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“Cacio e Pepe” is undoubtedly the most minimalist among Roman pasta.
It´s secret lies in its wonderful creaminess, which is achieved by the perfect balance between its four main ingredients: pasta, water, Pecorino Romano and black pepper. (Because of the saltiness of the Pecorino, no additional salt is needed)
(A similarly simplistic, yet very different flavor and texture are present in “Spaghetti Aglio e Olio”, which, in its most basic form, contains only spaghetti, water, olive oil, garlic, and grated hard cheese. This is usually enriched with pepperoncini and/or arugula).
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When preparing Cacio e Peppe, there are a few RULES one MUST follow to achieve the creamy texture for which Cacio e Peppe is priced, otherwise there will be just “Pasta with Cheese and Pepper”, which is not too bad either, but comes in no way close to the magic of Cacio e Peppe.
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First, – grate the cheese as fine as possible.
Second, – take the pasta straight from the water to the pan with the cheese and pepper.
Third, – quickly and thoroughly lift the pasta with two forks or a tongue from the bottom of the plate to blend and achieve a creamy sauce when the moisture and starch of the pasta and the cheese combine to form a heavenly, creamy, delicious “sauce”.
Fourth, – use warm plates to mix and serve the pasta at once.
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And there you have it !   One of Rome’s and  Italy´s most iconic, simple, delicious and wonderful dishes ! 🙂
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Bon Appétit !   Life is Good !
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Click here for Recipe of  Spaghetti Aglio e Olio  on  ChefsOpinion
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Click here for more  Pasta  on  ChefsOpinion
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