Nutrition
≈ 450 kcalper portion of about 300 g
- Protein18%
- Fat37%
- Carbohydrates45%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A classic Roman pasta dish made by emulsifying pecorino cheese with black pepper and starchy pasta water.
- Cuisine
- Italian (Roman)
Typical ingredients
- tonnarelli
- pecorino romano
- black pepper
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
- Origin
- Italy
Read more
Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of Lazio, Italy. It contains grated pecorino romano and black pepper with tonnarelli or spaghetti.
Excerpt from the Wikipedia article “Cacio e pepe” · version used · CC BY-SA 4.0
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Mezze maniche cacio e pepe: where else to eat it Back to the menu of Checchino dal 1887