Cacio e pepe
-
Media: Cacio e pepe
Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy.[1][2] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli[3] or spaghetti.[2] The origins are believed to be that "Shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany and Umbria created cacio e pepe in the 18th or 19th century".[4] All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended to make the sauce adhere well.
Preparation
The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta.[5]
See also
Media related to Cacio e pepe at Wikimedia Commons
- Roman cuisine
- List of pasta
- List of pasta dishes
References
- ^ "Cacio e Pepe Spaghetti". La Cucina Italiana. Retrieved 18 June 2024.
- ^ a b Boni (1930), p. 46
- ^ "Pasta cacio e pepe". Archived from the original on 24 March 2018. Retrieved 3 May 2018.
- ^ Jenn Harris. "What is cacio e pepe and how did it take over the world?". News Tribune.
- ^ "Spaghetti Cacio e Pepe Ricetta Originale Romana" [Spaghetti cacio e pepe – the original Roman recipe]. The Foodellers (in Italian). Retrieved 17 October 2019. There is an English translation, but it lacks important tips on getting this deceptively simple dish right. Google Translate works well.
Bibliography
- Zanini De Vita, Oretta; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. New York: W. W. Norton & Company. ISBN 978-0-393-08243-2.
- Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori. ISBN 978-8854117815.
- v
- t
- e
- List of pasta dishes
- List of pasta
- Aglio e olio
- Älplermagronen
- Amatriciana
- American chop suey
- Arrabbiata
- Baked ziti
- Barbecue spaghetti
- Bolognese
- Bigoli in salsa
- Cacio e pepe
- Carbonara
- Chicken Picasso
- Chicken riggies
- Chili mac
- Ciceri e tria
- Cincinnati chili
- Fettuccine Alfredo
- Fideuà
- Filipino spaghetti
- Frogeye salad
- Giouvetsi
- Hamburger Helper
- Haitian spaghetti
- Johnny Marzetti
- Kugel
- Lagane e cicciari
- Lasagne
- Macaroni and cheese
- Macaroni pie
- Macaroni salad
- Macaroni schotel
- Macaroni soup
- Makarony po-flotski
- Naporitan
- Naryn
- Noodle kugel
- Passatelli in brodo
- Pasta al pomodoro
- Pasta alla gricia
- Pasta alla Norma
- Pasta con i peperoni cruschi
- Pasta con le sarde
- Pasta e fagioli
- Pasta primavera
- Pasta salad
- Pastitsio
- Pastitsada
- Penne alla vodka
- Pizza-ghetti
- Rigatoni con la pajata
- Sopas
- Spaghetti alla Nerano
- Spaghetti alla puttanesca
- Spaghetti alle vongole
- Spaghetti and meatballs
- Timballo
- Tumact me tulez
- Túrós csusza
![icon](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png)
![]() | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e