Last spring when we were in Rome, I was bent on finding a great serving of Cacio e Pepe, Rome’s famous pasta dish that uses simple flavors, black pepper and pecorino romano cheese. We did find a wonderful little place on a side street not far from the Trevi Fountain that was not only absolutely the best food we ate in the Eternal City, but also relatively inexpensive. Since then, we moved to New York, then back to Texas, and with our Texas-sized kitchen space I’ve tried to make Cacio e Pepe a few times, but last night I think I finally did it with a measurable level of success. Here’s what I did:
Charlie’s method of making Cacio e Pepe
You need this stuff:
- long pasta like spaghetti (I saw a Barilla factory from the train in Campania, so I use theirs because I think it’s authentically produced in a factory near Bari)
- Pecorino Romano cheese at least two cups worth, grated finely
- At least a few teaspoons of coarsely ground black peppercorns (I use a mortar and pestle as opposed to a pepper grinder)
- Good olive oil
Here’s how you do it:
Get a pot of heavily salted water boiling and cook your noodles until nearly al dente. If the package says 7 minutes, do 6. Before you drain them, pull off a couple of cups of the starchy pasta water, you need this for the sauce.
Heat a cast iron skillet over medium heat and add a generous amount of olive oil. Once the oil is nice and hot, add your black pepper. It’s going to give off this crazy floral scent that only smells faintly of black pepper but mostly of delicous. Once the pepper is toasted a bit, ladle in about a cup of the pasta water, and put the pasta back in.
Start adding your cheese. Turn that pasta inside and out and stir vigorously, add more cheese, keep turning. You’re looking for an evenly textured pasta sauce made of the cheese and pasta water. If it clumps keep stirring. I use a pasta rake and a spatula. This is going to take a few minutes so keep working at it until it’s even. If it gets too dry, add more of the starchy water. When the sauce is smooth, dish it up and enjoy.
It’s a super simple pasta dish to make, it just requires a bit of work to make it happen. I know that when I took my first bite of my Cacio e Pepe last night that I could picture myself in that tiny little restaurant with a glass of wine and my beautiful bride sitting across from me thinking that we should go toss a Euro in the Trevi Fountain so that we would one day go back to Rome.