Cacio e Pepe, Cheese and Pepper
A very old simple Roman Dish from long ago still surviving the ages. The toasted and raw fresh ground black pepper gives you duel flavor from the same ingredients. There are several controversial ideas about exactly how this recipe should be. I did mine this way with butter and oil and it is delightful.
The olden days Shepherds would tend sheep carrying food that wouldn't spoil. Dry pasta, aged Pecorino Romano cheese, and pepper corns were common to carry. They would make the sauce from the pasta water and cheese only, in a well greased pan. So I only added the butter and a little more oil.
Cacio e Pepe, Cheese and Pepper
A very old simple Roman Dish from long ago still surviving the ages. The toasted and raw fresh ground black pepper gives you duel flavor from the same ingredients. There are several controversial ideas about exactly how this recipe should be. I did mine this way with butter and oil and it is delightful.
The olden days Shepherds would tend sheep carrying food that wouldn't spoil. Dry pasta, aged Pecorino Romano cheese, and pepper corns were common to carry. They would make the sauce from the pasta water and cheese only, in a well greased pan. So I only added the butter and a little more oil.
Open in Cookpad AppSteps
- 1
Boil the water with 2 tablespoons olive oil, and two tablespoon salt.
- 2
Add the spaghetti and stir occasionally. Cook the pasta in the boiling water one minute shy of the package directions, until al dente. Drain the pasta. Save at least 2 cup of the pasta water.
- 3
Heat a skillet big enough to be able to hold the spaghetti. Add oil to the skillet. Toast 2 tablespoon fresh ground black pepper. About a minute
- 4
Add one cup of pasta water to the pan, then add the cold butter and bring to a simmer.
- 5
Stir the sauce continuously so that the olive oil and butter combine.
- 6
Stir the sauce continuously so that the olive oil and butter combine.
- 7
Add the drained pasta to the sauce and coat the pasta well, add the cheese and toss.
- 8
Allow the cheese to melt if to thick add a bit more pasta water.
- 9
Season with the rest of the fresh ground black pepper and more cheese if you like. Serve immediately.
- 10
I hope you enjoy!! You can use either cheeses or both. This simple recipe can go wrong in many ways. First use good ingredients. Secondly don't let the sauce break. Thirdly don't overthink it, it's a proven recipe that has been around since Rome has, for centuries.
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