Cacio e pepe is a pasta dish from Roman cuisine «Cacio e Pepe» means cheese and pepper in several dialects in central Italy. As the name suggests, the ingredients of this dish are only black pepper, Pecorino Romano cheese and pasta.The only precaution to be taken in the preparation of this dish is to reserve some of the cooking water from the pasta: the heat melts the cheese, while the starch in the water helps bind the pepper and cheese to the pasta. The Cacio e pepe recipe is made using long, thin spaghetti, such as tonnarelli or noodles. Notes Sources
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