Cacio e Pepe con Polvere di Liquirizia

Cacio e Pepe con Polvere di Liquirizia is a contemporary Italian pasta dish that reimagines the classic Roman cacio e pepe by incorporating powdered licorice. The dish originates from Osteria Semplice in Padova, Italy, where it was featured by creator Jana Food Porn. Traditional cacio e pepe relies on just three ingredients—pasta, Pecorino Romano, and black pepper—emulsified with starchy pasta water to create a creamy, peppery sauce. The Padovan variation introduces powdered licorice (polvere di liquirizia), which adds an earthy, bittersweet depth and a subtle anise-like aroma that contrasts with the sharp saltiness of the cheese and the heat of the pepper.

A great version of this dish achieves a silky, non-clumpy sauce that clings evenly to each strand of pasta, typically tonnarelli or spaghetti. The licorice powder must be used sparingly—enough to intrigue but not overwhelm—while the pepper should be freshly cracked and toasted to release its essential oils. The cheese must be high-quality Pecorino Romano, grated fine to melt smoothly.

Regional variations are minimal, as this is a modern invention rather than a traditional staple. Some chefs may substitute licorice root extract or a licorice-infused oil for the powder, or use bucatini for a thicker texture. Outside of Padova, similar experiments appear in avant-garde Roman trattorias, but Osteria Semplice remains the definitive source for this bold, sweet-savory twist on a Roman classic.