It is the popular recipe of the Rome region. Everything lies in the good taste of pepper because it is the flagship ingredient of this recipe! Despite his slightly bitter taste, the cacio e pepe is a classic Cuisine Transalpine.
Ingredients - for 4 people
- 450gr of buccatini, or other long-type pasta spaghetti
- 250gr of Pecorino Romano grated
- 100gr of Grated parmesan
- 0.5L ofcooking water
- 20gr of black pepperslightly crushed
For optimal service, you can keep the hot plates, in the oven.
Put the pasta in boiling water with a little salt. Meanwhile, take a few tablespoons of cooking water.
Mix the pecorino, the parmesan, half of the pepper with the cooking water. Mix until you get a pretty smooth cream.
When pasta are just al dente, drain them briefly and incorporate them with pecorino cream. You can put a timer, but the best clock is still tasting them regularly.
Mix by adding a small ladle of cooking water.Set in hollow plates And add a hint of pepper and a little pecorino. And serve very hot!
If you go to Rome, taste the cacio e pepeof Felice a testaccio.You will tell us about it!
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