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(1 votes, average: 5.00 out of 5)
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Cacio e Pepe or cheese and pepper only requires a few simple ingredients to make but holds more comfort and flavourthan the most complex of meals.
It’s the kind of recipe that we adore: simple, delicious, hearty and not afraid of the best things in life, mainly butter and cheese.
In 2016 it became one of the most Instagrammed meals of the whole year – if that convinces you of how good it is – and put Trullo and its sister restaurant Padellaon the London food map.
Head Chef Tim Siadatan says in the book: “Cacio e pepe (cheese and pepper) is a classic dish from Rome and is one of our most popular dishes when it goes on the menu.
“Romans use pecorino but we prefer high-quality, aged parmesan because it gives the dish more depth of flavour. But if you want to keep it traditional, swap the cheese in the ingredients list below.”
Swap or no swap, it’s hard to go wrong with this one. Enjoy!
Trullo’s Pici Cacio e PepeRecipe
-
(1 votes, average: 5.00 out of 5)
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Preparation Time10 MINUTES
Cooking Time25 MINUTES
Resting Time0 MINUTES
Serves4
LevelEasy
ingredients
1 batch of pici dough
160g unsalted butter
100g parmesan, finely grated
4 tablespoons freshly ground black pepper
1 teaspoon lemon juice
1.
In a large saucepan, bring water up to the boil and season with salt to resemble mild sea water. Drop the pici in water and cook for 5–6 minutes.
2.
Meanwhile, add the butter, black pepper and a splash of pici water to a saucepan on a medium heat and then turn down to a low heat until they emulsify (melt into each other).
3.
When the pici is cooked, remove it from the water and add to the saucepan with the butter and pepper. Keep the pasta water.
4.
Add the parmesan – but do not stir. Leave the parmesan to sit and melt from the residual heat of the pan – this prevents it from becoming chewy little cheesy balls. Once the parmesan has melted, stir the pici and sauce together to incorporate. Season with salt and serve immediately.
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Preparation Time10 MINUTES
Cooking Time25 MINUTES
Resting Time0 MINUTES
Serves4
LevelEasy
ingredients
1 batch of pici dough
160g unsalted butter
100g parmesan, finely grated
4 tablespoons freshly ground black pepper
1 teaspoon lemon juice
1.
In a large saucepan, bring water up to the boil and season with salt to resemble mild sea water. Drop the pici in water and cook for 5–6 minutes.
2.
Meanwhile, add the butter, black pepper and a splash of pici water to a saucepan on a medium heat and then turn down to a low heat until they emulsify (melt into each other).
3.
When the pici is cooked, remove it from the water and add to the saucepan with the butter and pepper. Keep the pasta water.
4.
Add the parmesan – but do not stir. Leave the parmesan to sit and melt from the residual heat of the pan – this prevents it from becoming chewy little cheesy balls. Once the parmesan has melted, stir the pici and sauce together to incorporate. Season with salt and serve immediately.
SHOW MORE
SHOW LESS
Cacio e Pepe or cheese and pepper only requires a few simple ingredients to make but holds more comfort and flavourthan the most complex of meals.
It’s the kind of recipe that we adore: simple, delicious, hearty and not afraid of the best things in life, mainly butter and cheese.
In 2016 it became one of the most Instagrammed meals of the whole year – if that convinces you of how good it is – and put Trullo and its sister restaurant Padellaon the London food map.
Head Chef Tim Siadatan says in the book: “Cacio e pepe (cheese and pepper) is a classic dish from Rome and is one of our most popular dishes when it goes on the menu.
“Romans use pecorino but we prefer high-quality, aged parmesan because it gives the dish more depth of flavour. But if you want to keep it traditional, swap the cheese in the ingredients list below.”
Swap or no swap, it’s hard to go wrong with this one. Enjoy!
Trullo’s Pici Cacio e PepeRecipe
1.
In a large saucepan, bring water up to the boil and season with salt to resemble mild sea water. Drop the pici in water and cook for 5–6 minutes.
2.
Meanwhile, add the butter, black pepper and a splash of pici water to a saucepan on a medium heat and then turn down to a low heat until they emulsify (melt into each other).
3.
When the pici is cooked, remove it from the water and add to the saucepan with the butter and pepper. Keep the pasta water.
4.
Add the parmesan – but do not stir. Leave the parmesan to sit and melt from the residual heat of the pan – this prevents it from becoming chewy little cheesy balls. Once the parmesan has melted, stir the pici and sauce together to incorporate. Season with salt and serve immediately.
SHOW MORE
SHOW LESS
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WRITTEN BY: Maria Bell
Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...
You decide
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WRITTEN BY: Maria Bell
Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...
You decide
Loading ...
WRITTEN BY: Maria Bell
Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...
You decide
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