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• Created by James Beard award-winning chef Marco Canora

• Beloved by NYC since 2014

• 8 grams of protein and 50 calories 

• Holistic gut and skin health

• No preservatives, concentrates, or short cuts.

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This Week’s Culinary Spotlight: Cacio e Pepe

Directly translating to "cheese and pepper," Cacio e Pepe is a testament to the magic that can happen with just a few quality ingredients. It’s a Roman classic that has captured the hearts and palates of food lovers worldwide, offering a creamy, peppery, and utterly comforting eating experience.

From Shepherd's Fare to Culinary Staple

Originally, the dish was a practical solution to the shepherds' dietary needs, but over time, it became a cherished recipe in Roman taverns and eventually in homes and restaurants throughout Italy and beyond. The simplicity of Cacio e Pepe, requiring only three main ingredients, belies the technique and timing needed to create the perfect emulsion of cheese, pepper, and pasta water. This balance transforms the dish into a creamy, comforting delicacy.

A Symbol of Roman Cuisine

Today, Cacio e Pepe stands proudly as a symbol of Roman cuisine, reflecting the city's rich history and culinary traditions. Its popularity has soared internationally, capturing the hearts of food lovers who appreciate the dish's simplicity and depth of flavor. Modern chefs and home cooks alike experiment with variations, adding their twists but always paying homage to the dish's rustic origins.

The Art of Cacio e Pepe

Creating the perfect Cacio e Pepe is about technique and understanding the harmony between its core components: pasta, Pecorino Romano cheese, and black pepper. Let’s dive into how you can bring this timeless dish to your table.

Ingredients for Success:

• High-quality pasta (traditionally spaghetti)

• Freshly ground black pepper

• Pecorino Romano cheese, finely grated

• A touch of pasta water for the silky sauce

Mastering the Technique:

1. Boil the Pasta: Cook your pasta in salted water until al dente. Remember to save some pasta water for the sauce.

2. Toast the Pepper: Briefly toast the freshly ground pepper in a pan to release its aromatic oils.

3. Emulsify: Combine the cheese and a ladle of pasta water in the pan with pepper, stirring vigorously to create a creamy sauce.

4. Combine: Add the drained pasta to the sauce, tossing until the strands are beautifully coated in the creamy, peppery sauce.

Cacio e Pepe Recipe

Ingredients:

• 8 ounces (about 220 grams) of spaghetti or tonnarelli

• 2 tablespoons (about 30 grams) of whole black peppercorns, or to taste, freshly ground

• 1 cup (about 100 grams) of Pecorino Romano cheese, finely grated

• Salt (for pasta water)

Instructions:

1. Prepare the Pasta Water:

   • Fill a large pot with water and bring to a boil. Add a generous amount of salt (it should taste like the sea). This is crucial for flavoring the pasta itself.

2. Cook the Pasta:

   • Add the pasta to the boiling water and cook according to the package instructions until al dente. Remember, the pasta will continue to cook slightly after you've drained it, so it's better to err on the side of underdone.

3. Grind the Pepper:

   • While the pasta cooks, grind the black peppercorns using a pepper mill or a mortar and pestle. You want a coarse grind for the best texture and flavor.

4. Toast the Pepper:

   • Heat a large skillet over medium heat. Add the ground pepper and toast it until fragrant, about 1 minute. Be attentive to avoid burning.

5. Reserve Pasta Water:

   • Before draining the pasta, reserve about 1 cup of the pasta cooking water. This starchy water is key to creating the silky sauce.

6. Drain the Pasta:

   • Drain the pasta in a colander, then add it to the skillet with the toasted pepper. Toss quickly to coat the pasta in the pepper.

7. Create the Sauce:

   • Lower the heat under the skillet to low. Add about 3/4 cup of the reserved pasta water to the skillet. Sprinkle in the grated Pecorino Romano cheese gradually, stirring and tossing the pasta vigorously to melt the cheese and emulsify the water and cheese into a creamy sauce. Add more pasta water if the sauce seems too thick.

8. Adjust Seasoning:

   • Taste and adjust the seasoning, adding a bit more pepper if desired. The cheese is salty, so you likely won't need additional salt.

9. Serve Immediately:

   • Divide the pasta between two plates, finishing with an extra sprinkle of Pecorino and black pepper if desired. Serve immediately.

Tips:

• Cheese Note: Ensure your Pecorino Romano is finely grated to help it melt smoothly into the sauce.

• Water Ratio: The key to a silky sauce is adjusting the pasta water. Start with less; you can always add more to achieve the perfect consistency.

Enjoy your culinary journey to Rome with this simple yet sublime dish. Buon Appetito!

Digital Bites

Tips and tricks that we hunted and gathered from the web.

•  🛒🌶️ Trader Joe’s FTW

•  🍀🔮 CEP TRIX

•  🍄🍝 The sound of LOVE

• 🤌🇮🇹 From Rome w/ Love

Join the conversation!
Share your take on last week’s DOTW (Dish of the Week) with us!

P.S. Next week, we're taking a flavorful leap into the world of fusion dishes. Get ready to mix, match, and marvel at the culinary creativity! 🌍🍴

Shop the best broth on the planet.

From scratch, no concentrates, no preservatives, no shortcuts.
Now in a convenient package you can store in your pantry!

• Created by James Beard award-winning chef Marco Canora

• Beloved by NYC since 2014

• 8 grams of protein and 50 calories 

• Holistic gut and skin health

• No preservatives, concentrates, or short cuts.

Explore all broths