Cacio e Pepe: Simple Recipe & Short History

Literally meaning cheese and pepper, cacio e pepe is one of the oldest pasta dishes in Rome's region of Lazio. It's a very cheap dish to make, using just two ingredients: pecorino romano and black pepper. But while it may seem simple, it's the most difficult Roman pasta dish to get right as the luxurious creamy cheese sauce is just a mix of cheese and pasta water.

The rewards are there for anyone who masters it, as they can expect a taste explosion of silky, creamy, cheesiness with a kick of pepper at the end.

The Origins of Cacio e Pepe

Tradition says that the shepherds prepared this dish out of the few dry ingredients that they had to hand as they tended their sheep.         

Before the mid-20th century, when Italy was a country of farmers and shepherds, shepherds had to move the cattle seasonally. It was a phenomenon typical of central Italy, due to the geographical makeup of the country: long flat coasts separated by the Apennine mountains.

Shepherds moved their flocks between higher pastures in summer and lower valleys in winter to feed. A regular migration of men, oxen and sheep, cheered by the sound of bells around the animals’ necks and the barking of dogs that gathered the herds.

Goats on the Appian Way, with bells tied around them

The diet of this pastoral society was the dairy products of their flocks and herds (milk, butter, yogurt and cheese) and the lamb that they tended. The most suitable animals to face the Apennine trails were sheep. Shepherds milked their flock and as they moved along the ridges of hills and mountains they noticed that the heat made the milk acid, it ‘curdled’.

This curdled milk or curds as we call them in English was the ‘discovery’ of the first cheese and following due processing, Pecorino was created. It became the first and original seasoning for bread and later a crude pasta made from flour and water.

The Special Ingredient

Pecorino Romano DOP (denominazione di origine protetta) is the oldest and best known of the Italian pecorino cheeses. Dating back to the time of the Roman Republic, whose legionaries enjoyed a daily cheese ration, by 227 BCE this strong, salty cheese spread to Sardinia, where identical environmental and breeding conditions existed.

Sardinia still produces Pecorino Sardo today, it has a slightly different flavour than the Roman one. Pecorino Romano is made using lamb rennet and is aged five months to serve at the table and at least eight months if you want to use it grated as a pasta dressing.

Pecarino Romano Cheese

Recreating Cacio e Pepe at Home

Cacio e Pepe is hard to make without the right cheese. If you can get a piece of whole pecorino and grate it yourself, that's best. The pecorino should not be too aged. If it's too dry, the creamy cheese sauce is harder to achieve. Unfortunately, Parmigiano or grana padano is not ideal, as you need the cheese to blend to the perfect consistency. You could try a finely grated extra mature cheddar.

This dish is all about temperature, timing and mixing well! Here are some tips to get it just right!!

Spaghetti Cacio e Pepe Recipe

• Time: 30 mins
• Difficulty: Easy
• Serves: 4

Ingredients

• 350 g pasta (spaghetti, tonnarelli)
• 200 g pecorino romano 
• Heaped tablespoon of black peppercorns (you can use mixed if you like)

Method

1. Cook the Pasta. Bring a large pot of water to a boil. Use just enough water to cover the pasta—too much will dilute the starch, which is essential for the sauce. Add the pasta and cook until al dente (slightly undercooked).
2. Toast the Peppercorns. Meanwhile, crush the whole peppercorns and add them to a dry frying pan or wok over low heat. Toast them gently until they release their aroma.
3. Infuse the Water. Add two ladles of pasta water to the toasted peppercorns, then lower the heat. Let the flavors infuse while the pasta finishes cooking.
4. Combine Pasta and Pepper Water. Once the pasta is al dente, transfer it directly into the pan with the pepper-infused water. Stir continuously over low heat until the pasta absorbs the liquid and develops a glossy sheen.
5. Prepare the Cheese Mixture. In a small bowl, combine half of the grated pecorino with a ladle of warm pasta water. Whisk until smooth and creamy. Add the remaining pecorino and a little more water, whisking again to maintain a silky texture.
6. Finish the Dish. Remove the pan from the heat. Pour the cheese mixture over the pasta, stirring vigorously to coat every strand. Be careful not to let the sauce sit in direct contact with the hot pan for too long, as this could cause it to clump. If the sauce seems too thick, add a bit more pasta water to loosen it.
7. Serve. Plate the pasta immediately, finishing with an extra sprinkle of black pepper and more pecorino if desired.

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