/Cacio e Pepe

Cacio e Pepe

Today’s daily food photo goes out to Mamma Parla. Cacio e pepe is always at the top of her list of things to eat when she comes to visit me in Rome. This traditional pasta dish is made with grated pecorino romano cheese and coarsely ground black pepper, ideally tossed with the local tonnarelli (a sort of squared off spaghetti strand). Happy Mother’s Day Mamma P!

2016-01-07T03:39:40+00:00 May 9th, 2010|Categories: Carbs, Culture, Daily Food Photo, Gastronomic Traditions, Rome & Lazio|13 Comments

13 Comments

  1. sb May 9, 2010 at 7:52 pm - Reply

    which restaurant was this pic taken at? 🙂

  2. Miss Expatria May 9, 2010 at 6:40 pm - Reply

    This is my favorite of all the foods.

  3. Katie May 9, 2010 at 8:00 pm - Reply

    Mamma P ate this at Lo Scopettaro in Testaccio on her last trip

  4. Mamma Parla May 10, 2010 at 4:13 am - Reply

    Grazie mille bella! You are so right – I love this pasta dish – simple, tasty and Roman! What a beautiful tribute to my love for Roman food!

  5. Mart May 10, 2010 at 10:58 am - Reply

    I always wonder what pecorino is being used. Do you have any idea how old it is? The best versions of this dish contain only pasta, pepper, cheese and water. Difficult to get right I always think the consistency/mixability of the cheese is the most important part of this dish. Besides skill…..

    • Katie May 10, 2010 at 3:53 pm - Reply

      Mart, pecorino romano cheese suitable for grating is aged a minimum of 8 months. the trick is to use very very high quality dry durum wheat pasta (I use Latini brand) or high quality fresh tonnarelli which will produce the starchy water that you mix with the cheese in a pan over low heat to create a sauce. you then mix in the cooked pasta and fold in coarsely ground pepper. for a great recipe, check out WIlliams Sonoma’s Rome cookbook by Maureen Fant. I made my first cacio e pepe with her 6 years ago and it’s always a hit when i make it (Mamma P back me up!).

  6. Mamma Parla May 10, 2010 at 4:51 pm - Reply

    Si, e vero!

  7. Marte May 12, 2010 at 8:21 am - Reply

    Grazie! I forgot about starchy liquid. I sometimes hold the pasta water back till next day and use it as broth for soup. I cook the pasta in a smaller amount of water than Italians advice to have a bit more taste. Piu economico (gas is hillariously expensive here..) and no difference in texture. The hunt is open for Pecorino today.

  8. shayma May 14, 2010 at 2:02 pm - Reply

    Katie, since your mamma loves cacio e pepe, please take her to Da Francesco, in my humble opinion, best plate of cacio e pepe i have ever had in Rome. x shayma

  9. A Guide to Roman Fried Food June 19, 2010 at 6:28 pm - Reply

    […] best and greatest fresh fiori di zucca, head to Sforno. At Antico Arco (Piazzale Aurelio, 7), the cacio e pepe incorporates unstuffed and unbattered […]

  10. The Five Day Bender with Şemsa November 14, 2010 at 1:53 am - Reply

    […] deal with it was to go eat again. We hopped in a taxi and hightailed it for Roma Sparita, where the cacio e pepe cured what ailed […]

  11. My Very Best Bites of 2010 January 2, 2011 at 7:32 am - Reply

    […] flowers at Piperno Fried rice ball with porchetta and Frascati wine at Sforno Montblanc at Settimio Cacio e pepe at Roma Sparita Potato chips with liquorice powder at Open Baladin Spaghetti with sea urchin roe at […]

  12. metin April 23, 2011 at 9:28 pm - Reply

    Trattoria Lilli is also a great place to enjoy your cacio e pepe in Roma.

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