question is Pecorino Romano. This is a salty, aged sheep's milk cheese that dates back to the Roman Empire. It has a dry, crumbly texture that makes it perfect for grating, and its sharp, tangy flavour is a key part of the dish.
When making Cacio e Pepe, it is important to grate the Pecorino Romano as finely as possible and to use the correct cheese-to-pasta ratio. For example, a dish for two people would use 6 ounces (150g) of Pecorino Romano with 8 ounces (250g) of pasta. Fresh, homemade pasta is best for this recipe as it soaks up all the creaminess of the cheese and brings a thick and chewy texture to the final dish. However, store-bought pasta also works well, as long as it is a long, thick variety that will absorb the sauce.
While some cooks prefer to add butter to their Cacio e Pepe, this is not included in traditional recipes, which use only cheese, pepper, and pasta. The quality of each ingredient is key, so it is important to use good butter if you do choose to add it.
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Parmesan is a popular addition
Cacio e Pepe is a classic Roman pasta dish with only a few ingredients. The traditional recipe calls for pasta, salted water, freshly ground pepper, and Pecorino Romano, a Roman sheep's milk cheese. However, some variations of the dish include a mix of cheeses, with Parmesan being a popular addition.
Parmesan, or Parmigiano, is often combined with Pecorino Romano in a 50/50 blend to create a more rounded cheese flavor. This blend adds a balance of warmth, nuttiness, and sharpness to the dish. The combination of the two cheeses creates a lusciously cheesy dish with a creamy sauce that melts into the pasta.
The addition of Parmesan to Cacio e Pepe provides a slightly different flavor profile and texture compared to using only Pecorino Romano. Parmesan has a more nutty and sharp taste, contributing to the overall cheesiness of the dish. It also melts easily, ensuring a smooth and creamy sauce without the risk of clumping.
When adding Parmesan to Cacio e Pepe, it is essential to use freshly grated cheese rather than pre-grated options. Freshly grated Parmesan ensures better melting and prevents clumping, resulting in a smoother sauce. Additionally, the quality of the Parmesan is crucial; using good-quality cheese will enhance the flavor of the dish.
The combination of Parmesan and Pecorino Romano in Cacio e Pepe offers a unique twist to the traditional recipe, providing a more complex and rounded flavor profile. It is a popular variation for those who enjoy the taste of Parmesan or want to experiment with different cheese combinations in this classic Roman dish.
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Freshly grate the cheese
Cacio e Pepe is a classic Roman pasta dish that uses only a few simple ingredients. The exact origins of the dish are controversial, but it is believed to have been developed by shepherds in the Roman countryside. The dish traditionally uses aged Pecorino Romano cheese, which is made from sheep's milk and has a strong, tangy, and salty flavour.
When making Cacio e Pepe, it is important to freshly grate the cheese yourself. Pre-grated cheese often includes additives to prevent clumping in the bag, but this will cause clumping in your sauce. The texture and flavour of pre-grated cheese are also inferior. It is recommended to use a Microplane grater to grate the cheese, as it produces wispy shreds that easily melt into the dish. However, some sources suggest using a box grater to achieve coarsely grated cheese shreds that can quickly disperse and melt into the sauce without seizing up.
The amount of cheese to use depends on the amount of pasta you are cooking. For example, for two people, you would use 6 ounces (150g) of Pecorino Romano with 8 ounces (250g) of pasta. It is important to grate the cheese as finely as possible to ensure it melts properly and creates a creamy sauce. The cheese should be mixed with the starchy pasta cooking water, which helps to thicken the sauce and gives it its characteristic creaminess.
In addition to Pecorino Romano, some recipes suggest adding a small amount of Parmesan or Grana Padano cheese to the mix. This adds a more rounded cheese flavour to the dish, blending warmth, nuttiness, and sharpness.
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Avoid pre-grated cheese
Cacio e Pepe is a classic Italian pasta dish that requires only three ingredients: pasta, freshly ground pepper, and real Pecorino Romano cheese. The cheese is key to this dish, and it is important to avoid using pre-grated cheese.
Pre-grated cheese often includes additives that prevent clumping in the bag but will cause clumping in your sauce. These additives can alter the melting characteristics of the cheese, making it difficult to achieve the creamy sauce that is desired in Cacio e Pepe. By grating your own cheese, you can ensure that it will melt evenly and smoothly into your sauce.
When grating your own cheese, it is recommended to use a box grater or a Microplane grater. A box grater will create coarsely grated cheese shreds that easily disperse and melt into the sauce. A Microplane grater will produce wispy shreds that literally melt into the dish. It is important to avoid using a fine Microplane, as this will create very fine shreds that may not melt properly.
In addition to using the right grater, it is also crucial to grate the cheese finely by hand. This will help ensure that the cheese melts evenly and smoothly into the sauce. It is also important to note that the cheese should be at the right temperature. If the cheese is too hot, it can cause clumping.
By following these tips and grating your own cheese, you can avoid the issues that come with pre-grated cheese and create a delicious and creamy Cacio e Pepe.
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The cheese-to-pasta ratio
Cacio e Pepe is a classic Roman pasta dish that uses only a few simple ingredients: pasta, freshly ground black pepper, and real Pecorino Romano cheese. The cheese is the star of the show, providing a sharp, salty, and tangy flavour to the dish.
When making Cacio e Pepe, it is important to follow the cheese-to-pasta ratio to ensure the dish turns out perfectly. For example, if you are making the dish for two people, you would use 6 ounces (150 grams) of Pecorino Romano cheese with 8 ounces (250 grams) of pasta. This ratio ensures that the cheese and pasta combine harmoniously, creating a creamy and flavourful dish.
The type of pasta used in Cacio e Pepe can vary, but it is typically a long, thick variety such as tonnarelli, spaghetti, or bucatini. Fresh, homemade pasta is the best option as it soaks up all the creaminess of the cheese and adds a thick and chewy texture to the dish. However, store-bought pasta also works well if you don't want to make your own.
To create the signature creamy sauce, it is crucial to use finely grated Pecorino Romano cheese. The cheese should be grated as finely as possible to ensure it melts smoothly into the sauce without becoming stringy or clumpy. Pre-grated cheese should be avoided as it often contains additives that can cause clumping. Instead, grate the cheese yourself using a box grater or a microplane grater to achieve the desired texture.
In addition to the cheese-to-pasta ratio, the amount of pasta water used is also important. Only a small amount of starchy pasta water should be added to the cheese at first, with more water gradually incorporated until a thick cream is formed. This technique ensures that the sauce achieves the desired silky, creamy texture without becoming too watery.
By following the recommended cheese-to-pasta ratio and using the right techniques for preparing the cheese and sauce, you can create a delicious and authentic Cacio e Pepe dish with the perfect balance of flavours and textures.
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Frequently asked questions
Cacio e Pepe is made with Pecorino Romano, a salty, aged sheep's milk cheese.
While Pecorino Romano is the traditional choice, some recipes call for a mix of Pecorino and Parmigiano (Parmesan) or Grana Padano.
It is recommended to grate the cheese as finely as possible. Using a Microplane grater or a box grater can help achieve the desired consistency. Avoid pre-grated cheese as it may contain additives that affect the texture of the dish.
The amount of cheese used in Cacio e Pepe depends on the amount of pasta being prepared. A general rule is to use a cheese-to-pasta ratio. For example, for two people, you can use 6 ounces (150 grams) of Pecorino Romano with 8 ounces (250 grams) of pasta.
