Cacio and Pepe Festival in Rome – What to do in Italy October 2018
Cacio and Pepe Festival in Rome
October 2018 |
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History of spaghetti with cheese and pepper
Cacio e pepe is a simple, typically Roman recipe of peasant origins, considered by the Lazio region to be a real pride. The ingredients are few and simple and should be served strictly hot, but it is a recipe that tragically leads to mistakes. Although spaghetti al cacio may seem simple to prepare, it is essential to use excellent quality ingredients for a successful dish, to grind pepper on the spot and to mix the ingredients with care and attention.
Spaghetti cacio and pepe recipe
1) Boil 400gr of spaghetti in abundant salted water. Meanwhile, soften with 3-4 tablespoons of the cooking water of the pasta 200gr of pecorino cheese not too seasoned and grated. When you drain the pasta, keep aside a few tablespoons of cooking water.
2) Pour into a pan large enough to comfortably contain the dough 3 tablespoons of olive oil and a generous amount of pepper; drain the spaghetti al dente and turn them into the pan.
3) Last the recipe of spaghetti with cheese and pepper by adding the previously softened cheese and ending the cooking by stirring the ingredients for a couple of minutes on medium heat. Add more pepper in large quantities and subdivide your spaghetti with cheese and pepper in the dishes, adding a few teaspoons of cooking water before serving in case the pasta is too dry.
Cacio e Pepe Festival in Rome