Cacio e pepe, an ancient pasta dish Romans cooked as early as the 1200s, is experiencing a renaissance in 2016. The flavorful food is being served, albeit with some twists, at various New York restaurants like Del Posto, Otto, Maialino and Quality Eats, according to Grubstreet.
The ancient Romans loved cooking this dish because pecorino Romano doesn't easily spoil during long travels and the pepper provided comfort during cold weather, according to Eating Italy Food Tours.
Cacio e pepe literally translates to "cheese and pepper" and the dish makes use of three ingredients - pecorino Romano cheese, black pepper and pasta. However, if prepared right and when used with the best ingredients, it can be a deep, rich and satisfying meal.
Cacio e pepe is traditionally cooked and served in a cheese wheel, as celebrity Chrissy Teigen shares on her Instagram.
A photo posted by chrissy teigen (@chrissyteigen) on Dec 19, 2015 at 4:20pm PST
However, you can prepare the pasta in the comfort of your own kitchen, with this simple recipe from The New York Times:
Ingredients:
1 and 1/2 cups finely grated pecorino Romano, add more for dusting later
1 cup finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, add more for capping dish off later
3/4 pound of pasta like tonnarelli, linguine or spaghetti
Olive oil
Directions:
Boil water with salt. While waiting, combine the cheese and pepper in a bowl. Add water to create a paste-like texture. Spread evenly in the bowl.
Cook pasta as usual in the salted, boiling water, then just before it is cooked through, transfer to the cheese bowl using tongs. Don't throw away the water just yet. Stir the pasta vigorously in the cheese bowl, then add a teaspoon of olive oil and the pasta cooking water until the cheese thins into a creamy sauce.
Dust with more cheese and pepper and serve warm.
