Roscioli roman cacio e pepe recipe for 4 servings

Introduction

If you’ve ever been to Rome, you might have stumbled upon a famous place called Roscioli. It was there that I first tried their incredible Roman Cacio e Pepe recipe, a dish that’s both simple and mind-blowingly delicious.

In the heart of Rome’s charming streets, Roscioli serves a Cacio e Pepe that’s been wowing people for ages. Now, I want to show you how to make it at home.

In this article, we’ll break down the recipe for Roscioli’s Roman Cacio e Pepe. You won’t need fancy ingredients or a lot of time, but you’ll end up with a taste of authentic Rome right in your kitchen. So, let’s dive into the world of Roscioli’s Cacio e Pepe and bring a piece of Rome to your table.

While the precise formula for Roscioli’s Roman Cacio e Pepe remains veiled in mystery, the restaurant’s fame springs from its culinary prowess and dedication to sourcing the most exquisite ingredients. Nonetheless, I can offer you a glimpse into the traditional preparation of this iconic Roman pasta dish, a foundation upon which you can embark on your own culinary journey:

Equipment

To make Roscioli Roman Cacio e Pepe, you’ll need a few basic kitchen equipment and utensils:

1. Large Pot: You’ll need a large pot to boil the pasta. It should be big enough to comfortably cook the spaghetti.
2. Skillet: A large skillet or frying pan is essential for toasting the black pepper and making the sauce.
3. Measuring Cups and Spoons: These are helpful for accurately measuring the pasta water, olive oil, black pepper, and cheese.
4. Grater: To grate the Pecorino Romano cheese, you’ll need a cheese grater or microplane.
5. Serving Plates: You’ll need plates to serve the finished Cacio e Pepe.
6. Stove: You’ll need a stovetop to cook the pasta and prepare the sauce.

These are the essential kitchen tools and equipment you’ll need to make Roscioli Roman Cacio e Pepe. Make sure to have them ready before you start cooking.

Ingredients for Roscioli roman cacio e pepe recipe

To make the “Roscioli Roman Cacio e Pepe Recipe” for 4 servings:

• 700 grams (24 ounces) of spaghetti
• 3 cups freshly grated Pecorino Romano cheese
• 3 teaspoons freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• Salt (for pasta water)

Nutritional Profile

A rough estimate of the nutritional profile based on the above ingredients, but please note that these values can vary based on the specific brands and ingredients used. Here’s the approximate nutritional profile for one serving of Roscioli Roman Cacio e Pepe:

• Calories: Approximate 400-500 calories
• Protein: Approximate 15-20 grams
• Fat: Approximate 15-20 grams
• Fiber: Approximate 2-4 grams
• Sodium: Approximate 400-600 milligrams
• Sugar: Approximate 1-2 grams
• Carbohydrate: Approximate 50-60 grams
• Cholesterol: Approximate 30-40 milligrams
• Saturated Fat: Approximate 5-8 grams
• Unsaturated Fat: Approximate 10-12 grams
• Trans Fat: Negligible (if using quality ingredients)

Please keep in mind that these values are rough estimates and can vary based on factors such as ingredient brands and specific preparation methods.

Instructions For Roscioli roman cacio e pepe recipe

Follow these easy steps to prepare and enjoy Roscioli Roman Cacio e Pepe Recipe at home.

1. Boil the Spaghetti:

• Fill a large pot with water and add a good pinch of salt. Put it on the stove and turn on the heat. Wait until the water is bubbling like a hot tub.
• Add the spaghetti and cook them until they’re just right, like the way you like them. Check the package for the time or taste a strand. When they’re ready, save a cup of the pasta water and then let the spaghetti drain.

2. Make the Pepper Oil:

• While the spaghetti is cooking, you’ll make the tasty pepper sauce. Take a big frying pan and put it on the stove, too.
• Pour in the olive oil and add the black pepper. Let it sizzle for about a minute, making your kitchen smell amazing. Be careful not to let it get too dark or burned.

3. Mix the Sauce and Pasta:

• After the pepper smells awesome, pour about 3/4 cup of the saved pasta water into the frying pan. Let it gently bubble.
• Take the drained spaghetti and put them into the pan. Toss them around in the peppery, watery sauce. Let the pasta soak up all the tasty flavors.

4. Add the Cheese:

• Now, take the Pecorino Romano cheese and sprinkle it over the pasta. Keep tossing the pasta in the pan on low heat.
• If the sauce looks a bit dry, add a little more of the saved pasta water. Keep tossing everything until the cheese melts, and the pasta becomes creamy and smooth.

5. Serve Your Yummy Dish:

• It’s time to eat! Scoop the Cacio e Pepe onto plates.
• If you want, add extra cheese and more black pepper on top to make it extra delicious.

With these steps, you’ll have enough Roscioli Roman Cacio e Pepe for 4 servings. Enjoy your meal!

Tips

Here are some tips to help you master the Roscioli Roman Cacio e Pepe recipe and achieve the best results:

1. Use High-Quality Ingredients: Since Cacio e Pepe is a simple dish, the quality of your ingredients matters greatly. Use genuine Pecorino Romano cheese and freshly ground black pepper for the most authentic and flavorful results.
2. Don’t Overcook the Pasta: Cook the spaghetti just until they’re al dente, which means they’re tender but still have a slight firmness when you bite into them. Overcooked pasta can become mushy in the sauce.
3. Reserve Pasta Water: Remember to save some of the pasta cooking water before draining. This starchy water is essential for creating a creamy sauce and adjusting its consistency.
4. Toss Continuously: When mixing the pasta with the sauce and cheese, keep tossing or stirring continuously. This helps the cheese melt evenly and prevents it from clumping.
5. Adjust Consistency: If your sauce looks too dry, add a little more of the reserved pasta water to reach the desired creamy consistency. Conversely, if it’s too watery, continue tossing until it thickens.
6. Use a Nonstick Skillet: A nonstick skillet can make it easier to toss the pasta and cheese without sticking, but any large skillet will work.
7. Serve Immediately: Cacio e Pepe is best when served right after making it. The creamy sauce is at its peak when it’s fresh and hot.
8. Garnish Before Serving: For a final touch, sprinkle extra Pecorino Romano cheese and freshly ground black pepper on top just before serving to enhance the flavor and presentation.
9. Practice Makes Perfect: Cacio e Pepe can be a bit tricky to get just right, so don’t be discouraged if it takes a few attempts to perfect the dish. Each time you make it, you’ll improve your technique.
10. Enjoy the Simplicity: Embrace the simplicity of this dish. Cacio e Pepe is about celebrating the purity of a few high-quality ingredients and the art of balancing flavors.

With these tips in mind, you’ll be well on your way to enjoying a delightful and authentic Roscioli Roman Cacio e Pepe.

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Summary

Roscioli Roman Cacio e Pepe is a beloved Roman pasta dish renowned for its simplicity and deliciousness. It combines Pecorino Romano cheese, black pepper, pasta, and olive oil to create a creamy, peppery sauce. To prepare it at home, you’ll need to boil the pasta until it’s perfectly cooked, toast black pepper in olive oil, add pasta water to create a flavorful base, and toss the cooked pasta in the sauce. Finish by sprinkling Pecorino Romano cheese for an authentic taste of Rome. Serve it immediately, garnished with extra cheese and black pepper for a true culinary delight.

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