Roman-style pasta with cheese and pepper

    Roman-style pasta with cheese and pepper 2018-05-08T18:01:13+02:00

    Project Description

    ARISTOCAMPO – THE BEST CACIO E PEPE IN TRASTEVERE

    The “cacio e pepe’ is a recipe proposed in every restaurant of Rome. Different version of this dish can be found, classic or innovative, a true testbed. Our trattoria in Trastevere, located in via della Lungaretta, it is cooked following a traditional preparation handed down from one generation to another. We put passion and mastery to serve this course to our guests.
    Our bucatini cacio e pepe are served hot directly on a pan. It is very important to eat it right after the cooking ends.

    restaurant roman cacioepepe trastevere pasta
    restaurant roman cacioepepe trastevere rome

    BUCATINI CACIO E PEPE: ARISTOCAMPO RECIPE

    PREPARATION

    Grate pecorino cheese, boil water in a pot, salt when boiling and put in the spaghetti. Place pepper on a cutting board, smash its grains and place them into a wide nonstick sauce-pan, browning at low heat. Mix from time to time and simmer until reduced with water used for cooking the pasta. Drain the spaghetti, cooked “al dente”, and place it in the sauce-pan with pepper. Continue the cooking and mix the pasta with kitchen pincers. Add a bit of water if needed to let the pasta “breath”. Meanwhile, put half of the grated pecorino cheese in a bowl, add a spoon of cooking water to it, mix. Add more water if needed. Mix the cream placing over the steam of the saucepan with hot water and once the cooking is over, turn off the fire and pour the pecorino cheese cream.

    RECOMMENDED MATCH

    In our restaurant in Trastevere, we recommend the match of the cacio e pepe with white wine such as Pecorino and Vermentino.