Comments on: Cacio e Pepe

By: Toni DeBella

Toni DeBella — Sat, 18 Feb 2012 03:56:09 +0000

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

By: David

David — Sun, 04 Oct 2009 00:52:24 +0000

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

By: joanne at frutto della passione

joanne at frutto della passione — Fri, 03 Jul 2009 11:04:05 +0000

One of my favourites!

By: My Melange

My Melange — Thu, 02 Jul 2009 15:11:16 +0000

Oh, youare *so* lucky! Enjoy your trip- and the Cacio e Pepe!
Buon Viaggio.

By: francy

francy — Thu, 02 Jul 2009 14:35:42 +0000

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!

By: Miss Expatria

Miss Expatria — Thu, 02 Jul 2009 13:23:08 +0000

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.