Radically Retired

Tag: Pasta

  • Friday Freestyling … When Not In Rome

    Friday Freestyling … When Not In Rome

    Last winter in Texas, with the helpful guidance of a friend in our park, I made my first attempt at Cacio e Peppe. Cacio translates to cheese and Peppe to pepper. Those are the ingredients in this spaghetti dish that’s apparently a favourite in Rome.

    With only three ingredients, you’d think the dish would be easy. It’s far from that.

    Pecorino Romano Cheese and Black Peppercorns are the two ingredients
    The peppercorns are ground small with a mortar and pestle, and the cheese is grated to a fine consistency
    While the pasta is cooking for half the normal time, the peppercorns are heated in a heavy skillet
    Pasta water is added to the peppercorns in the pan and then the pasta to continue cooking
    Meanwhile, hot pasta water is added to the cheese and stirred with a fork until it’s a smooth paste

    The cheese paste is then added to the pasta in the pan and stirred with tongs to coat – then served immediately (feature photo)

    The reward for the required attention to detail is a pasta dish with a creamy, peppery cheese sauce.

    My second attempt turned out even better than the first and hubs claims it as his favourite pasta dish.