Cacio e Pepe
Cacio e pepe, meaning "cheese and pepper", is a classic Roman pasta dish dating back to ancient Rome when it was a popular dish among shepherds. It is a true symbol of simplicity. Traditionally, it is made with just three ingredients: pasta (usually tonnarelli or spaghetti), Pecorino Romano cheese and black pepper.
The origin of the dish lies in the need for
hearty food that was easily transported; shepherds used to carry dried pasta,
aged cheese and pepper. The key is to emulsify the cheese with the pasta water
to create a creamy sauce without using butter or cream. Cacio e pepe is still a
favourite dish in Roman cuisine, celebrated for its rich flavour and minimalist
approach.
Serving:
2
Preparation time:
15 min
Calories per person:
Ingredients
Marodi spaghetti n.5: 200 g
Pecorino Romano: 200 g
Peppercorn: 8 g
Preparation instructions:
- Finely grate the Pecorino Romano cheese.
- Crush the peppercorns in a mortar or grind them using a grinder.
- Cook spaghetti in salted water according to the instructions on the package. Use a little less water than usual, to make the water starchier. The starch will help stabilize the cheese emulsion later in the recipe.
- In a deep pan, briefly toast the ground pepper (about 30 seconds).
- After toasting the pepper, add a little bit of the spaghetti water to it.
- Add the cooked spaghetti to the pan with the pepper and mix everything well.
- Add a little more of the starchy cooking water to the spaghetti.
- Turn off the stove and let it set for 30 seconds; then start adding the grated Pecorino Romano cheese.
- The hot spaghetti will melt the cheese, and with constant stirring you will make an emulsion and a creamy sauce that will stick to the spaghetti.
- If the starchy water or spaghetti temperature is over 80 degrees, the cheese will not melt nicely nor will you get a nice sauce. That is why it is important to move the pan off the heat before adding cheese.
- Serve immediately, while still hot, with some extra grated Pecorino Romano cheese.
Nutritional value:
Carbohydrates: 78.5 g
Proteins: 39 g
Fats: 33 g
Origin of the recipe:
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