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This sauce was inspired by the traditional recipe of Roman shepherds who seasoned pasta with cheese (pecorino) and pepper. During transhumance, shepherds brought spaghetti, cheese and pepper with them because black pepper stimulates heat receptors and helps shepherds protect themselves from the cold. The aged pecorino (cacio) was preserved for a long time and the pasta guaranteed the right amount of carbohydrates and calories.
Perfect with spaghetti, the Cacio and Pepper cream is ready to be poured directly on freshly drained pasta. It is recommended to mix well before use. For an even creamier consistency, heat the cream over low heat and stir in the pasta cooking water. Try it also on croutons.
Perfect with spaghetti, the Cacio and Pepper cream is ready to be poured directly on freshly drained pasta. It is recommended to mix well before use. For an even creamier consistency, heat the cream over low heat and stir in the pasta cooking water. Try it also on croutons.
Ingredients
• 200 g of pasta (or high in protein pasta)
• 2 L of water
• coarse salt to taste
• Cacio cheese and black pepper cream
• 200 g of pasta (or high in protein pasta)
• 2 L of water
• coarse salt to taste
• Cacio cheese and black pepper cream
Guidelines
Choose your favorite pasta, such as wholemeal pasta, rich in fiber, or re-milled durum wheat pasta, preferably bronze-drawn or high in protein pasta. Prepare a large saucepan and pour the water into it, taking into account that the optimal ratio between the quantities of water and pasta must be 10: 1, so a liter of water must be added for every pound of pasta. It is advisable to fill the pot up to 2/3 of its capacity. When the water boils, add the coarse salt (the optimal amount in this case is 7 g of salt per 100 g of pasta). Dip the pasta and mix well during cooking, so as to prevent the pasta from sticking to the pot. Once the pasta is ready, it is preferable to stop cooking by pouring a ladle of cold water into the pot and then drain. Then pour the chosen sauce into a pan to cook the pasta for a couple of minutes with the sauce, in order to mix the two ingredients well. If you prefer a protein-rich vegetable protein sauce or cheese cream, dilute the seasoning with a tablespoon of the pasta cooking water before stir-frying. Before serving it is possible to add a little cheese, with the heat off until after having left the pasta and sauce to mix.
Choose your favorite pasta, such as wholemeal pasta, rich in fiber, or re-milled durum wheat pasta, preferably bronze-drawn or high in protein pasta. Prepare a large saucepan and pour the water into it, taking into account that the optimal ratio between the quantities of water and pasta must be 10: 1, so a liter of water must be added for every pound of pasta. It is advisable to fill the pot up to 2/3 of its capacity. When the water boils, add the coarse salt (the optimal amount in this case is 7 g of salt per 100 g of pasta). Dip the pasta and mix well during cooking, so as to prevent the pasta from sticking to the pot. Once the pasta is ready, it is preferable to stop cooking by pouring a ladle of cold water into the pot and then drain. Then pour the chosen sauce into a pan to cook the pasta for a couple of minutes with the sauce, in order to mix the two ingredients well. If you prefer a protein-rich vegetable protein sauce or cheese cream, dilute the seasoning with a tablespoon of the pasta cooking water before stir-frying. Before serving it is possible to add a little cheese, with the heat off until after having left the pasta and sauce to mix.
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