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. We pair this indulgent Roman sauce with a tangle of freshly cut spaghetti, which hold up the cheese and pepper fabulously. Cheese lovers, this is your moment.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
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: 901kcal
Following nutritional information is per 100g:
- Energy 1270kJ
- Calories 304kcal
- Fat 13.5g
- Of which saturates 7.8g
- Carbohydrates 27.9g
- Of which sugars 1.1g
- Protein 17.2g
- Salt 1.0g