The Simple Yum of Cacio e Pepe

A Pinsa Rossa Blog

Cacio e pepe, which translates to "cheese and pepper," is a dish that encapsulates the spirit of Rome, possibly dating back to the time even before the majestic Colosseum was built. This uncomplicated yet remarkable recipe only calls for four essential ingredients: cheese, pepper, dried pasta, and boiling water.

Pecorino Romano, a sheep's milk cheese enjoyed since 3,000 BC, and black pepper, a prized spice with ancient origins, are the fundamental elements of cacio e pepe. The dish's allure lies in the emulsion produced by blending starchy pasta water and cheese, eliminating the need for extra fats such as oil or butter.

This dish pays homage to the resourcefulness of Roman shepherds, who invented it as a straightforward yet nourishing meal during their extended stays in the countryside. They could carry everything they needed to make it on the fly in their packs. Just add a little boiling water and the few ingredients it called for and they had a delicious meal that would sustain them all day. 

As cacio e pepe gained popularity, it moved from the fields to local taverns, eventually spreading throughout Italy by the 18th century and eventually found its way to the rest of the world. 

At Pinsa Rossa, you’ll find some dishes that take the classic flavor to the next level in the form of Pinsa and pasta.