Cacio e Pepe

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Cacio e Pepe is a delicious authentic pasta native to Rome.

And though is tastes sinfully complicated, it is seriously the easiest pasta to make.

But, as in most Italian recipes, the best quality ingredients that money can buy should be used.

The three ingredients: pasta, pecorino romano cheese and lots of freshly-ground spicy black pepper. Alright, maybe you need to add a little bit of butter and some pasta water- but still, so easy!

And though it is a classic Roman dish, it is no surprise that each time we ate, no, rather inhaled it, it was different.

Not really good or bad, but slightly different. Some were creamier, some were cheesier, some had more pepper. And then there was the oh-my-God-my-mouth-is-on-fire kind of spicy.

If you are headed to Rome- stop by your nearest trattoria. It is part of an unwritten Italian law to have it on the menu. And I dare you not to want to order it again before you leave!

In fact- I think I would tell you to leave any trattoria that didn't have it on the menu. No self-respecting Roman trat would be caught dead sans Cacio e Pepe.

Have you ever had Cacio e Pepe? What did you think?

Miss Expatria
July 2nd, 2009
You definitely need a splash of olive oil, just a splash, to get things going. Or a pat of butter. But you gotta have it, otherwise it can get gummed up.
I’m having this for dinner tonight, by the way. LIKE I DO MOST NIGHTS.

francy
July 2nd, 2009
Hi! I’m from Italy but I’ve never eaten Cacio e Pepe pasta! I live not far from Milano so it’s not a traditional food here!
Next Sunday morning I’ll leave to Roma (for the first time!!!) and I can’t wait to eat it!
Buon appetito! Enjoy your meal!

My Melange
July 2nd, 2009
Oh, youare *so* lucky! Enjoy your trip- and the Cacio e Pepe!
Buon Viaggio.

joanne at frutto della passione
July 3rd, 2009
One of my favourites!

David
October 3rd, 2009
Try green gnocchi(made with spinach) with a bit of butter, salvia, parmigiano and pepper… even simpler than cacio & pepe but still veeery good
Just take gnocchi out of the pot as soon as the float (a bit of salt in the water is needed), put them in frying pan with a bit of butter and salvia for 30 secs. (LOW fire), put them in a plate, add parmigiano and pepper… and you’re done
And yes, I’m italian

Toni DeBella
February 17th, 2012
Heading into Rome this weekend and was thinking of getting out of my rut and ordering something different that I normally do….my mouth is watering. I was reading David’s recipe and laughed out loud about the last line…but it did lend a bit of credibility to his suggestion. I will try making his dish at home this week. Toni