Pasta
Cacio e Pepe
Rome, Italy
Cacio e pepe is an established Roman pasta tradition of tonnarelli or spaghetti, Pecorino Romano, and cracked black pepper emulsified with starchy pasta water.
Original eatfuls sticker artwork
What it is
A closer look at Cacio e Pepe.
Cacio e pepe is an established Roman pasta tradition of tonnarelli or spaghetti, Pecorino Romano, and cracked black pepper emulsified with starchy pasta water.
What to look for
Know it when you find it.
Look for only pasta, Pecorino, and pepper in a smooth starch-built sauce—no oil or butter—and serve it hot before the cheese tightens.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cacio e Pepe.
Names around the table
One food, more than one name.
Keep exploring
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Antigua and Barbuda
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Switzerland
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Rome, Italy
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Parma, Italy
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Parma's small filled pasta traditionally served in rich broth for holidays and important family meals.
Greece
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Αστακομακαρονάδα
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Somalia
Somali Pasta
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Somali pasta, a legacy of the Italian colonial period; spaghetti or other pasta served with a Somali-spiced meat sauce; the popular version is suugo suqaar — pasta with a sautéed meat sauce; Italian technique with Somali seasoning; often served with a banana on the side; a staple in the northwest and south; the pasta that bridges Italian and Somali culinary traditions.
Barbados
Bajan Macaroni Pie
Macaroni pie
Macaroni baked with cheddar, mustard, onion and a whisked egg custard until it sets firm enough to be cut in squares and served as a side.