Cacio e Pepe is a classic Roman pasta dish that translates to “cheese and pepper” in English. It is known for its simplicity, relying on a few high-quality ingredients to create a flavorful and satisfying dish. The history of Cacio e Pepe is deeply rooted in Italian culinary tradition.
Our guest on “Cooking with Milwaukee Community Leaders” is David Lee, President & GM of WUWM 89.7 Radio, Milwaukee’s NPR. David is a nationally and locally recognized leader, including “Notable Minority Executives” from The Milwaukee BizTimes in 2020 and “35 Most Influential Asian American Leaders in Wisconsin in 2022. David shows us how he makes Cacio e Pepe.
You can also listen to the podcast version of this interview and cooking episode
He is the Milwaukee County Executive’s appointment on the Board of Directors for the Marcus Performing Arts Center. David has previously served on the board of directors for Outpost Natural Foods, one of the nation’s largest consumer food cooperatives.
Origins of Cacio e Pepe
The origins of Cacio e Pepe can be traced back to the pastoral traditions of shepherds in the Lazio region of Italy, particularly in and around Rome. The dish was born out of necessity, as shepherds needed a meal that was easy to prepare using the ingredients they had readily available: pasta, Pecorino Romano cheese, and black pepper.
Simple ingredients for Cacio e Pepe
The only ingredients of Cacio e Pepe are pasta, Pecorino Romano cheese, and black pepper. The pasta is typically a long, thin variety such as spaghetti. We are using Bucatini pasta. Bucatini pasta is a versatile and unique type of pasta that’s similar to spaghetti but thicker and has a hollow center. It’s a favorite in Italian cuisine and can be paired with a variety of sauces.
Pecorino Romano, a hard and salty sheep’s milk cheese, is grated and mixed with freshly ground black pepper to create a simple yet rich and flavorful sauce. It is used with most Roamn pastas, such as Cacio e Pepe.
Preparing Cacio e Pepe
The preparation of Cacio e Pepe involves cooking the pasta until al dente, then combining it with the grated Pecorino Romano and black pepper. The heat from the just-cooked pasta melts the cheese, creating a creamy and luscious sauce that coats the noodles. The dish is then finished with a sprinkle of Pecorino Romano and black pepper.
Cacio e Pepe has become a beloved classic not only in Rome but also worldwide. Its popularity can be attributed to the dish’s deliciousness in its simplicity. While the recipe is straightforward, achieving the perfect balance of cheese and pepper can be a culinary challenge, making it a favorite among home cooks and professional chefs.
Today, Cacio e Pepe remains a staple of Roman cuisine and has also been embraced by food enthusiasts around the globe. It showcases the beauty of using high-quality ingredients straightforwardly, letting the flavors speak for themselves.
“Cacio” vs “formaggio”
The words “Cacio” and “formaggio” both refer to cheese, but they are used in different regions of Italy and are associated with different types of cheese.
- Cacio: Primarily used in central and southern Italy, especially in Lazio, “cacio” refers specifically to sheep’s milk cheese. The word ‘cacio’ is a Roman dialect word for cheese.
- Formaggio: Used in most regions throughout Italy. It is a more general word for cheese. It can refer to cheese made from different types of milk, such as cow, sheep, or goat. The type of “formaggio” can vary based on the region and local cheese-making traditions.
David also roasted some broccoli and sliced garlic cloves at 420 degrees, finishing the broccoli with some lemon juice. It was a great accompaniment to the Cacio e Pepe.
Cacio e Pepe
Materials
- 14 oz Bucatini or spaghetti
- 1 1/2 cups Pecorino Romano cheese finely grated
- 1 to 2 tsp freshly ground or cracked black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Once boiling, add the pasta and cook according to the package instructions or until al dente.
- While the pasta is cooking, heat a large skillet over medium heat.
- Add the freshly ground black pepper and toast it for about 1-2 minutes until it becomes fragrant. Be careful not to burn the pepper.
- Reserve about 1 cup of pasta cooking water, then drain the pasta.
- Transfer the drained pasta to the skillet with the toasted black pepper.
- Toss the pasta to coat it with the pepper.
- Add about 1/2 cup of the reserved pasta cooking water and gradually add the grated Pecorino Romano cheese, tossing continuously to create a creamy sauce. If needed, add more pasta water to achieve the desired consistency.
- Continue tossing the pasta until the cheese has melted and coats the pasta evenly. The sauce should be creamy and well-emulsified.
- Taste and adjust the seasoning, adding more black pepper or cheese if necessary.
- Serve immediately, with an extra sprinkle of Pecorino Romano and black pepper on top if desired.
Video
Nutrition
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Simple, classic pasta recipe with David Lee
This dish is so simple, yet has such complex and tasty flavors. Thanks for sharing. Happy New Year! 🙂