A tangled shiny tower of long tonnarelli strands, embraced in a thin yet visible coating of sauce is placed down in front of me right next to my glass of Montepulciano.
I look down at the simplicity of this dish and a rush of sheer giddiness overcomes me, I look around and smile triumphantly to myself, and plunge my fork into the glorious mess. Catching a few strands of the long rectangular spaghetti and twirling it around my fork (no spoons here!), I bite into the perfectly cooked pasta and savour the salty cheese sauce that is speckled with heat from toasted black pepper.
As simple as it appears to be, there is a whole lot that can go wrong with this traditional Roman dish, but when it is executed beautifully, it instils a lifelong memory that you can store forever in your palate’s flavour bank.
Cacio e Pepe. How can such a simple dish of cheese, pasta, and pepper be so memorable and popular, being served in its true form and thousands of other variations all around the world? Good food doesn’t have to be complicated and can be accessible to everyone.
There is a wonderful story of shepherds in the Apennine Mountains carrying dried pasta for a filling meal and pepper to help stimulate and warm them in the winter months. With the addition of cheese made from the milk of the sheep they were herding, the infamous cacio e pepe was invented.
It is more likely this Roman peasant dish was one of sustenance for the factory and mine workers on the outskirts of the Lazio region. Although pasta has been around in Italy since the 1300s, it was not an accessible food source as it is today. Prior to the 1800s, the lower class was more likely to have consumed bread and polenta while the elite societies enjoyed pasta. Rather than a vessel carrying delicious cheese and sauces, pasta was usually overcooked nestled amongst meat, vegetables, spices, herbs, and even fruit.
Cacio e Pepe was probably invented around the 1800s post-unification of Italy when pasta became a popular staple amongst the majority. The popularity of pasta most likely started in Sicily and Naples where wheat was sold relatively cheaply and it eventually spread throughout other regions of the country when meat became extremely scarce. Pasta then was industrialised during the 17th century when the torchio machine was invented, enabling pasta to be made in larger quantities.
Over the years the dish has morphed into many variations that even use Parmigiano Reggiano, resulting in a sweeter and nutty finish. Cacio e pepe has become an inspiration for many dishes such as ice cream, biscuits, pizza, and also risotto.
The Anatomy of Cacio e Pepe
Pasta
The pasta, tonnarelli or spaghetti alla chittara, is cooked in salty boiling water until springy and al dente.
Cheese
Cacio, meaning cheese is what brings a unique flavour to this Roman dish. Pecorino Romano, a sharp-tasting salty cheese made from 100% sheep milk is finely grated and mixed with a small amount of starchy pasta water until it has emulsified and made a ‘sauce’.
Pepper
The pasta is added to the ‘sauce’ and tossed a final time with toasted crushed black pepper, adding both warmth and spice to finish off the dish.
And that is all there is to it. simple, right?
If you haven’t tried Cacio e Pepe, I implore you to give it a shot and see how it tastes, serve it with a simple salad and a glass of your favourite white or red. It is one of the most comforting and simple dishes that has ever been invented and is truly one of my ultimate comfort foods (among others).
Try this delicious version of cacio e pepe here at An Italian in My Kitchen
Credit: An Italian in my kitchen
Or have some fun with these cacio e pepe crackers
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