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How cacio e pepe is cooked at Zero Sei restaurant in Malta

Image related to the recipe of cacio e pepe made at Zero Sei, the most homey restaurant in Valletta

Cacio e pepe is another symbol of Rome, a food that you have to eat when you enter a Roman tavern.

The history of cacio e pepe has ancient and poor roots, so far in time that nobody knows exactly when it was born and where.




It seems that cacio e pepe is born on the pastures, when the shepherds of the Roman countryside left for transhumance and carried with them only some long-lasting food.

Usually in their puddles there were dried tomatoes, dried guanciale, some slice of cheese, pepper and dried spaghetti; all highly calorie foods able to give the right sustenance during the trip.

Pasta cacio e pepe, from poor food typical of shepherds, quickly became a popular course in all the Roman trattoria, where once it was served dry, so that customers would have asked more wine.


The recipe


Here is the original recipe for cacio e pepe; keep in mind that, at least in the real recipe, no cream, butter or oil is used. The secret of this pasta, in fact, is not in the ingredients – just too simple at first impact – but in the skill of those who prepare it: the chef must be able to keep the whole thing so good that the result is creamy.

The doses of this recipe are for 4 persons.


  • 400 gr of spaghetti
  • 100 gr of pecorino romano
  • black pepper
  • salt

Recipe preparation

  • Cook the spaghetti in boiling and salty water.
  • In a bowl, put the pecorino romano and ground pepper.
  • When the spaghetti are al dente, drain them with a perforated ladle and put them immediately in the bowl so that it does not lose all the cooking water.
  • Add a ladle of cooking water to the bowl.
  • Mix quickly, dissolving the cheese with the water.
  • Serve with a sprinkling of pepper on the top.

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