Cacio e pepe

Italian pasta dish

Cacio e pepe is a pasta dish typical of the Lazio region of Italy. Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli or spaghetti. 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". 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.

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