Roman cuisine has long been admired for its simple yet flavorful dishes, and one classic pasta dish that exemplifies this is Cacio e Pepe. This traditional Roman dish consists of just three main ingredients: pasta, pecorino Romano cheese, and freshly ground black pepper.
Cacio e Pepe is a staple in Roman households and restaurants, and it is beloved for its creamy, cheesy, and peppery flavor. While the dish may seem simple, perfecting it requires a bit of technique and practice. The key to achieving the perfect cacio e pepe lies in the emulsification of the cheese and pasta water to create a smooth and creamy sauce that coats the noodles evenly.
To start, cook spaghetti or tonnarelli in a pot of salted boiling water until al dente. Meanwhile, in a separate pan, toast freshly ground black pepper until fragrant. Next, transfer some of the pasta water to the pan with the pepper and bring it to a simmer. Once the pasta is cooked, add it to the pan with the pepper water and toss to coat.
Off the heat, gradually sprinkle in grated pecorino Romano cheese while constantly stirring to prevent clumping. The starch from the pasta water helps create a creamy sauce that coats the noodles perfectly. Once the cheese is fully melted, serve the cacio e pepe immediately, garnished with an extra sprinkle of black pepper.
By cooking cacio e pepe regularly, you’ll be able to master the technique and commit it to muscle memory. This classic Roman pasta dish is not only delicious but also a testament to the simplicity and elegance of traditional Italian cooking. Experience the flavors of Rome in your own kitchen with this timeless recipe.
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