A typical Roman pasta dish: Spaghetti Cacio e Pepe

Commonly and simply called Cacio e Pepe, this is a pasta dish typical of the Roman cuisine. In this simple dish you can find the majesty of Rome but at the same time a city which doesn’t forget the simplicity of its districts. As its name suggests, the ingredients are very simple and include only black pepper, Roman pecorino cheese and pasta.  

Numerous are the versions, original or revisited, that you can find in the city but each of them have one thing in common: they are the best you can eat once in Rome. 

pasta cacio e pepe

pasta cacio e pepe

How to recreate the recipe at home? 

Follow this simple steps: 

Ingredients: 

  • 320g spaghetti  
  • Q.s. black pepper in grains 
  • 200gr Roman pecorino cheese (to grate) 
  • Q.s. salt 

Procedure: 

  1. First of all, grate the pecorino cheese and then boil water in a saucepan and finally add salt to it as much as you want. Now you can cook the spaghetti.  
  2. In the meantime, put the black pepper on a cutting board and squach them with a pestle or a grinder. In this way, the pepper emanate more its aroma.  
  3. Pour half of the black pepper into a nonstick and wide pan, toast them at low heat while kniding them, then blend with some of the cooking water used for the pasta.  

    A typical Roman pasta dish

    A typical Roman pasta dish

  4. Drip the spaghetti (keep aside the cooking water used), pour them into the pan and continue the cooking with the seasoning.  
  5. Move them continuously with pliers and add some water if needed to proceed with the cooking of the pasta.  
  6. While the pasta is finishing its cooking, pour half of the pecorino cheese in a bowl and add a wooden spoon of cooking water to the bowl. 
  7. Knid energetically with a whip. Add the remaining cheese, keeping a little part for the final seasoning. 
  8. If needed add some water in order to obtain a cream with the right consistency and without clumps. 
  9. Turn off the flame of the pan with pasta and pour the cheese cream while kniding continuously the spaghetti. Pour also the remaining cheese.  
  10. Now serve the spaghetti cacio e pepe and savour it with all its cream. 

Suggestion: it is suggested to consume the dish immediately and avoid any type of conservation. 

Cacio e Pepe

Cacio e Pepe

If you are pasta lover, you can’t miss to taste it at least once. This is the perfect occasion for you: join the Afternoon Food Tour with Beer Tasting in Rome 

A real example of the classic Italian pastries: Cannoncini

To not confuse with the Sicilian Cannolo, the Cannoncini are a real example of the classic Italian pastries in the world. They consist of tube-shaped shells of puff pastry filled with a sweet and creamy filling.

The cannoncini, called also as Cannoli Piemontesi are generally decorated with biscuit grains or with Nocciola Piemonte, a variety of nuts typical from this region of Italy.

The preparation of these pastries is very simple and few steps you obtain little delicious pastries to share with your lovers.

Cannoncini

Cannoncini

Here below how to create your homemade cannoncini: 

Ingredients for 13 cannoncini:

  • 230gr ready puff pastry
  • 1 egg
  • Sugar q.s.

Ingredients for the filling:

  • 250ml milk
  • 3 egg yolks
  • 25gr fine-ground flour
  • ½ vanilla pod
  • 75gr sugar

To garnish:

  • Nuts grain q.s.

Preparation of the wafers:

How to shape

How to shape

Take the roll of puff pastry and cut some strips (about 2,5-3cm wide and 30cm long) using a cooking wheel. Scramble the egg and use it to paint the puff pastry in all of its length without covering the edges. Use a stamp for cannoli to obtain the shape desired and paint the surface with the egg. Sprinkle the sugar on the cannoncini and lay them on a grill laid on the oven baking-pan. Bake the cannoncini for about 18-20 minutes at 200°. When ready let them completely cool down.

Preparation of the filling:

Heat up the milk and vanilla in a saucepan, in a bowl knid egg yolks and sugar and then add flour. With pliers take the vanilla from the milk and pour the liquid into the mixture and knid all together. Put the mixture on the flame and knid it until the cream will thicken. Transfer the cream in a bowl and let it cool down.

To finish:

Once the cream is cold, fill the cannoncini with the cream using a pastry cook pocket. Complete the dessert with the nuts and serve them.

Different toppings - Sicilian Cannoli

Different toppings – Sicilian Cannoli

Suggestion: fill the cannoncini only before serving them in order to not lose their characteristic crunchiness and it is not suggested to freeze them.

Nowadays the cannoncini might not be known as the Sicilian cannoli but that every food lover should taste them once in Italy.

Where can you taste them? Come to Milan and join our incredible Food Tour!