RCI-ND.003.0041

Cacio e Pepe

Origin: Rome, Lazio, ItalyPeriod: Ancient / Medieval originsWikidata: Q1025614

The most minimalist of Rome's canonical pasta quartet — just cheese, pepper, and pasta water transformed into a silky emulsion.

Cultural Significance

Part of Rome's iconic pasta quartet. Often considered the ancestor of Carbonara.

Defining Characteristics

  • Only 3 ingredients: pasta, cheese, pepper
  • Pecorino Romano emulsion
  • Tonnarelli or spaghetti

Also Known As

  • Pasta Cacio e Pepe

Key Techniques

  • Emulsification
  • Residual heat cooking