Cacio e pepe spaghetti, a dish that made Roman cuisine history.

The spaghetti cacio e pepe are one of the most tasty and well-known dishes in the Lazio culinary tradition, alongside carbonara and amatriciana. Every respectable Roman has this dish as a fixed variant on their weekly menu, and now, thanks to the flavor and goodness of the recipe despite the simplicity of the ingredients, spaghetti cacio e pepe has become quite a common dish in Italy, where it is eaten from north to south without exceptions. Despite its simplicity, this dish is not as straightforward as it might seem, and, on the contrary, execution errors are very frequent, especially due to incorrect proportions. But don’t worry! Let’s find out how to prepare a plate of spaghetti cacio e pepe that will satisfy even the most refined Lazio palate.

Spaghetti cacio e pepe: what are the origins and essential ingredients

Spaghetti cacio e pepe is a dish of tradition, a preparation that came about using few local ingredients. It is a poor, popular meal, whose history dates back to the days of transhumance, an ancient custom involving the movement of grazing animals from the gentle plains to the lush pastures of the Roman countryside. During these journeys, shepherds and farmers would typically stock up on inexpensive, non-perishable ingredients that were easy to transport and still tasty. And which Lazio products correspond to these characteristics? The black peppercorns, a spice that stimulates heat receptors, helping shepherds protect themselves from the cold, the pecorino romano, also known as cacio, and dried spaghetti, perfect for filling hungry stomachs after a long day of walking.
Thanks to their flavor and quick preparation, spaghetti cacio e pepe soon became a widespread dish throughout Italy, but, as often happens with dishes that cross regional borders, there are many variations.

But let's get to the point: today, what are the ingredients considered “official” for preparing this dish?
First and foremost, pecorino romano, the one true undisputed star of the recipe. It should be grated before preparation, keeping in mind that the more aged it is, the more it will need high temperatures to melt and create that delicious creamy sauce we all love, which is why it’s better to choose a pecorino of medium aging. A very common mistake is adding guanciale or pancetta to the dish, but be careful! While guanciale is a traditional ingredient that has always been available to farmers, it is also true that when it comes to pasta, it was (and is) used in other first courses, but not for cacio e pepe. Therefore, guanciale and other fats like butter and oil should be avoided.

Instead, a focus should be placed on pasta. Only spaghetti or tonnarelli should be used, which are a bit thicker and more porous, making them ideal for catching the sauce. The pasta should not be overcooked, but al dente! Do not make the mistake of wandering off to do other things while the pasta is cooking. The ideal way is to drain it two-thirds of the way through cooking and finish cooking it in the pan with pepper and cheese, where a delicious cream will be created, about which there are two schools of thought. There are those who prepare the cream before adding it to the pasta and those who add the cacio directly in the pot. All that’s left is for you to try it out and discover your own philosophy.

Cacio e pepe, the original recipe

We have already mentioned that cacio e pepe requires only three ingredients: pasta, pepper, and pecorino romano. Do not underestimate the execution; you will need a certain level of skill to achieve a good cream without lumps, perfect for a ten-and-praise-worthy bread dunking.

Before you begin, we reveal the secret to a good plate of spaghetti cacio e pepe. It all lies in the ratio of pecorino to cooking water. It should be 1:1, and the compound will be reduced in a second step.
The doses for four people are as follows:
Spaghetti 350g
Black peppercorns to grind at the moment q.b.
Pecorino romano to grate 220g
Fine salt q.b.

After grating the pecorino, put water for the pasta on the stove and season with salt to taste, then cook the spaghetti. Meanwhile, grind the peppercorns. Pour half of the pepper amount into a large non-stick pan (you will need it for tossing the pasta), then toast over gentle heat, stirring occasionally and deglaze with a couple of ladles of the pasta water. Drain the spaghetti very al dente, approximately when they have reached two-thirds of the cooking time, while keeping the cooking water aside, then pour them into the pan with the toasted pepper and continue cooking, moving the pasta with a fork or tongs. Add water as needed if the pan is getting dry. During the last minutes of cooking the spaghetti, prepare the cacio cream by pouring half of the grated Pecorino into a bowl and adding a ladle of cooking water, mixing energetically with a whisk. Add the remaining pecorino, keeping a handful aside, and incorporate a little more water to achieve a cream that is not too dry and lump-free. Finish cooking the pasta and mix the cream while raising the bowl over the pot to warm it slightly with the steam. At this point, turn off the heat on the pan and pour the cacio cream over the spaghetti, then toss them vigorously with the tongs and add the handful of pecorino held aside, tossing everything in the pan a bit more, then plate and serve.

Spaghetti cacio e pepe, the best pairings according to S&M

Spaghetti cacio e pepe is a delicious first course all from Lazio, which is why it is right to enjoy it accompanied by typical ingredients from this region. For a quick appetizer, grill some bread and pair it with a nice platter featuring thinly sliced guanciale, Roman-style artichokes, and Gaeta olives. But be careful, it should only be a tasting because you need to save room for the spaghetti!
To drink, a full-bodied and spicy wine is needed, preferably from the region. Great options include Roma DOC, Syrah, or Lazio Rosso, and alternatively, a good Merlot or Sangiovese will also work well. If you prefer white wine, choose one that is full-bodied and round, in line with the dish's flavor, such as Gewurztraminer, a wine from South Tyrol with spicy nuances. And to finish the meal beautifully, don’t forget to prepare some excellent wine biscuits, perfect for dipping in the chosen wine!