Recipe: Roscioli Cacio e Pepe
With a baking and restaurant history going back generations, Roscioli is a Roman institution, which now extends to New York City's Greenwich Village. They offer "Sunday Morning" viewers their recipe for a classic Italian dish: Cacio e Pepe.
The trick to this "cheese and pepper" pasta dish, says Roscioli head chef Gabriele Giura, is to blend the ingredients into a creamy consistency without adding heavy cream. "The day I'm gonna add the heavy cream, I'm gonna look for another job," he said.
Roscioli Cacio e Pepe
Ingredients :
120g tonnarelli
70 g pecorino
30 g parmigiano
Pepper to taste
Instructions:
Combine the parmesan, pecorino with a pinch of pepper in a container and blend with a mixer, adding a little cooking water until you obtain a smooth, dense cream and leave to cool.
Drain the tonnarelli after about 4 minutes of cooking in a cold pan where we have already placed our cream. Start mixing the pasta with the cream until you create the right emulsion, adding a little more cooking water if the pasta is too dry.
Serve and finish by adding a pinch of pepper and freshly grated pecorino.
For more info:
Check out the "Sunday Morning" 2024 "Food Issue" recipe index
