Cacio e Pepe is a classic Roman pasta dish known for its simplicity and deliciousness. It consists of just a few ingredients: pasta, Pecorino Romano cheese, black pepper, and a bit of pasta cooking water. Roscioli is a well-known Roman bakery and restaurant with its version of the Cacio e Pepe recipe. Here’s a basic recipe for Roscioli’s Roman Cacio e Pepe:
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Ingredients
- 320g (about 11 oz) of spaghetti or tonnarelli (traditional Roman pasta)
- 120g (about 4 oz) of Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt
- Extra-virgin olive oil (optional)
How to prepare
- Bring a large pot of salted water to a boil.
- Add the pasta to the boiling water and cook until it’s just al dente, following the package instructions. Reserve about 1 cup of pasta cooking water before draining the pasta.
- While the pasta cooks, finely grate the Pecorino Romano cheese.
- In a large skillet or pan, toast freshly ground black pepper over low heat for a minute or two, just until it becomes fragrant. Be careful not to burn it.
- Add a small amount of olive oil to the skillet, if desired, to create a creamy sauce. Some recipes use this step to make the sauce smoother, but it’s optional.
- Add a spoon of the reserved pasta cooking water to the skillet with the black pepper and oil. Stir to combine and create a creamy base.
- Drain the cooked pasta and add it directly to the skillet with the pepper mixture. Toss the pasta to coat it evenly.
- Gradually add the grated Pecorino Romano cheese to the pasta, tossing continuously to create a creamy, emulsified sauce. If the sauce is too thick, add more pasta cooking water as needed.
- Keep tossing and stirring the pasta until the cheese has melted into a creamy sauce and the pasta is well-coated.
- Taste and adjust the seasoning, adding more Pecorino or black pepper if desired.
- Serve the Roman Cacio e Pepe immediately, garnished with extra cheese and pepper if you like.
In conclusion:
Cacio e Pepe is a classic Roman dish dating back centuries. It originated as a simple and hearty meal for Roman shepherds with easy access to Pecorino cheese and black pepper. Today, it’s a beloved Italian pasta dish enjoyed by people worldwide. Roscioli, a renowned Roman bakery and restaurant, has its own version of the recipe, reflecting the Roman tradition and culinary expertise.
