Typical dish of Rome
Cacio e Pepe
A pasta dish with a simple, radiant appearance: spaghetti or tonnarelli wrapped in a velvety cream of Pecorino Romano, speckled with freshly ground black pepper. The aroma is intense and warm, with milky and spicy notes rising from the steam of the dish. On the palate it is creamy yet bold, with the savory depth of the cheese intertwined with the aromatic heat of the pepper. It is the quintessential Roman first course, often served at lunch or as a hearty opening to a traditional dinner.
Season: Tutto l'anno€8–14
Why it matters
Cacio e pepe is one of the most recognizable gastronomic symbols of Rome. It represents Roman home-style cooking: few ingredients, precise technique, and a result full of character. It stands as a manifesto of the Capitoline culinary tradition, capable of transforming simplicity and rural memory into a dish of identity.
Origin story
Its origins trace back to the cooking of shepherds in the Agro Romano, who carried long-lasting foods such as aged Pecorino, black pepper, and dried pasta during seasonal migrations. Pepper helped stimulate body warmth and the cheese provided energy. Over time the recipe entered Roman osterias, becoming one of the pillars of the famous trio of pasta dishes: cacio e pepe, amatriciana, and carbonara.
Typical ingredients
tonnarelli o spaghettipecorino romanopepe nero
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