It is a hard, salty cheese, often used for grating. Made with sheep’s milk, the name “pecorino” simply means “ovine” or “of sheep” in Italian. Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy’s oldest cheeses.
Pasta Cacio & Pepe
Cacio e pepe pasta is a great classic of Rome cuisine. It is a first course with long pasta, usually spaghetti, but there are those who prefer the variant with short pasta or even gnocchi. Pungent aromas are typical of the two main ingredients of the original recipe: Pecorino Romano and black pepper.
There are some basic steps to make a good cacio e pepe:
– Choose quality Pecorino Romano and peppercorns,
– Create the right mix of cheese and peppercorns in the colander,
– Measure out the ladles of pasta cooking water to form the typical crust of cacio e pepe.
Ingredients for 4 people:
– Spaghetti 450g
– Pecorino cheese 150g
– Pepper to taste
– Boil a saucepan full of water, then add salt and cook the pasta according to the times indicated on the package. In a sauté pan, put the grated cheese and pepper.
– A couple of minutes before the pasta is cooked, transfer it, with the help of a spaghetti scoop, to the pasta sauté pan which shouldn't be put on any flame. Add 3 ladles of cooking water and always keep away from the heat.
– As soon as the cheese has melted and will have formed a creamy sauce which will have blended with the spaghetti, we can prepare to serve.
– With the help of a ladle and kitchen tongs, roll up the spaghetti and place it in the centre of the plate, garnish with a sprinkling of cheese and freshly ground pepper.
Sheep Milk, Salt, Lamb Rennet