Comments on: Cacio e Pepe: A Spicy, Creamy, Simple, Cheap and Satisfying Roman Meal

By: The familiar wunderlust. « zee.

The familiar wunderlust. « zee. — Mon, 08 Feb 2010 04:47:03 +0000

[...] This Monday, I’m dreaming of Italian holidays in the tail-end of summer — little trattorias, polka-dot silk scarves, Vespas, and warm pasta. [...]

By: admin

admin — Sat, 12 Dec 2009 16:52:54 +0000

we love niggles (never heard of that… lol) but only for the sake of authenticity! that’s what this blog tries to be all about. thank you so much for your input and comment!

By: ML

ML — Sat, 12 Dec 2009 01:28:24 +0000

Niggles for the sake of authenticity:
Traditionally speaking, mixing parmigiano and pecorino is an oddity born of contemporary cuisine. Cacio e pepe refers specifically to pecorino romano. The word itself, cacio, is unheard of in the North, for instance in Parma, where parmigiano comes from. Additionally, food originating from the center and south typically uses olive oil, not butter. Cow related products are home to the plains of Emilia Romagna, and up north into the mountains.

Thus cacio e pepe needs to be romano, pepper, olive oil. As you say, one using parmigiano should call it “spaghetti al parmigiano e pecorino.”

Last niggle, the “contorno” is not the dessert course (dessert is the “dolce”). The contorno usually consists of vegetables, salads, or cheeses; and it follows the secondo (meat) as a palate cleanser.

By: Quinto Quarto Review - Restaurant Reviews For Manhattan

Quinto Quarto Review - Restaurant Reviews For Manhattan — Mon, 15 Jun 2009 14:12:32 +0000

[...] that offers above-average pastas with hearty portions. My dining companion ordered the tonarelli cacio e pepe. Here too, the Quinto Quarto came through with this classic Roman [...]

By: cacio e pepe (and more) « thoughts..r.un..n.in..g

cacio e pepe (and more) « thoughts..r.un..n.in..g — Mon, 13 Apr 2009 08:55:26 +0000

[...] with the pepper first instead of just grinding the pepper over the pasta. This one I found posted a version that is much creamier than mine. Her picture of the dish definitely looks much more enticing than [...]

By: Gnocchi alla Romana (Roman Gnocchi) - Those Romans Do It Again | We Are Never Full

Fri, 05 Sep 2008 14:46:48 +0000

[...] out some other Roman-cuisine themed posts you might enjoy: Cacio e Pepe (recipe) Perciatelli (Bucatini) al Amatriciana Cacio e Pepe, NYC (restaurant review) Remembering [...]

By: Figs, Glorious Figs | We Are Never Full

Figs, Glorious Figs | We Are Never Full — Thu, 07 Aug 2008 05:11:15 +0000

[...] CACIO E PEPE: SPAGHETTI WITH PECORINO AND BLACK PEPPER ROMAN-STYLE [...]

By: Miss Expatria

Miss Expatria — Tue, 22 Jul 2008 18:01:41 +0000

I’m making this tonight. It’s my chicken soup for the Italian soul. It cures whatever ails you. It’s the best food on earth.

I agree about the pepper, but I’m a pecorino romano purist. It has to be pecorino romano! Come on! My Roman Gay Mafia is gonna come after you and slap you with gloves!

Don’t you HATE when places make it with CREAM? It drives me bananas. A place here in Montpellier makes it like alfredo, and at the end cracks a raw egg on top. It’s disgusting.

By: Katie

Katie — Fri, 18 Jul 2008 22:28:17 +0000

I totally agree about the spices. I love cheeses and go to the Hill in St. Louis often to get fresh cheeses. I love to make this pasta dish – thanks for sharing. It looks amazing.

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Sat, 31 May 2008 20:12:14 +0000

Oh, we’re all about black pepper! That’s from living through our mother’s black pepper regime about 10 years ago. Black pepper is the COOLEST! Ha.

Hmm, I admit I don’t really know the difference in taste between Parmiggiano-Reggiano and Pecorino. Should do a side-by-side tasting.

But hey, you guys didn’t make the pasta yourself?!