If you love cacio e pepe you might cook it a lot, maybe even weekly. How about you try a tasty variation for once? It might even top the original one!
Today, we are sharing our twist on this classic Roman dish. Our recipe includes tomato sauce. Wait and see until you try tomato sauce combined with pecorino; it’s a match made in heaven. But this is not any kind of tomato sauce it’s a spicy tomato sauce made using the new Belmorso Arrabbiata Sauce.
Can you see where we are going with this? We practically married two Roman recipes and created our own – Cacio e pepe + Arrabbiata.
Let’s make it together!
Cacio e pepe is a classic Italian pasta dish that translates to “cheese and pepper” in English. It is a simple yet flavorful recipe that features pasta, Pecorino Romano cheese, and black pepper as the main ingredients. The dish originated in Rome and is known for its creamy and cheesy sauce that coats the pasta.
Here are answers to a few common questions about cacio e pepe:
The traditional pasta used in cacio e pepe is spaghetti. However, other types of long pasta like tonnarelli or bucatini can also be used.
The sauce for cacio e pepe is made by combining grated Pecorino Romano cheese, black pepper, and a bit of pasta cooking water. The starchy water helps create a creamy sauce when mixed with the cheese and pepper.
While cacio e pepe is traditionally a simple dish, you can add variations to it. Some common additions include pancetta, guanciale, or even vegetables like peas or asparagus.
The key to a successful cacio e pepe is achieving the right balance of cheese, pepper, and pasta water. It’s important to toss the pasta quickly and vigorously to create a smooth and creamy sauce that coats the pasta evenly.
Belmorso’s blog is full of tasty Italian pasta dishes, so you are sure to find the one you are looking for.
If you love the classics, but appreciate a twish, try these ones next:
Authentic Italian Lasagna with Bechamel Sauce
Sorrentina Paccheri with Tomato, Basil & Mozzarella
