Cacio e pepe is a traditional Roman pasta sauce made simply from seasoned Pecorino cheese and black pepper. Cacio is the name for Pecorino in Roman dialect. Typical of the Roman 'Cucina Povera', cacio e pepe was a staple dish traditionally eaten by shepherds who would take a piece of cheese, some pepper and some dried pasta into the fields whilst out herding for days. It was an easy and complete energy-giving meal for them to prepare. Typically eaten with Spaghetti or Linguine this is one of the most famous Roman pasta dishes along with Carbonara.
Prep & Usage
We suggest retaining some of the pasta water before draining the pasta and setting it aside. Then, once you have drained the pasta, put it back in the pan and add the Cacio e Pepe sauce and then a splash or two of the pasta water. Gently heat for a couple minutes until the sauce is well combined with the pasta & serve immediately.
Produced by: Casarecci di Calabria
Our new supplier in Calabria, Southern Italy is 'Casarecci di Calabria'. We love both the taste of their superior quality products and their great packaging.
This family firm, established in 1998 is located in the Sila Mountains. Like many of our producers Casarecci di Calabria use old fashioned recipes to create old fashioned products, once the staples of any Southern Italian family and now sought after delicacies. Their entire range is produced without adding any preservatives or colours.
Seasoned Pecorino cheese, bread crumbs, black pepper, extra virgin olive oil, sunflower oil, salt, natural flavours.
|Typical value||Per serving (180g)||Per 100|