Cacio & Pepe
Cacio & Pepe Recipe
Cacio & pepe is exactly what this recipe is made with: Cacio (cheese) and Pepe (pepper). Having been in the food business for quite a while, being 100% Italians from Rome, total foodies and passionate about the uniqueness of our food heritage, we are easily horrified when we hear the various versions of the Roman pastas that are out there. Romans do not use butter, heavy cream and other similar ingredients added to Carbonara recipes or Cacio & Pepe! No. Please no!
The next four blog posts will be about the 4 Roman Pastas. The first one is all about Cacio & Pepe. A classic that is so simple to make yet very tricky! The alchemy of the ingredients and the method of obtaining that mouth watering cream will take time to master, but once you have, it will be yours forever! Never give up! When made right, it will blow you off your feet!
Spaghetti Cacio & Pepe (Ingredients for 4 hungry mouths)
- 200g freshly grated Pecorino Romano cheese
- 350 g pasta
- Fresh grated black pepper
First thing to do is to bring a large pot of water to boil. Add a handful of black pepper grains to the water. It will give the pasta a special twist! Remember to add salt.
Once the water is dark, scoop out a large glass of this peppery water and allow it to cool slightly.
Before tossing the pasta in the water, remove the back pepper grains. You can throw them out, their job to giving color and flavour to the water is over.
There are various versions on how to get the perfect creamy sauce. It will take time and practice before you master how you like it best. According to us this, is the best way to do it!
Put the grated pecorino cheese in a food processor ( you can use a hand-blender if you like). Gradually and slowly add in the warm peppery water to the food processor until you get this amazing creamy sauce. Add freshly cracked black pepper. Some like to warm the pepper in a pan to bring our the aroma before adding it to the cream. It’s up to you.
(TIP: Be very careful about the temperature of the water. If it is too warm, the cheese will coagulate separating the fat and creating gummy lumps.) The sauce should not be too liquid, as the sauce has to capture and coat every single piece of pasta! Put the sauce in a large bowl.
Once the spaghetti has reached the perfect “al dente” time, drain it! Add the spaghetti in the bowl, stirring vigorously until the cacio and pepe cream is perfectly mixed to the spaghetti.
If you want sprinkle with an extra dose of black pepper! Buon appetito!
Our love for Roman food is such that we have created a Half day Cooking Class on just the making of the 4 Roman Pastas! How amazing is that? On our Half Day The 4 Roman Pastas: Market, Cooking Class & Lunch you will learn to make pasta Carbonara, Amatriciana, Gricia and Cacio & Pepe. How cool is that?
If you are not into cooking, you can always have it the easy way and join our 90-Minutes The 4 Roman Pastas Tasting. You will try them all, understand their difference, learn their history, and experience their deliciousness during a sit-down lunch with wine. This is pretty cool too!