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Cacio e Pepe

Cacio e Pepe– A traditional Roman pasta dish.

For the sauce:

  • 6 1/2 cups (800 grams) grated Pecorino Romano cheese
  • 4 cups (1 liter) heavy cream
  • 2 Tbsp. chicken stock or regular water

Directions:

  1. Let sauce cook with steam for half hour.
  2. Take off burner and mix with a blender (or handheld mixer).
  3. Refrigerate over night.
  4. Next Day Boil Pasta to your desired consistency or as we prefer “Al Dente” (we use fusilli)
  5. Remove “Cacio” sauce from refrigerator and bring to a slight boil
  6. Combine pasta and “Cacio” sauce with crushed black and white pepper
  7. This pasta is also very good with peas, Portobello mushrooms, broccoli or asparagus.

Hope can join us for a tableside presentation or enjoy at home!

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