Our traditional recipe will transport you to the streets of Rome with every bite.
The dish "cacio e pepe" is a traditional dish from the Roman cuisine, known for its simplicity and deliciousness. Its origin probably dates back to the time of shepherds who, during transhumance, brought with them the ingredients to prepare a quick and substantial meal.
The dish is composed of a few ingredients: grated Pecorino Romano cheese, freshly ground black pepper, and pasta. The skill lies in the preparation of the sauce: the cheese must be emulsified with the pasta cooking water, creating a smooth and homogeneous cream that envelops the pasta.
Today, the dish has become popular all over Italy and internationally, often appearing on menus in Italian restaurants around the world.
Here you can follow the steps of the original recipe and cook it at home!
Ingredients:
- 1 pound spaghettoni tonnarelli (or traditional spaghetti)
- 1 1/2 cups Pecorino Romano cheese, finely grated
- 2 teaspoons freshly ground black pepper
- Salt
Instructions:
- Bring a large pot of salted water to a boil. Add the spaghettoni and cook until al dente.
- While the spaghetti is cooking, in a large bowl, combine the Pecorino Romano cheese and black pepper.
- When the spaghetti is cooked, reserve 1 cup of the pasta water, then drain the spaghetti.
- Immediately add the hot spaghetti to the bowl with the cheese and pepper. Toss the spaghetti with the cheese mixture until well coated.
- Slowly add the reserved pasta water to the bowl, 1/4 cup at a time, stirring constantly, until the cheese mixture becomes creamy and emulsified.
- Serve immediately, garnished with additional black pepper and Pecorino Romano cheese, if desired.
Enjoy your cacio e pepe!
