Comments on: Cacio e Pepe

By: Joanna Cismaru

Joanna Cismaru — Mon, 26 Oct 2020 15:18:16 +0000

In reply to we koenig. My pleasure! :)

By: we koenig

we koenig — Mon, 26 Oct 2020 12:15:10 +0000

As a child (i am 75) we had this dish every good Friday..(Sometimes Mom would also add an egg at the end and bake it for a short time) for the children to get more nutrition. Bur I definitely remember the black pepper…
Recipe brought back memories…thank you.

By: Joanna Cismaru

Joanna Cismaru — Mon, 26 Oct 2020 01:48:24 +0000

In reply to Jennifer. Aw, you're so welcome. :)

By: Jennifer

Jennifer — Mon, 26 Oct 2020 01:43:44 +0000

Yummy, Jo!
I made this as a side dish with your lemon garlic drumsticks (used chicken thighs instead tonight) and it was perfect! Had lots of “yums” and “this is a delicious dinner” comments… 🙂 Thank you Jo. You are my favorite cooking blogger, ever. Thanks for sharing your brilliance with us!!! <3

By: CATHIE BILARDELLO

CATHIE BILARDELLO — Wed, 19 Aug 2020 13:45:22 +0000

SO SIMPLE AND YET SO DELICIOUS

By: Gregorio

Gregorio — Thu, 06 Aug 2020 12:43:01 +0000

In reply to Claudio.

Bravo Claudio!

By: Claudio

Claudio — Wed, 25 Mar 2020 09:48:31 +0000

Hi, I am Italian, and I live in Rome. This recipe is indeed a traditional recipe of Rome and central Italy. The traditional recipe is even simpler. The ingredients are only Pecorino cheese (do not use Parmigiano/Parmisan(*) or Grana) and pepper. Butter or oil are used by some restaurants but are not in the traditional recipe and more skilled cookers avoid them: in Milan probably people add butter but it is not a recipe from Milan. You are 100% right that the pasta water is the secret ingredient!
In Rome the way to do it is: 1) cook the pasta; 2) when pasta is almost done (“al dente”) drain the pasta and keep a bowl of pasta water 3) add a lot of freshly grated pecorino (about 50g each 100g of pasta, you can use more), the pasta water and stir until it is creamy. Add a lot of freshly ground pepper while stirring.
Try this way. For the leftover, usually there are not any leftovers, but in case the day after you can add whisked eggs and cook it in a pan, it is the so called “frittata di pasta”.
Good luck.

(*)About the English translation of Parmigiano, I was reading Robert Louis Stevenson’s Treasure Island in English, and in the XIX century he called it Parmigiano, not Parmisan. Just curious when the name was tranlsated.

By: Joanna Cismaru

Joanna Cismaru — Mon, 19 Aug 2019 20:13:51 +0000

In reply to Judi Marquard. It should be fine.