How canestrato cheese is served at Zero Sei restaurant in malta
Canestrato cheese
November 15, 2017
How coratella alla romana is cooked at Zero Sei, roman trattoria in Valletta
Coratella alla romana
November 16, 2017
How cacio e pepe is cooked at Zero Sei restaurant in Malta

Image related to the recipe of cacio e pepe made at Zero Sei, the most homey restaurant in Valletta

Cacio e pepe is another symbol of Rome, a food that you have to eat when you enter a Roman tavern.

The history of cacio e pepe has ancient and poor roots, so far in time that nobody knows exactly when it was born and where.

 

History

 

It seems that cacio e pepe is born on the pastures, when the shepherds of the Roman countryside left for transhumance and carried with them only some long-lasting food.

Usually in their puddles there were dried tomatoes, dried guanciale, some slice of cheese, pepper and dried spaghetti; all highly calorie foods able to give the right sustenance during the trip.

Pasta cacio e pepe, from poor food typical of shepherds, quickly became a popular course in all the Roman trattoria, where once it was served dry, so that customers would have asked more wine.

 

The recipe

 

Here is the original recipe for cacio e pepe; keep in mind that, at least in the real recipe, no cream, butter or oil is used. The secret of this pasta, in fact, is not in the ingredients – just too simple at first impact – but in the skill of those who prepare it: the chef must be able to keep the whole thing so good that the result is creamy.

The doses of this recipe are for 4 persons.

Ingredients

  • 400 gr of spaghetti
  • 100 gr of pecorino romano
  • black pepper
  • salt

Recipe preparation

  • Cook the spaghetti in boiling and salty water.
  • In a bowl, put the pecorino romano and ground pepper.
  • When the spaghetti are al dente, drain them with a perforated ladle and put them immediately in the bowl so that it does not lose all the cooking water.
  • Add a ladle of cooking water to the bowl.
  • Mix quickly, dissolving the cheese with the water.
  • Serve with a sprinkling of pepper on the top.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close