Recipe: Roscioli Cacio e Pepe

With a baking and restaurant history going back generations, Roscioli is a Roman institution, which now extends to New York City's Greenwich Village. They offer "Sunday Morning" viewers their recipe for a classic Italian dish: Cacio e Pepe.

The trick to this "cheese and pepper" pasta dish, says Roscioli head chef Gabriele Giura, is to blend the ingredients into a creamy consistency without adding heavy cream. "The day I'm gonna add the heavy cream, I'm gonna look for another job," he said. 

Roscioli Cacio e Pepe

Ingredients :

120g tonnarelli
70 g pecorino
30 g parmigiano
Pepper to taste

Instructions:

Combine the parmesan, pecorino with a pinch of pepper in a container and blend with a mixer, adding a little cooking water until you obtain a smooth, dense cream and leave to cool.

Drain the tonnarelli after about 4 minutes of cooking in a cold pan where we have already placed our cream. Start mixing the pasta with the cream until you create the right emulsion, adding a little more cooking water if the pasta is too dry.

Serve and finish by adding a pinch of pepper and freshly grated pecorino.

       
For more info:

• Roscioli, Rome
• Roscioli, New York City

Check out the "Sunday Morning" 2024 "Food Issue" recipe index

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