Andy Montoya
Cacio e pepe is a Roman pasta dish that translates to cheese and pepper. The classic version of this dish uses only three ingredients: pasta, freshly ground pepper, and Pecorino Romano cheese. The cheese is the most important component of the dish, and it is important to avoid pre-grated cheese as it contains additives that cause clumping. Instead, coarsely grate the cheese using a box grater so that it easily melts into the sauce. The starchy water from cooking the pasta can also be added to the dish to help create a creamy, saucy consistency.
| Characteristics | Values |
|---|---|
| Cheese Type | Pecorino Romano |
| Cheese Texture | Coarsely grated |
| Cheese Temperature | Gradually heated |
| Additional Ingredients | Butter, olive oil, pepper |
| Pasta | Bucatini, tonnarelli, spaghetti, rigatoni, fettuccine |
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What You'll Learn
Pecorino Romano is the traditional cheese
Pecorino Romano is a hard, salty, sheep's milk cheese that can be purchased in block form and freshly grated. It is important to grate the cheese yourself, as pre-grated varieties often include additives that can cause clumping in the sauce. Using a box grater will result in coarsely grated cheese shreds that easily disperse and melt into the sauce.
When making Cacio e Pepe, it is important to add the cheese slowly and mix continuously so that it melts into a light sauce and does not clump. Heating the cheese too quickly can cause the cheese proteins to form a film or clump together, so it is best to increase the temperature gradually. The addition of warm pasta water can also help to create a creamy, saucy consistency.
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Grate the cheese yourself
Grating your own cheese is an essential step in making a delicious cacio e pepe. The traditional cheese used in this Roman pasta dish is Pecorino Romano, a hard, salty, sheep's milk cheese. Grating it yourself ensures that your cheese will melt evenly into the sauce, creating a creamy, emulsified consistency that coats each strand of pasta.
Pre-grated cheeses often include anti-caking additives to prevent clumping in the bag, but these same additives can cause clumping in your sauce. By grating a block of Pecorino Romano yourself, you can avoid these additives and achieve a smooth, creamy sauce. Using a box grater instead of a fine Microplane will give you coarser shreds that melt more easily into your dish.
The technique you use to incorporate the cheese is also important. Add the cheese slowly and mix continuously to prevent clumps from forming. Heating the cheese too quickly can cause the proteins to tighten into balls that refuse to break down, so take your time and gradually increase the temperature.
The starchy water from cooking your pasta can also help create a creamy, saucy consistency. Reserve some of this water and add it to your dish to help the cheese melt evenly and coat the pasta. This simple step can make a big difference in the final texture and flavour of your cacio e pepe.
Finally, always use fresh ingredients. Make sure your peppercorns are freshly ground, and use good-quality butter and pasta. By taking the time to grate your own cheese and following these tips, you'll be well on your way to creating a delicious, authentic cacio e pepe.
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Add the cheese slowly
Cacio e pepe is a Roman pasta dish that translates to "cheese and pepper". The classic version of this dish uses only three ingredients: pasta, freshly ground pepper, and Pecorino Romano cheese. The cheese is the most important component of this dish, and it is important to add it slowly and mix continuously so it melts into a light sauce to prevent clumps.
The Pecorino Romano cheese should be freshly grated from a block of cheese. A box grater is preferable to a Microplane grater, as the cheese should be coarsely grated so that the shreds easily disperse and melt into the sauce without seizing up. Pre-grated cheese should be avoided, as these often include additives that prevent clumping in the bag but will cause clumping in your sauce.
The cheese should be added slowly to the starchy water from cooking the pasta. The warm, starchy water helps to create a creamy, saucy consistency that perfectly coats the pasta. The temperature should be increased gradually, and the cheese should not be heated up too fast, as this will cause the cheese proteins to form a film and clump together.
It is important to have extra cheese on hand for more flavour and serving. Cacio e pepe is best served immediately, so it is a good idea to set the table before you start cooking.
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Don't use pre-grated cheese
Cacio e Pepe is a Roman pasta dish that translates to "cheese and pepper". The dish traditionally uses spaghetti, black pepper, and Pecorino Romano cheese.
When making Cacio e Pepe, it is best to avoid using pre-grated cheese. Pre-grated cheese often contains preservatives and anti-caking agents like potato starch, cellulose powder, calcium sulfate, or natamycin, which can affect the texture and taste of the dish. These additives can make the cheese gritty and affect how well it melts, resulting in a clumpy sauce. Freshly grated cheese, on the other hand, will melt more smoothly into the dish, creating a creamy and saucy consistency.
While pre-grated cheese can be a convenient and economical option, it may not be the best choice for dishes like Cacio e Pepe where the cheese is a key ingredient. Freshly grated cheese has a stronger taste and smell, and can make a significant difference in the final dish.
To achieve the best results when making Cacio e Pepe, it is recommended to grate the Pecorino Romano cheese yourself using a microplane or a grater. Grating the cheese finely will help it melt evenly into the dish. Additionally, adding warm pasta water can help create a creamy sauce that perfectly coats the pasta.
By taking the time to grate your own cheese and using the right techniques, you can ensure that your Cacio e Pepe turns out delicious and authentic.
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Pair with a glass of wine
Cacio e Pepe is a Roman pasta dish that traditionally consists of just three ingredients: pasta, black pepper, and Pecorino Romano cheese. The cheese is the star of the dish, and it's important to use a good-quality Pecorino Romano that has been freshly grated—pre-grated cheeses often include additives that can cause clumping in your sauce. When preparing the dish, add the cheese slowly and continuously mix it with the starchy pasta water to create a creamy, emulsified sauce that coats each strand of pasta.
Now, onto the wine! Here are some tips and suggestions for pairing a glass of wine with your Cacio e Pepe:
Choose a Wine That Complements the Cheese
Pecorino Romano is a salty, sharp, and tangy sheep's milk cheese. When choosing a wine to pair with it, look for something that will complement these flavours. A crisp, dry white wine with good acidity can help cut through the richness of the cheese and refresh your palate. Varietals such as Vermentino, Pinot Grigio, or a dry Riesling could work well. If you prefer red wine, a lighter-bodied option with bright acidity and fruity notes, such as a Chianti or Valpolicella, could also be a good choice.
Consider the Other Ingredients
Cacio e Pepe is a simple dish, but the pepper adds a spicy kick, so you'll want a wine that can stand up to that flavour without being overpowered. The wines mentioned above tend to have a refreshing quality that can help balance the spice. Additionally, the pasta water used in the dish adds a savoury, umami note, so you don't want a wine that's too delicate.
Experiment and Find Your Preference
Ultimately, wine and food pairings are subjective, so don't be afraid to experiment with different options to find what you like best. Try a variety of wines with your Cacio e Pepe and pay attention to how the flavours interact. You might discover a unique combination that surprises and delights your taste buds!
Serve the Wine at the Right Temperature
Temperature can also affect the taste of wine. For white wines, aim for a temperature between 45–50°F (7–10°C). This will ensure the wine is cool enough to be refreshing but not so cold that it mutes the flavours. For red wines, a temperature of around 55–60°F (13–16°C) will showcase the flavours and aromas without the wine tasting too warm or alcoholic.
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Frequently asked questions
Cacio e Pepe is made with Pecorino Romano, a Roman sheep's milk cheese.
Traditionally, Cacio e Pepe is made with spaghetti, but any long or short pasta works. For example, bucatini, tonnarelli, rigatoni, or fettuccine.
It is recommended to use a box grater to get coarsely grated cheese shreds that easily disperse and melt into the sauce without seizing up.
To prevent clumping, add the cheese slowly and mix continuously so it melts into a light sauce. Also, make sure to use freshly grated cheese and not pre-grated cheese, as it often includes additives that cause clumping.
