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DISH RESEARCH · Main dish

Cacio e Pepe

Roman spaghetti with Pecorino Romano, black pepper and a cheese-and-pasta-water coating.

Cacio e Pepe — illustrative food image

About Cacio e Pepe

Turismo Roma’s cacio e pepe follows the Roman spaghetti version described by the city’s tourism publisher. Pecorino Romano and black pepper define the short ingredient list, with no added cream or butter.

The sheep cheese provides a strong savoury flavour, while freshly crushed black pepper gives the dish its aromatic warmth. Salt seasons the pasta cooking water.

Starchy cooking water combines with the grated cheese in a creamy coating around the spaghetti. Extra pepper finishes the plate, and the source presents the pasta al dente.

Allergens in this recipe

Contains: Wheat (gluten), Milk.

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

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Ingredients in Cacio e Pepe

Turismo Roma’s spaghetti cacio e pepe.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Spaghetti: Recipe-specific ingredient evidence; Wheat (gluten) source-confirmed. Normal wheat spaghetti; full product formula unknown
  • Pecorino Romano: Recipe-specific ingredient evidence; Milk source-confirmed. Named sheep cheese; full product formula unknown
  • Black pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Ordinary black pepper; suggested Rimbàs provenance not required
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Cooking and starchy sauce water

Origins & food traditions

Rome’s documented spaghetti cacio e pepe tradition.

Countries

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Turismo Roma - Spaghetti cacio e pepe