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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Cacio e Pepe
Dinner
Italian
Lazio
Vegetarian
Just three ingredients — tonnarelli, Pecorino Romano, and black pepper — transformed through technique into the most addictive, creamy, peppery Roman pasta. Deceptively simple, endlessly satisfying.
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RECIPE
Cacio e Pepe
Just three ingredients — tonnarelli, Pecorino Romano, and black pepper — transformed through technique into the most addictive, creamy, peppery Roman pasta. Deceptively simple, endlessly satisfying.
Prep5 mins
Cook15 mins
Total20 mins
Servings4
Dinner
Italian
Lazio
Vegetarian
Ingredients
- 400g tonnarelli or spaghetti
- 200g Pecorino Romano, finely grated
- 2 tablespoons whole black peppercorns, freshly cracked
- Salt for pasta water
Preparation
1
Toast cracked black pepper in a dry skillet over medium heat until fragrant, about 1 minute.
2
Cook pasta in salted water until 2 minutes short of al dente. Reserve 300ml starchy pasta water.
3
Add a ladle of pasta water to the pepper skillet and bring to a simmer.
4
Transfer pasta to the skillet with tongs. Toss vigorously, adding pasta water as needed.
5
Remove from heat. Add Pecorino in three additions, tossing and adding splashes of pasta water between each to form a creamy emulsion. Never let it get too hot or it will clump.
6
Serve immediately with extra Pecorino and cracked pepper on top.
Servings and Nutrition
Number of Servings in Cacio e Pepe4
Nutrition for 1 serving (1 plate)
540Calories (kcal)
22Protein (g)
66Carbs (g)
21Fat (g)
Protein 22.0g16%
Carbs 66.0g49%
Fat 21.0g35%