Hotel Amigo’s Secret Tips for Making the Perfect Cacio e Pepe
Associated with the cuisine of Rome, Cacio e Pepe is a popular dish for ‘Uno Due Tre’, our business lunch menu at Ristorante BoCConi. Here, our head chef reveals his expert tips for creating the perfect combination of pasta, cheese and black pepper.
Choice of Pasta
Opt for high-quality pasta such as spaghetti, fettuccine, or tonnarelli. While traditional recipes favour long, thick pasta like tonnarelli or bucatini, feel free to choose your favourite variety.
Pecorino Romano Cheese
Authentic Cacio e Pepe relies on Pecorino Romano cheese, a sharp and salty sheep's milk cheese. Grate it fresh for the most vibrant flavour.
Freshly Cracked Black Pepper
Using freshly cracked black pepper is a must. Its coarse grind adds a unique texture and flavour that enhances the dish.
Mind the Salt
Exercise caution with salt since Pecorino Romano cheese is naturally salty. You may find that you need little to no additional salt.
Preserve the Pasta Water
Don't forget to save some of the pasta cooking water; it's a crucial ingredient for achieving a creamy sauce.
Cacio e Pepe is at its best when served immediately after cooking. The creamy sauce should embrace the pasta, and it should be piping hot. Timing is essential, so ensure your pasta is perfectly cooked (al dente) before introducing it to the sauce.
Gradually introduce the pasta water into the cheese and pepper mixture to achieve the desired creamy consistency.
Exercise patience when melting the cheese; using low to medium heat will prevent clumping.
Sample Cacio e Pepe, cooked by our expert chefs at Ristorante BoCConi, and email email@example.com or call +32 2 547 47 15 to reserve your table.