Roman pecorino cheese is at the center of many different dishes in the cuisine of the Italian capital.
It is also the absolute star of the show in cacio e pepe (cheese and pepper), a delicious and creamy pasta dish capable of seducing you from the very first taste.
Don’t you want to know how it’s made?
The recipe for cacio e pepe may seem easy, but you need to pay close attention to various fine details when making it.
The cheese sauce, for example, must remain creamy until the end without creating any unpleasant lumps that would ruin the dish.
Beyond the classic spaghetti, mezze maniche is a perfect pasta for this sauce. Cook it al dente and serve it piping hot mixed in with the cream.
Starting to feel a little hungry?
Then it’s time to tie your apron and get yourself to the stove!
- 400 g spaghetti or mezze maniche pasta
- 1 Cup of grated Roman pecorino cheese
- 2 tablespoons of black pepper
Cook the pasta: place the pasta in a pan with lightly salted boiling water and leave it to cook.
Prepare the sauce: in the meantime, add a couple of ladles of the pasta water to the grated pecorino until you have a dense, smooth, creamy consistency. Mix in the black pepper.
Drain the pasta: drain the al dente mezze maniche and place it in the bowl with the pecorino and pepper sauce. Take the sauce of the heat and mix it in with the pasta before serving it nice and hot.
Now that you have learned how to make cacio e pepe, you can challenge yourself with another dish typical of the Lazio region, pasta alla gricia. It has a very similar sauce, but with the addition of some crispy pork.
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