Cacio e pepe is a deceptively simple recipe to make. This classic Italian pasta dish requires only three ingredients â pasta, freshly ground pepper, and real pecorino Romano cheese. ![]() Whenever Iâm in Rome, I always order a bowl of cacio e pepe at least once. This peppery and cheesy pasta dish is served in nearly every osteria (restaurant) in the Eternal City. Table of Contents![]() Food StoriesItâs likely that this frugal but substantial dish originated with the shepherds of the Roman countryside. They needed to travel with non-perishable ingredients such as dried pasta and hard cheese as they moved around the hills and mountains with their grazing flocks. What is Cacio e Pepe?Cacio e pepe is a popular Roman pasta dish. The word âcacioâ is Roman dialect for cheese. In this case, the cheese is Pecorino Romano, a salty, aged sheepâs milk cheese that dates to the Roman Empire. The finely grated cheese is mixed with freshly ground black pepperâlots of itâand starchy pasta cooking water. When brought together these simple ingredients create a richly flavored emulsified sauce that beautifully coats the noodles. ![]() What is in Cacio e Pepe?You only need a few ingredients to make this cacio e pepe recipe, and if you're like me, you already have them in your pantry.
How to Make Cacio e PepeTechnique is everything with cacio e pepe. Making a creamy sauce that coats the noodles takes a bit of elbow grease and vigorous stirring, but once youâve done it a couple of times it becomes easy.
Tips and TricksCooks of my motherâs generation didnât worry so much about creating the âperfectâ creamy sauce for cacio e pepe. They drained the noodles, added cheese and pepper, tossed to combine everything, and served. Itâs only in recent years that chefs and cooks have become fixated on obtaining an emulsified sauce for cacio e pepe. Here are some tips that will help you achieve cacio e pepe success every time.
![]() What to Serve with Cacio e PepeCacio e pepe may be simple, but itâs rich. If youâre serving it as the main course, you can round it out with a salad, simply dressed with good olive oil and wine vinegar. LeftoversLeftover cacio e pepe makes an excellent spaghetti frittata: Mix the leftover pasta with beaten eggs and cook the mixture in an oiled cast iron skillet until browned on the bottom; then pass it under the broiler for a couple of minutes to finish cooking and brown the top. More Pastabilities!Browse all Mediterranean recipes. Try our Nocellara-Italian Extra Virgin Olive Oil!This EVOO is produced from hand-picked, cold-extracted Nocellara olives. High in polyphenols with aromas of fresh tomatoes and vegetables with a mildly bitter and spicy finish. ![]() ![]() Cacio e Pepe
Romeâs classic pasta combination of spaghetti, pecorino cheese, and black pepper can be a bit tricky to make at home but give it a whirl. All it takes is a little practice and some elbow grease to make a luscious, cheesy dish of pasta. Spaghetti and tonnarelliâthick, square-cut noodlesâare my two favorite shapes, but rigatoni and bucatini (fat, hollow noodles) are also good.
Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 357.8kcal
Author Domenica Marchetti
Ingredients
Instructions
Notes
Nutrition
Calories: 357.8kcal | Carbohydrates: 58.2g | Protein: 16g | Fat: 6.3g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.6g | Cholesterol: 19.7mg | Sodium: 1006.8mg | Potassium: 207.1mg | Fiber: 2.8g | Sugar: 2.2g | Vitamin A: 87.6IU | Calcium: 224.8mg | Iron: 1.3mg
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ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
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