Alfredo e pepe (2024)

FAQs

What's the difference between Alfredo and cacio e pepe? ›

Cacio e pepe is made by emulsifying pasta water with grated cheese and black pepper. It clumps so easily. Alfredo has an image problem. Americans think of it as pasta draped in a cream sauce made of heavy cream and cheese, but the original version is thinner and creamy from an emulsion of butter and grated cheese.

Traditionally, cacio e pepe (pronounced: kaa-chee-ow ee peh-pay) is made with just three ingredients: aged pecorino Romano cheese, freshly ground black pepper, and pasta, usually spaghetti; plus the starchy water from cooking the noodles. You don't have to go to Rome to enjoy cacio e pepe.

Italian for "cheese and pepper," cacio e pepe is a simple, mildly enjoyable, authentic Roman pasta dish. It's kind of creamy, salty, sharp and spicy—in short, it's fine. Good, even. I wouldn't kick it off the dinner table.

But what makes cacio e pepe so special, you might ask? It's all in the technique. The key to a perfect cacio e pepe is getting the right consistency for the sauce. It should be creamy and smooth, but not too thick - the cheese and pepper should coat the pasta, but not clump together.

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

This peasant food comes from Roman sheep herders who had little time and money to spend on eating.

That said, as simple as the cacio e pepe ingredient list may be, this dish is famously finicky when it comes to technique. If the cheese is overheated or the starchy pasta water isn't emulsified properly, the sauce can turn into a sticky, clumpy mess, which I can vouch from experience is always such a tragedy.

Spaghetti: Cacio e Pepe is traditionally made with some kind of long pasta (noodle); I like to use spaghetti but I've also seen it with bucatini, linguine, fettuccine, and even tagliatelle. You can use either dry or fresh pasta.

Opt for Parmesan: You can use Parmesan instead of Pecorino Romano, or even combine the two for a unique cheese profile. However, Parmesan isn't as salty or tangy as Pecorino Romano, so you may need to add more to get the sharpness that cacio e pepe is known for.

Look no further than Chianti Classico for a classic red pairing. While most people associate this wine with flavorful meats like Florentine steak, the sharpness of the cacio e pepe holds its own and makes Chianti an unexpected accompaniment.

Is carbonara the same as cacio e pepe? ›

Carbonara is the evolution of a dish once called 'cacio e uova' (cheese and eggs), more commonly known in the south of Italy. Carbonara – more Roman than the Colloseum! Another very similar traditional Roman dish, cacio e pepe (cheese and pepper), was born from the lack of eggs to make Carbonara.

Directions: Shake before opening. Heat and serve with pasta, meats or seafood. Heat sauce on stovetop or microwave.

Pecorino Romano basically makes up the whole sauce, and y'all – that cheese is SALTY. So, we need to watch how much salt we go adding into the pasta water. Just season it lightly, but not like, you know … the Great Salt Lake.

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

Doing just as the Romans did, Trader Joe's Cacio E Pepe Pasta Sauce combines Pecorino Romano cheese, made from sheep's milk, with bold, black pepper to create a cheesy, savory sauce that's deceptively simple, and simply delicious.

Carbonara is the evolution of a dish once called 'cacio e uova' (cheese and eggs), more commonly known in the south of Italy. Carbonara – more Roman than the Colloseum! Another very similar traditional Roman dish, cacio e pepe (cheese and pepper), was born from the lack of eggs to make Carbonara.

One of Italy's most popular pasta sauces, now in a ready-to-eat and heat form! Packed with smooth, creamy pecorino romano and sharp black pepper, this crema can be tossed with cooked pasta or used as a spread on sandwiches and piadini.

Parmesan can step in for Pecorino, but keep in mind that it won't have the same salty, tangy flavors as Pecorino, so you may need to adjust seasoning accordingly.