The Challenged | Food | Travel
A Taste of Italy: Cacio e Pepe
The Perfect Roman Welcome
The Challenged June 18: What’s your favourite Italian meal when you eat out? What Italian dish can you make at home that everyone will eat? Share your recipe.
I had just arrived in Rome, and as always, I had my plan to fight off jetlag- hit the streets of Rome, followed by finding the perfect trattoria to enjoy a leisurely meal.
The sky, once bright, turned dark and the wind whipped around me, urging me to find a restaurant soon.
Suddenly, I spotted a tiny restaurant tucked away. It looked old and cozy, with creaky wooden chairs and a stone wall lined with wine bottles. White tablecloths covered the tables, with a single flower bud bending gracefully from the clear vase. The place seemed perfect. I chose a table by the window, eager to watch the world go by.
“Buongiorno!” I said, trying my best Italian. “Vorrei vino bianco, e cacio e pepe, per favore,” My attempt sent a wave of amusement across the waiter’s face, clearly impressed by my Italian bravado.
The lunchtime crowd had vanished, leaving just mine and one another table, seemingly old friends of the family who owned the place. A glass of crisp white wine arrived, accompanied by a small bowl of olives — tiny flavour bombs dancing on my tongue proving how hungry I was at that very moment.
Raindrops began to fall outside, a gentle sprinkle at first. But it quickly intensified into a downpour. Then, with a loud clatter, hailstones the size of golf balls pounded the sidewalk and bounced off the cars lining the streets.
The city erupted into chaos. People scattered in all directions, shouting in Italian, trying to escape the downpour. Car alarms wailed, and shopkeepers scrambled to bring their belongings under the awnings.
While, inside the warm restaurant, I twirled my fork into a plate of steaming cacio e pepe, my favourite Roman dish. And, in that moment, it never tasted better.
Making the classic Roman dish of cheese and pepper or cacio e pepe is simple to make at home.
Ingredients
2 servings
Kosher salt
6 oz. pasta (egg tagliolini, bucatini, or spaghetti)
3 tbsp. unsalted butter, cubed, divided
1 tsp. coarsely ground black pepper, plus more
¾ cup finely grated Grana Padano or Parmesan cheese
⅓ cup finely grated Pecorino Romano cheese
Preparation
- Bring water to a boil over high heat. Season boiling water with kosher salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
- Meanwhile, melt 2 tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add coarsely ground black pepper and cook, swirling pan, until toasted about 1 minute.
- Add ½ cup reserved pasta water to skillet and bring to a simmer. Add cooked pasta and remaining 1 tbsp. butter. Reduce burner to low heat and add ¾ cup finely grated Grana Padano or Parmesan cheese, stirring and tossing with tongs until melted. Remove pan from heat; add ⅓ cup finely grated Pecorino Romano cheese, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if the sauce seems dry.)
- Transfer pasta to warm bowls, garnish with more black pepper, and serve.
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