Rome Recipe of the Day: Cacio e Pepe

 

Cacio e Pepe Pasta-A Roman Specialty

One of the best things about Rome, as in many Italian cities, is the undeniably delicious food you get to eat when you’re there. Know what’s even more fun? Bringing that dish home with you.

Of all of the typically Romano dishes, Cacio e Pepe, is one of the best-and likely the easiest-to make at home.

Here is what you need to whip this up at your house.

Ingredients:
(Serves two)
>> 200 grams / almost half a pound Spaghetti or Bucatini Pasta
>> 100 grams / 3.5 ounces Pecorino Romani Cheese
>> Fresh Black Pepper
>> One spoon of Butter

Directions:

1. Boil pasta in heavily salted water until al dente

2. In another pan, melt the butter and half of your Pecorino cheese

3. Conserve 1/2 cup of the boiling water, then drain the pasta and add it to the pan with the melted cheese

4. Generously pepper the mixture

5. If sauce is too thick, add the hot salted water, as needed

6. Dish the pasta into individual bowls and top with the remaining Pecorino and more black pepper.

Buon Appetito!

In case you missed previous Rome Week entries-where have you been?-we’ll help you catch up.

Weekend in Rome Overview
How NOT to Get Robbed in Rome
Where to Eat in Rome
A Pictorial Tour of Rome: Editor’s Pics

Have you tried other Roman specialties? What is your favorite?

Buon Weekend!

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Comments

  1. Love these. I swear the simplest pasta dishes are the tastiest!
     
    I agree. You aren’t too tired to enjoy them, either!
     
    joanne at frutto della passione’s last blog post..Amatriciana

  2. I’ve been here for over 5 years now and people still ask me if I’ve had this dish. Of course I have it’s even easy enough that I make it all the time!!!! I’ve even had it made by a born and raised, bonified DOP Roman!!

    Jeff
     
    It is easy. And so, so delish!
     
    Jeffo’s last blog post..Photo update

  3. I’m having the cacio e pepe leftovers tonight from dinner we made two nights ago! I hadn’t heard the method of melting some of the cheese with butter before mixing it with the hot pasta – that’s a good tip, it would certainly help spread the cheese out more as a sauce. Guess we’ll have to make it again soon.

    🙂
     
    Let me know how it works. We had a similiar plate last night, too.
     

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