Authentic Cacio E Pepe Recipe | Chef Tips
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- Опубликовано: 20 май 2024
- Today we’re making an authentic cacio e pepe recipe inspired by our recent trip to Rome. We enjoyed this delicious Italian pasta throughout the city. And although Cacio e Pepe only has three ingredients, each restaurant seems to make it slightly differently.
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Cacio e Pepe is pronounced “kah-cheeoh eh peh-peh.” The translation means “cheese and pepper.” Traditionally, the preferred Cacio e Pepe pasta is tonnarelli, though you can also use a thick spaghetti or bucatini. Tonnarelli is very similar to spaghetti, but has a more squarish shape to it.
The ingredients needed to make the Cacio e Pepe Sauce are simply finely grated Pecorino Romano cheese and some of the hot pasta water. An authentic cacio e pepe recipe will never include butter, olive oil, or any other type of cheese.
Although you can buy a jarred Cacio e Pepe sauce at places like Trader Joes, why would you? With just three ingredients, this is the ultimate weeknight dinner and it comes together in a snap. The key to this recipe is the starchy pasta water, which combines with the soft grated cheese to create a rich and creamy sauce.
In an episode of "No Reservations," Anthony Bourdain said Cacio e Pepe "could be the greatest thing in the history of the world." His favorite place to eat the famous Roman dish was at Ristorante Roma Sparita on the Piazza di Santa Cecila.
This Roman recipe is so popular that it has inspired spin-off recipes like cacio e pepe pizza, which is simply pizza topped with Pecorino Romano cheese and fresh cracked pepper. Other variations on the classic include cacio e pepe arancini and cacio e pepe ravioli.
Thanks to Lele and Deshawn Dickinson for including us on this wonderful birthday celebration to Italy! You can find them at pacngo.net
RECIPE LINK:
cookingsessions.com/cacio-e-p...
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Хобби
Always good to hear from you and yes, when it comes to Pasta, the italians got it right!
Joe from Germany
Thanks Joe!
Landed at LAX from Rome today and the first thing on my phone was this. 👍🏼
Ha ha! That’s awesome. Thanks for commenting!
Pepper should be a lot more coarse love this dish
For the authentic taste you should use romano peccorini cheese, but that tastes like sheep to me.
I like to give the pepper a quick heat up in the frying pan before adding it. Really brings out all the flavors.
I just recently came home from Italy as well. Spent a week in and around Gran Paradiso.
Thanks for sharing your tips! Hope you had a great time in Italy!
Looks nice
Thank you!
A really crucial tipp is to (never) boil the cheese with pasta water, otherwise it clumps together. Also the key is to figure out on how much pasta water you need. But that's something that a recipe can't teach you.
Excellent advice and a good reminder. 🙂Thank you!!!
@@wolfgirl3081 No issues. There is nothing that you can really screw up besides the boiling water. WAIT don't use pre-shredded Peccorino cheese! Not due to the quality but also it has ingredients that makes it difficultier.
I've not had this issue
Show off 😁🤣🙃
this is just traditional alfredo but without the butter
This is almost like Spaghetti Alla Carbonara 🤔
Carbonara has bacon and eggs
I still remember when you pored beer in the sink.... not sure if I can eve forgive you....
Ha ha! Sorry about that. It won’t happen again lol!
Are you really a Pro Chef 🤔
You take too long to post!
I know. Real life sometimes gets in the way…