Don't criticize the "Cacio e Pepe" in Rome. It's not a pasta dish, it's Rome! It was born, like all typical Roman recipes, as a 'poor' dish. The shepherds, in the transhumance, brought with them pepper (to stimulate the 'warmness') and dried spaghetti made with water and flour, for the contribution of calories to survive in the countryside. Not easy to cook...but few rules to follow. Chef Fratini tells us how.
Cacio e Pepe (for 2 people)
- 150 gr of pecorino cheese (5 oz)
- 30 gr of parmesan (1 oz)
- 5-8 gr of black pepper (a pinch)
- 180 gr of pasta - Spaghetti alla chitarra (6 oz)