An iconic dish of the ‘Eternal City’, cacio e pepe translates to “cheese and pepper”, albeit strangely making no mention of the more recognised formaggio. The choice of the lesser-known lexicon reflects an interesting linguistic nuance. The more familiar formaggio derives from the Latin forma, meaning shape or mould. In contrast, cacio comes from the Latin caseus. Indeed, the English ”cheese” stems from the same root, hence the shared initial consonant. The Latin caseus is also the basis for the modern English word casein, the technical name for milk-derived protein. Whilst formaggio is the more widely used of the two, cacio is prevalent in the south.
Parking this linguistic digression, the traditional base for this sauce sees the inclusion of just 2 ingredients: black pepper and Pecorino Romano cheese. The result is a deceptively simplistic sauce packed with flavour, much like a stripped- back ‘mac ‘n’ cheese’, but suitably more rustic and Italian in spirit. The creamy indulgence of this Roman sauce makes it the perfect accompaniment to our gluten-free fusilli, whose twisted shape makes them ideal for lapping up every last drop of the cacio e pepe sauce. Cheese lovers, this is your moment.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Flour Blend (White Rice, Brown Rice, Potato, Tapioca, Buckwheat, Maize, Quinoa), Xanthan Gum, Water, Olive Oil, Salt, Turmeric, Sunflower Lecythin
Pecorino Romano Cheese (MILK), Grana Padano Cheese (MILK, Salt, Rennet, EGG Lysozyme), Mascarpone Cheese (MILK), Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
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Calories per serving: 825kcal
Following nutritional information is per 100g:
- Energy 1158kJ
- Calories 277kcal
- Fat 15.8g
- Of which saturates 9.0g
- Carbohydrates 14.6g
- Of which sugars 1.6g
- Protein 18.2g
- Salt 1.3g