When it comes to Rome, one cannot help but be in awe of the complex layers that make up the city, from its rich history to its bustling streets. However, amidst all the grandeur, one aspect of Rome stands out for its simplicity – the food. Over the centuries, Roman cuisine has evolved from ancient times to the Renaissance period and beyond. Yet, the chefs have always managed to create a unique and flavorful experience unmatched by any other city. One dish that exemplifies this culinary prowess is the simple Cacio e Pepe. While the name itself might pose a challenge for some, the preparation of this dish is surprisingly straightforward, and the result is a mouth-watering delight that will leave you craving more.
Cacio e Pepe
Restaurants try to fancy up this classic Roman dish, but sometimes it really is as simple as pasta and cheese.
Serves 4–6
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
1/4 cup extra-virgin olive oil
1 pound thin spaghetti
2 tablespoons unsalted butter
1 1/2 cups Cacio di Roma for grating (you can substitute Parmigiano Reggiano)
2 teaspoons Freshly ground black pepper
Kosher salt, to taste
Procedure
First, bring a large pot of water to a boil and add salt to taste. Then, add the pasta and let it cook until it is al dente. Heat some olive oil in a large sauté pan as the pasta cooks until it’s almost smoking. Once the pasta is cooked, drain it and save 1 cup of the cooking water. Add the pasta and the water to the oil in the pan. Next, add some butter and toss everything over high heat for 1 minute. Finally, add some grated cheese and pepper to the mixture. Taste the dish and add salt if needed. Your delicious pasta is now ready to be served!
