Cacio e Pepe
Classic Roman pasta dish with Pecorino Romano cheese and black pepper.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Cacio e Pepe likely originated in the Roman countryside, where shepherds relied on readily available, non-perishable ingredients like pecorino romano cheese and black pepper. The dish's simplicity suggests a practical origin, born out of necessity and resourceful cooking.
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Cacio e Pepe represents Roman culinary traditions and highlights the importance of simple, high-quality ingredients. It's often considered a staple of Roman cuisine, showcasing the region's agricultural heritage.
Roman Staple
Cacio e Pepe is a classic Roman pasta dish, found in nearly every trattoria and restaurant in Rome. Its simplicity and satisfying flavor have made it a beloved local favorite.
Ingredient Quality
The dish emphasizes the importance of using high-quality Pecorino Romano cheese and freshly ground black pepper. These ingredients are crucial to achieving the authentic flavor profile.
Culinary Heritage
Cacio e Pepe reflects the resourcefulness of Roman shepherds and their reliance on easily accessible and preservable ingredients. It is a testament to the region's agricultural history and traditional cooking methods.
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Cacio e Pepe delivers a bold and savory experience, primarily driven by the sharp saltiness of Pecorino Romano cheese and the pungent heat of black pepper.
The intense, salty flavor of Pecorino Romano is the backbone of the dish. Freshly ground black pepper adds a complementary heat and aromatic complexity. The pasta water, rich with starch, emulsifies with the cheese and pepper to create a creamy, coating sauce.
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Pasta Water is Key
Reserve plenty of starchy pasta water. It's essential for emulsifying the cheese and pepper into a smooth sauce. Add it gradually to control the consistency.
Warm Bowl
Warm the serving bowl before adding the pasta and sauce. This helps to maintain the temperature of the dish and prevents the cheese from solidifying too quickly.
Grate the Cheese Fine
Finely grate the Pecorino Romano cheese to allow it to melt more easily and evenly into the sauce. Avoid pre-grated cheese, as it often contains cellulose that can hinder melting.
Pepper Prep
Toast the black peppercorns lightly before grinding. This releases their aroma and intensifies their flavor.
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