Cacio e Pepe: From My Mothers Kitchen
(Cheese and Black Pepper Pasta)
In Rome, the eternal city has four main pasta dishes: Cacio e Pepe, Pasta Alla Gricia, Carbonara and Amatriciana. These pastas are truly of Roman origin.
The history of Cacio e Pepe like many things in Italy is shrouded in mystery and fable. The origin of this pasta dish is not really known, and many historians have different theories as to its beginnings.
Some food historians believe that Cacio e Pepe was invented centuries ago by sheepherders grazing their flock in the meadows of the Apennine Mountains. Legend has it that they carried dried pasta, pepper and cheese with them during grazing season which was easy to transport and resistant to spoilage. However, many believe that this dish originated with the poor low-income families that once lived and worked in the mines and factories in the Lazio region that encompassed Rome. . . . . .
If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE
Ingredients
16 ounces of spaghetti
8 cups of water
Salt for pasta water
1 Tablespoon of Black Peppercorns (Crushed)
7 Ounces of Pecorino Romano cheese (finely grated)
If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE
Method
Crush the peppercorns with a mortar and pestle and then Grate the Pecorino Romano very fine.
Bring the water to a boil, season with the salt, and add the spaghetti. Stir gently at the beginning to keep the pasta from sticking to the bottom of the pot.
In a saucepan add the crushed peppercorns and then add 3 ladles of pasta water and bring the water to a boil then down to a simmer. When the pasta is half cooked transfer it to simmering pasta water. Reserve the remaining pasta water.
Transfer another ladleful of water to the pan and continue to cook the pasta until it is almost cooked. It should be almost al dente but not quite (cooked “to the tooth”)
When the pasta is al dente, remove the pasta from the heat. There should be some starchy cooking water left in the pan. Wait 30 – 45 seconds and begin to slowly add the pecorino mixture to the pan stirring quickly with tongs and shaking the pan to coat the sauce evenly. If needed, add more of the starchy reserved pasta water to the pan to help the sauce come together. If done correctly a creamy consistency should form between the pecorino cheese and the pasta.
Sprinkle more finely grated Pecorino Romano cheese and black pepper corn on top and serve immediately.
If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE
