Cacio e pepe is a pasta dish typical of the Lazio region of Italy. The dish contains grated pecorino romano and black pepper with tonnarelli or spaghetti. A common story is that shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany, and Umbria created cacio e pepe in the 18th or 19th century. It is likely that black pepper was added to the dish much later, as it was expensive and not readily available to shepherds at the time. Achieving a smooth and creamy texture during preparation requires special attention, as the cheese is prone to becoming lumpy.
