Cacio e pepe traditional recipe

19 September 2012

Cacio e pepe recipe one of the most traditional pasta dish from Lazio

Cacio e pepe recipe, together with Amatriciana and Carbonara, originated in central Italy. When shepherds used to go away for the transhumance for months with their herds, they needed simple food to carry around and prepare easily. Foods like pecorino cheese, guanciale (cured pork cheek), dried pasta and black pepper were the best. These pasta dishes could sustain the shepherds with a good amount of protein, carbs and fats.

The best pasta type to make cacio e pepe

Cacio e pepe is usually made with spaghetti. Short pasta does not work too well for this simple seasoning. When you use spaghetti, the sauce clings to the short and long strings and create the perfect pair. Anyway there is nothing wrong with making this dish with short pasta. If you have only those type available, you can still try it and enjoy this simple and delicious dish.

Health facts

At the core of many Italian dishes is simplicity. Few ingredients, quick preparation and great taste. This dish is made with just three ingredients but it is incredibly tasty and nutritious, paired with a salad it makes for a fulfilling and balanced meal.

Traditional pecorino is usually considered a healthy cheese. Small family-run factories still make it the traditional way. Unlike commercial cow cheese, pecorino is leaner and comes from pastured raised sheep milk. Pecorino is also considered a fermented food and is good for our microbiome.

You could also use whole wheat pasta to increase the quantity of fibers or, you can boil the white pasta, cool it down then reheat it to increase the quantity of resistant starches and boost the fiber quantity.

What’s the difference between gricia and cacio e pepe?

Cacio e pepe, gricia, carbonara and amatriciana are actually variation on the same theme. It’s like from base to top.

Cacio e pepe: the simplest of the four, you only need cheese and pepper as per its name.
Pasta alla Gricia recipe: this one goes a small step forward and uses guanciale alongside cheese and pepper. You simply cut the cured meat, stir-fry it for a few minutes in a pan (no oil needed, the fat in the guanciale will be more than enough) then when the pasta is ready you add it to the guanciale and mix with the pecorino as you would with cacio e pepe.
Carbonara recipe: carbonara goes even another step forward, and uses eggs. This time you mix the egg with the cheese before adding it to the pasta in the pan with the cooked guanciale.
Amatriciana recipe: last but not least amatriciana is the only “red” one among the four recipes. It is basically the red version of gricia. Follow my recipe to learn how to prepare the perfect amatriciana.

Cacio e pepe: tips to making the perfect sauce

Although it may seem very easy, making cacio e pepe could be a bit tricky, especially if you don’t want to end up with a soggy sticky spaghetti.
It’s tough to get the perfect texture with the cheese. It depends on how you grate it but also on how much is matured and how much cooking water you add. However don’t worry too much! The more you cook it the easier it gets.

I highly recommend to try to get your hand on real pecorino cheese, the one that has the DOP mark. Nowadays is easy to find it in Italian grocery stores. To make it perfect you need to grate the cheese ahead of time, and before adding it to the pasta you need to add some cooking water to melt it and create a silky sauce.

Some people use oil flavored with pepper, stir fry the pasta and then add the pecorino but, for me, the best way to make it is by mixing the pecorino cheese with some of the cooking water from the pasta. Add the water a little at a time to get the best consistency.

What you’ll love about this recipe

Time saver: the dish is ready by the time the pasta si cooked, and you also won’t need other pots except the one you’re cooking the pasta into.
Simple and easy: once you get the hang of the consistency of the cheese, it will be a breeze, and any way, even if it’s not perfect, it will still taste amazing. Since you’re going to prepare it for you and your family, I don’t think anyone will complain!
Real Italian taste: if you want to taste a piece of Italy this recipe is definitely worth trying. By using the right cheese you will recreate the same taste you may have tried during your Italian holiday!

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