Cacio e pepe literally means "cheese and pepper" in Italian (cacio, in the local dialect, literally refers to pecorino Romano, i.e. the pecorino of Rome). This is a simple Roman pasta (there's a tale that peasants invented this because they had no meat, but here we are). Bring a pot of salted water to a boil. Bring a large pot of salted water to a boil. Finely grate the cheese. Using a microplane, finely grate 5 ounces Pecorino Romano cheese into a large bowl to get about 2 1/2 cups. Transfer 1/2 cup to a small bowl to use as garnish. Grind the black pepper and make a cheese paste. Grano, Frutta e Farina Bistrot - 49A Via della Croce, 00187 Roma. 5. Cacio e Pepe. Cacio e Pepe at La Terasse. If there's one dish you're sure to find on every Rome food guide, it's cacio e pepe. The name translates as "cheese and pepper", and like many Roman pasta dishes, it's an incredibly simple recipe. Cacio e Pepe Ingredients. Cacio and pepe pasta has truly minimal ingredients. Even for the famous "midnight spaghetti" aglio olio e peperoncino you'll technically need "more ingredients". Well, granted, all of them are pantry items, in contract to cacio e pepe, where you do need quality Pecorino cheese. Some of our favorites include Summer Crab Carbonara with Lemons and Capers and Pasta with Sausage, Basil and Mustard, and if you need a quick meal, Pulling-from-the-Pantry Puttanesca is a good bet Instructions. Bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente. Meanwhile, in a large bowl, combine 1 1/2 cups of the Pecorino Romano, the pepper, and a small ladle of pasta cooking water. Using the back of a large wooden spoon, mix vigorously and F05t7g.

tonnarelli cacio e pepe ingredients