What is the history of spaghetti cacio e pepe?

Cacio e pepe is a classic pasta dish from Rome, Italy. It consists of spaghetti noodles tossed with a simple sauce made of grated Pecorino Romano cheese, freshly ground black pepper, and a little bit of pasta cooking water. The dish is believed to have originated in the 19th century, when poor farmers in the Roman countryside would make a simple meal with whatever ingredients they had on hand. Cacio e pepe quickly became a popular dish throughout Rome and is now considered to be one of the most iconic Roman pasta dishes.

According to Antonio Nebbia's 1839 cookbook 'Il cuoco maceratese', a variant of the dish, maccheroni al cacio e pepe, dates back at least to the 19th century.

Cacio e pepe is typically made with spaghetti noodles, but other pasta shapes such as rigatoni or bucatini can also be used. The sauce is made by first sautéing the peppercorns in olive oil until fragrant, then adding the Pecorino Romano cheese and pasta cooking water. The mixture is stirred until smooth and creamy, then the cooked spaghetti is added and tossed to coat. Cacio e pepe is typically served with additional grated Pecorino Romano cheese on top.

Cacio e pepe is a simple but delicious dish that is perfect for a quick and easy meal. It is a great example of how simple ingredients can come together to create a complex and flavorful dish.