Dinner
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Cacio de Pepe

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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

Roman Cacio de Pepe

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The fam with our Italian server and a yummy meal in Rome! Aren't my parents the cutest?!

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

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

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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

Cacio de Pepe almost ready to serve

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Transfer pasta to warm bowls and serve with additional pepper freshly ground on top

Serving up the pasta with a nice glass of wine

Serving up the pasta with a nice glass of wine

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Cacio de Peppe
Serves 6
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
235 calories
22 g
33 g
11 g
11 g
7 g
55 g
295 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
55g
Servings
6
Amount Per Serving
Calories 235
Calories from Fat 101
% Daily Value *
Total Fat 11g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 33mg
11%
Sodium 295mg
12%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 1g
Protein 11g
Vitamin A
6%
Vitamin C
0%
Calcium
21%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  2. 3 Tbsp. unsalted butter, cubed, divided
  3. 1 tsp. freshly cracked black pepper
  4. 3/4 cup finely grated Parmesan
  5. 1/3 cup finely grated Pecorino
  6. Kosher salt
Instructions
  1. Bring 3 quarts water to a boil in a 5-qt. pot
  2. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender
  3. Drain, reserving 3/4 cup pasta cooking water
  4. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat
  5. Add pepper and cook, swirling pan, until toasted, about 1 minute
  6. Add 1/2 cup reserved pasta water to skillet and bring to a simmer
  7. Add pasta and remaining butter
  8. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted
  9. 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.)
  10. Transfer pasta to warm bowls and serve with additional pepper freshly ground on top
beta
calories
235
fat
11g
protein
11g
carbs
22g
more
http://www.newsforchews.com/
Stay hungry…

1 Comment

  1. Aunt Marsha says

    How BEAUTIFUL, Ashley!
    Would LOVE you to do a cooking class then class sits down to eat it – at our house sometime. Gorgeous pics here.

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