Cacio E Pepe: Rome's Iconic Pasta Dish

Made with just 3 ingredients in under 30 minutes. We love this dish because it shines a spotlight on the quality of the ingredients used and skill, patience, and. sensibilities of the chef preparing it. The Pepper: Fresh Premium Black Peppercorn from Wayanad Given the fact that it's one of only three ingredients powering this dish, I strongly suggest using a premium black peppercorn for this recipe. After preparing this dish dozens of times over the years and sampling many variation, I've found the best black pepper to use is Wayanadan or Tellicherry Peppercorns from the Kerala region of India like the ultra fresh, farm-direct Organic Wayanadan Black Pepper from Vanille Vanille - a gourmet online spice store that has set up shop in the UK. The Method: Much like risotto, perfecting cacio e pepe takes time and some practice. Temperature is crucial: not only must the cheese be at room temperature, but the cooking water used shouldn't be too hot, or it will cause the cheese to clump and coagulate. Allowing the cooked pasta to cool for a minute before adding them to to a cool pan with the sauce. To bring out maximum flavour, toast whole black peppercorns before crushing, which will accentuate its flavour beautifully. The proportions of cheese, water and pepper used can vary according to taste (some like it rich and peppery, while others prefer a lighter, and more delicately mild rendition). Fortunately, perfecting this dish to suit your palate is half the fun and it usually turns out tasting delicious regardless.

Good

% Daily Values based on a 2,000 calorie diet