Meaning local ingredients.Īnd so Parmigiano-Reggiano or Grana Padana are not 'local' to Rome, they are of the Emilia-Romagna. Most dishes/recipes have Regional or Provincial or local Village origins. I'm a Cheesemonger and spent months in Italy. In the local Bravo it was a combination of Grana Padana and butter. In one of my favorite Trattoria's in Trastevere, Rome, they used Provolone. To be clear there are many variations to the 'Cacio e Pepe' theme. I have made the recipe several times now and it is the only recipe I use. So happy that I can so easily recreate it in the Rocky Mountains! Mmmmmmmm Just as delish as when I lived in NYC and ordered Cacio e Pepe when I lunched at Sant Ambroeus in the West Village. I’ll definitely will be making this again. I did make the mistake of putting the two cheeses together, but it still came out fine. I’ve wanted to do a cacio è pepe for while, so I finally worked up the courage to make it. I needed a quick and tasty dinner for my meatless Monday.
I made cacio e pepe for the first time using this recipe and it turned out amazing! I have ordered cacio e pepe many times at italian restaraunts including in Rome, and I think this recipe tastes very similar! I followed the instructions to a T and I thought the pasta was delicious! Not too creamy, but had so much flavor! The recipe made enough for 3 servings and we served it with a kale caesar salad.
