Among the Roman-inspired items on the menu at Settimo in the Sofitel Rome Villa Borghese, is Cacio e Pepe, a traditional dish composed of a thick pasta with rich, creamy sauce. This recipe is from Chef Giuseppe D’Alessio.
Ingredients
- Tonnarelli or Spaghetti 4 oz
- Olive Oil 1 Tbs
- 18-Month Aged Pecorino Cheese 5½ oz, grated
- 30-Month Aged Parmesan Cheese grated, 3 1/2 Tbs
- 24-Month Aged Pecorino Cheese grated, 3 1/2 Tbs
- Freshly Ground Black Pepper to taste
Cook It
- Bring water to a boil in a pot. Season with salt. Cook the pasta until al dente.
- Meanwhile, combine the grated 18-month Pecorino cheese, the Parmesan cheese, the olive oil and half a cup of the pasta cooking water in a heavy skillet over medium heat, creating a cream. Grind black pepper to taste.
- Once the pasta is fully cooked, drain it in a strainer and add it to the skillet. Mix the pasta with the cream sauce. Add more olive oil if needed to achieve a lighter consistency. Season with black pepper.
- Finally, finish the dish with the 24-month aged Pecorino.
