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On Sunday there was a program called "Italia che vai" on RAI 1 and they were talking about Castelli Romani and the typical dish from this area: "Cacio e pere". During the program they were interviewing the chef of a very famous restaurant in Frascati and he gave the exact recipe for "Cacio e Pepe". It is a very easy dish but you need to have ONE basic ingredient... a very good quality Pecorino Romano... and I got mine directly from Italy, when my parents came to Stockholm in July.
The tricky part in this recipe is to mix well cheese and warm water to make the sauce creamy... the rigth mix makes the difference!
CACIO E PEPE
Ingredients: Pasta (I chose "Tortiglioni"), 2 1/2 Tbsp Pecorino Romano per person, 1/2 tsp black pepper per person, water.
Cook pasta "a dente". Grate Pecorino Romano and add black pepper. When pasta is cooked, strain it and save some of the water used to cook it. You can now sprinkle pasta with Pecorino and pepper, and at the same time you have to add some water (from the pasta) to make Pecorino melt and form a nice and creamy sauce.
24 comments:
Sono sempre affascinato dai piatti semplici, specialmente questo.
La ricetta della pasta cacio e pepe si perde nella notte dei tempi. Assolutamente un "fossile gastronomico".
Bravissima pe averla riproposta!
Buonissimi, li ho mangiati in una trattoria di Trastevere! :))
Buoni buoni....mangiati a testaccio ma mai fatti in casa...ti copio!!!Baci
Buoni buoni....mangiati a testaccio ma mai fatti in casa...ti copio!!!Baci
I love pecorino and black pepper, this is another dish I'd love to have!
Orchidea, I just did your spaghetti alla carbonara, bravo!!! But my pasta (home-made basil pasta) doesn't look as good as yours (a bit too much cheese or something). I'd post the foto in my blog around this Saturday, and plan to send to Kayln's WHB with your beautiful recipe mentioned, hope it's ok for you :)
come saffron ahc'io ne ho goduto di un piatto squisito in quei di testaccio, segno anche questo per quando passerai a Roma?:) Ti stai dando alla cucina tradizionale romana, brava!
Sergiott, GRAZIE. Mi piacciono i piatti semplici della "cucina povera", che poi sono anche i più gustosi.
Dolci Ricette, grazie.
Saffron, grazie. Provali e poi posta...
Gattina, thanks. I am curious to see the photo and the recipe. Carbonara seems to be the easiest dish to prepare but sometimes it just does not come out right... It happened to me too. It is the right quantity and the mixture of the ingredients that makes the difference. Try it again and I am sure it will be better.
Ciao.
Francesca, grazie. Sì, sarà un piatto che mangerò sicuramente la prossima volta che sono a Roma. La cucina romana mi piace un sacco...
Ciao.
Pecorino Romano... I'm not sure if i have a good one here in SG. Could i substitue with parmigiano reggiano? I bought that at italy with another one. Dun remember the name.. i think some grando~ >_<
Christina, you can use Parmigiano Reggiano or Grana Padano.
Ciao.
Christina, you can use Parmigiano or Grana but then it is not the typical pasta dish called "Cacio e pepe" from Rome area, it is a normal pasta dish with Grana and pepper.
Ciao.
Sounds (and looks) lovely!
Thanks a lot Gilly.
Ciao.
Grazie per aver inserito il mio link! Ottimo blog, ricette d'autore!
Grazie Mattop. A me piace molto il tuo di blog.
Ciao.
Super slurpssssssss.... mi sembra molto invitante goloso e ingrassante!!! Docrò attendere qualche settimana per "meritarmi" qs meraviglia!
Brava.. ;-)
Grazie mille Gourmet. Com'è stata la tua vacanza? Racconta...
Ciao.
Mmmh, makes my mouth water. I used to eat this in the wonderful trattoria Augusto in Trastevere, usually followed by their unbeatable straccetti. Thank you for bringing back fond memories!
Thanks for your visit Honeybee (it was one of my favorite cartoons when I was little... ape Maia). Yes, in Rome area this dish is just delitious.
Ciao.
I just returned from Rome and this dish was my favorite discovery! so simple and so good. luckily, we, like your mom, also brought a big wedge of pecorino romano home with us on the plane. I can't wait to try your recipe! grazie!
Very good Carolyn, let me know how you will use Pecorino.
Ciao.
hi, I live in Milan Italy and I really like cooking, although I'm not a chef for a living.....I prefer using "tagliolini" instead of "maccheroni" becaus it's a smoother type of pasta and melts very well with pecorino.
I'm so happy I've found out this blog!!! Sorry for my awful english, take care everybody. Fil (donnie.brasco@fastwebnet.it)
Hello & Help. I love these flavors however in the past I have been blending the cheese and water tobether before adding pasta. This is per an Italian cooking school recipe. I have had problems with the cheese clumping and not becoming creamy. I will try adding cheese 1st, then water. Any further thoughts?
Nancy Miller, Portland, OR
I think you should try like this: when pasta is ready you strain it and add the grated cheese first, you put on low heat and add hot water(from the pasta). Mix everythign well... Let me know.
Ciao.
Ciao Orchidea!
Sono Monia da Bologna e ti devo dire che il uo Blog è proprio bello!
Questa ricetta mi piace proprio, e anche se l'avevo già sentita... non l'ho mai provata.
Mi sa che è la volta buona!
Come si sta a Stoccolma?
Ci sono delle belle ricettine tipiche per il Natale? Io sono sempre alla ricerca di ricette tradizionalei da tutto il mondo, se ti va scrivimi!
Baci da Monia.
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