Recipe for Cacio e Pepe
Cacio and pepe is one of the classic Roman pasta dishes to try when visiting Rome, but one that is also a quick dish to prepare at home! Unlike it’s American “cousin” of mac & cheese, it is really ideal for those who love strong flavor of pecorino cheese and a unique peppery taste.
This simple recipe with only 5 ingredients is ideal for those who want to prepare a quick, classic pasta dish. Let’s get to it!
- 400 grams of tonnarelli pasta (or similar long pasta)
- 200 grams of grated Roman Pecorino cheese
- Ground black pepper
- Extra Virgin Olive Oil
- First, cook the tonnarelli in plenty of water to which you will have added a little salt with a drizzle of olive oil to avoid sticking
- While the pasta cooks, grate the pecorino cheese into a bowl and add some black pepper.
- Take enough of pasta cooking water with a ladle to mix pecorino cheese and pepper and turn everything into a cream, stirring decisively.
- Drain the pasta al dente and melt over the pepper and pecorino cream then mix well and serve immediately hot.
It is important not to over-salt the water of the pasta because the pecorino is already salted of its own. The cream of pecorino and pepper should be mixed with the pasta away from the heat because the cheese does not have to cook or melt further.
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