Description
Dish Description
Cacio e pepe (literally cheese and pepper) is one of the most iconic pasta dishes from Rome, the capital.
A perfect cacio e pepe is recognizable by its rich, creamy cheese gravy that melts in your mouth leaving you speechless for a while. Its flavour is round and strong, and its legendary savoury is well completed by the grains of black pepper that enhance its balance by adding some spice. Finally, we added a special twist to our Cacio e Pepe: a charming sprinkle of black truffle that makes it the ultimate gourmand’s obsession.
Despite its simple appearance, a proper cacio e pepe is well known to be an extra tough
recipe. Its difficulty lies in the choice of the best cheese’s quality and ageing, the cooking technique and the balance between the ingredients.
Although there are different school of thoughts regarding the cooking process, one thing’s damn sure: obtaining a cream with the perfect texture and flavour is an art jealously guarded by the Roman cuisine.
The history of cacio & pepe
The history of cacio e pepe brings us back in time. More precisely at the age of the transhumance, the long seasonal migrations of the shepherds who were used to travel around the Roman fields with their herds.
Before the winter they would head to the plains chasing warmth; before the summer they used to travel back towards the mountains, where thay could find cooler climates.
During those grueling travels, they needed to bring with them food easy to preserve for a long time. That’s how they started to bring pasta as carbohydrates with them, the local sheep cheese that we call now pecorino romano, and pepper, because of the warming property of the spice.
Across the centuries, cacio e pepe has become one of the culinary symbols of Rome, where grandmas and innkeepers refined their own versions of the recipe, guarding to death their secrets.
Meal Kit Details
Bucatini di Gragnano (500gr/1.1Lb): Durum wheat semolina, water. – Produced in Gragnano (NA) – Italy
Pecorino Romano cheese and Summer Truffle cream (90gr/3.17 0z): Milk, Pecorino Romano Cheese (sheep milk, salt, lamb rennet, lactic ferments) 17%, cream, butter, rice flour, summer truffle 2%, corn starch, salt, pepper, natural flavor. – Produced in Piobesi d’Alba (CN) – Italy
Pecorino Romano grated and lyophilized cheese (2 x 1.06 Oz): Produced in Fontanellato (PR) – Italy
Coarse Sea Salt (2 x 0.88 Oz): Mediterranean Sea Salt, harvested from clear waters of the Mediterranean Sea and dried by natural solar evaporation. Packed in Brooklyn, NY
Grounded Black Pepper (0.14 Oz) origin India. Tellicherry Peppercorns – Packed in Brooklyn, NY
FOOD ALLERGY WARNING: CONTAINS MILK, WHEAT.
4 Servings
Cooking Time: 20 minutes
The recipe’s secret
Pecorino Romano
Pecorino Romano is the worldwide famous sheep cheese commonly used in all the most
iconic dishes in Rome.
The history of this incredible meal kit’s ingredient goes back for thousand years, and its name comes from the fact that the cheese was the main nourishment for the Roman army. It’s mainly produced in Italy, today mostly in the island of Sardinia, and its taste is rather salty and strong.
Its flavors and texture vary accordingly to its ageing time. Therefore, a perfect cacio e pepe needs a pecorino romano whose specific ageing process and quality is a key secret of the Italian cuisine tradition.
Recommended for:
- Feasts with family
- A lunch with friends
- A greedy treat for yourself