Cacio e Pepe
Rome, Italy
Cacio e pepe is one of Rome's simplest-looking pasta dishes, made with Pecorino Romano, black pepper and pasta. Its creamy texture comes from combining the cheese with starchy pasta water rather than using cream. The result is intensely savoury, salty and peppery, with the sharpness of the cheese balanced by the starch of the pasta.
It is a good example of the Roman approach to cooking: a handful of familiar ingredients can make a substantial dish when they are handled carefully. Spaghetti is the traditional choice, although tonnarelli and other pasta shapes are also common in Rome.
Why locals eat it
Cacio e pepe belongs to the rustic, ingredient-driven side of Roman cuisine. Its key ingredient, Pecorino Romano, is a sheep's-milk cheese with a long history in the region and remains one of the defining ingredients of Roman cooking. Turismo Roma includes cacio e pepe among Rome's traditional dishes and describes its reputation as being closely connected to the sheep's cheeses produced throughout Lazio.
Local tip
The texture is the giveaway. A well-made cacio e pepe should arrive glossy and creamy rather than dry or clumpy. The sauce is created by combining Pecorino with a little starchy pasta water, so it's best eaten soon after serving.
Typically made with
tonnarelli, Pecorino Romano, black pepper. Recipes vary — always check with the vendor if you have allergies.