Cacio e Pepe
When one thinks of trattorias in Rome, these words immediately come to mind: pasta cacio e pepe. An iconic dish from Rome, it is renowned for the simplicity of the ingredients and intense flavour. Although it may seem somewhat complex, this dish is actually quite simple and relies on three key elements: perfect al dente pasta, a creamy sauce and the quality of the pecorino cheese with a generous sprinkle of black pepper. During our course, we'll offer you two versions of cacio e pepe: the first is traditional, while the second by Master Chef Cristina Bowerman features a creative twist. The lessons will teach you how to balance the ratio of cheese to pepper perfectly in order to achieve a smooth, velvety sauce. Cacio e pepe will delight your guests with its bold flavour and irresistible taste.
Follow the recipe to discover the secrets of this historic dish from Rome!
- Duration
- 40 minutes
- Difficulty
- 3
Ingredients
For the traditional recipe
- 320g spaghettoni (thick spaghetti)
- 150g grated Pecorino Romano cheese
- Black peppercorns
- Salt
For the "Pearl barley, Cacio cheese and Peppers from around the world"
- 280g pearl barley
- Chicken or vegetable broth to taste
- 30g flour
- 160ml full-fat milk
- 4 knobs of butter
- 160g Pecorino Sardo Juncu cheese
- 100g fermented lemon
- 1 fresh lemon
- 80g mixed peppers from around the world
- 200g black peppercorns, crushed and whole
Tools
For the traditional recipe:
- Chopping board
- Mortar
- Ladle
- Cooking spoon
- pan for cooking the pasta
- Kitchen tongs
- Pan
- Colander
For the pearl barley recipe:
- Risotto pan with spoon
- Stock pan
- Béchamel pan
- Fine mesh sieve,
- Hand or Jug blender
- Microplane grater
- Ladle
Start Cooking
Lesson 1
1. Traditional Version
Lesson 2
2. Orzotto, cacio e pepi from around the world
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