Cacio e Pepe

Cacio e Pepe
  • 250 gms Acasa Spaghetti Pasta
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon freshly cracked black pepper
  • 1 cup grated Pecorino Romano cheese
  • Salt to taste


  • Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
  • In a large skillet, heat the olive oil over medium heat. Add the cracked black pepper and sauté for 1-2 minutes, until fragrant.
  • Add the cooked spaghetti to the skillet and toss to coat the pasta with pepper


"Cacio e Pepe" is a classic Italian pasta dish that translates to "cheese and pepper" in English. Despite its simplicity in ingredients, it's renowned for its rich flavor and creamy texture. The history of Cacio e Pepe dates back centuries and is deeply rooted in Italian culinary tradition, particularly in the region of Lazio and the city of Rome.

  1. Origins: Cacio e Pepe is believed to have originated as a staple dish among shepherds and peasants in the pastoral regions of central Italy, where cheese and dried pasta were readily available and easy to preserve. The dish's simplicity made it popular among those who needed hearty, satisfying meals that could be prepared with minimal ingredients and equipment.

  2. Culinary Tradition: The preparation of Cacio e Pepe reflects the culinary traditions of Italian cuisine, emphasizing the use of high-quality, locally-sourced ingredients and simple cooking techniques. The dish showcases the flavors of two key ingredients: Pecorino Romano cheese and freshly ground black pepper, which are combined with pasta to create a creamy, indulgent sauce.

In summary, Cacio e Pepe is a timeless Italian pasta dish that has stood the test of time, cherished for its simplicity, bold flavors, and rich culinary history. Its origins as a humble peasant dish have evolved into a celebrated classic that continues to delight food enthusiasts around the world.

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