There is nothing like going on vacation, especially overseas. It’s a time to see the way a different culture lives, their architecture, art, and of course cuisine! Over Thanksgiving, my family vacationed in Italy; Rome, Florence, Tuscany, and Venice to be precise. In Tuscany we dined on Perugia chocolate and Tuscan bean soup, in Florence we ate Gelato, Rabbit Ragu, and Florentine steak. We drank Bellinis and ate seafood and risotto in Venice, and in Rome, lots of pasta and pizza. While I’d eat and drink all of these again, my favorite was the Cacio de Pepe in Rome. It is a very simple meal, as it literally translates to cheese and pepper. Knowing me, I of course had to give the recipe a try when I returned to the States. While I would have loved to make my own pasta, because it would have amplified the dish, I don’t have a pasta machine. This recipe doesn’t taste exactly like the delicious, decadent, yet light Roman dishes my family tasted, but it will definitely satisfy my cravings until I make it back to Italy (or am able to make it to Osteria Mozza in Los Angeles, which serves a dish that is comparable to the Roman Cacio de Pepe). But, what did make the pasta taste even better, was eating the meal out of the handmade and painted bowls I purchased in Tuscany! Have a peak below at two of the many Cacio de Pepe meals my family savored in Rome and a version for you to try at home!
Roman Cacio de Pepe
The fam with our Italian server and a yummy meal in Rome! Aren’t my parents the cutest?!
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Parmesan
1/3 cup finely grated Pecorino
Kosher salt
Cacio de Pepe Ingredients
Bring 3 quarts water to a boil in a 5-qt. pot
Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender
Drain, reserving 3/4 cup pasta cooking water
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat
Add pepper and cook, swirling pan, until toasted, about 1 minute
Add 1/2 cup reserved pasta water to skillet and bring to a simmer
Add pasta and remaining butter
Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted
Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.)
Cacio de Pepe almost ready to serve
Transfer pasta to warm bowls and serve with additional pepper freshly ground on top
Serving up the pasta with a nice glass of wine
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Parmesan
- 1/3 cup finely grated Pecorino
- Kosher salt
- Bring 3 quarts water to a boil in a 5-qt. pot
- Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender
- Drain, reserving 3/4 cup pasta cooking water
- Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat
- Add pepper and cook, swirling pan, until toasted, about 1 minute
- Add 1/2 cup reserved pasta water to skillet and bring to a simmer
- Add pasta and remaining butter
- Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted
- Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.)
- Transfer pasta to warm bowls and serve with additional pepper freshly ground on top
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