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.
>> 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
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.
In case you missed previous Rome Week entries-where have you been?-we’ll help you catch up.
Have you tried other Roman specialties? What is your favorite?