![]() ![]() ![]() ![]() It's important to finish the last little bit of cooking the pasta in the sauce in order for the pasta to 'drink up the sauce' as it continues to rehydrate during the last stages of cooking. The pasta is transferred to a pan and tossed with a blend of pasta water (this is key), fresh grated Pecorino Romano, and toasted (important) fresh cracked black pepper while it finishes cooking. The pasta is cooked in rapidly boiling salted water until about 90% cooked through. We make fresh extruded pasta (spaghetti) using semolina, eggs, and water. Historically, it was pervasive throughout the Roman countryside, and eventually, it spread to the rest of the country because of how readily available the components were to the local peasants and shepherds (sheep's milk cheese, pepper, pasta). "Cacio e pepe (literally translates to 'cheese and pepper"' is one of the classic Roman osteria pastas. Photo and Styling by Julia Gartland Cacio e Pepe ![]()
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