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Spaghetti cacio e pepe : Traditional Italian Recipe

Spaghetti cacio e pepe : Original Italian Recipe

The history of : Spaghetti Cacio e Pepe

The shepherds carried in their backpacks , pieces of pecorino cheese and black pepper -bags and dried pasta . Pieces of lard served as a lubricant for iron pans .
The cheese because it kept long and trouble-free , black pepper , because it is a food that usually heat and protected the body of pastors from intense cold of the nights in the open. The dough is known, provides a significant intake of carbohydrates and calories.
So the "cheese and pepper " stems from the tradition of the shepherds, and does not require other ingredients in the pasta , cheese and pepper.
Then when one of the pastors had killed the pig, then sticking his pillow also dried and seasoned . And with the addition of slices of bacon dry rehearsed in a pan with lard , another dish was born "son of Cacio e Pepe " the " Gricia "
In fact, Grice , is so named because the shepherds who were grazing in the mountains of Abruzzo sheep, were often coming from the " canton of Grisons " It was said in dialect " them GRiCI " or " gricioni them ." Hence the name of the dish. And ' likely that , being menbo poor shepherds from Abruzzo, often bringing with them the bacon and lard to prepare a paste richer and more caloric .


400 grams of spaghetti
200 grams of grated pecorino romano
ground black pepper
extra virgin olive oil


1 . Cook the spaghetti in salted water in which it was poured a tablespoon of olive oil ( to prevent it from turning into a shapeless mass ) and in the meantime, pour into a bowl of glass or aluminum pecorino romano and black pepper .
2 . Raise the pasta al dente ( do not drain it to charity or else lose all the cooking water and it's over ! ) Calculating at least 2 minutes before end of cooking , pour it into the bowl with the cheese mixture and season well for adding two ladles of water baking to make sure that all blend well. You can also mix pecorino cheese and black pepper in a large skillet where the spaghetti Strain them and then remembering , however, that there must be cooked or made to amalgamate the fire but should be folded "cold" .
3 . Stir and serve immediatissimamente otherwise the dough is cold and the cheese cakes around .

Preparation time : 15 minutes

Result: in essence, the much-vaunted " delicate creamy sauce " that everyone talks about does NOT exist . The various ingredients are mixed separately and creamy in what is called tradition is nothing more than the result of a merger between the three elements involved , cheese / pepper / water in contact with hot spaghetti . So prepare the creamy sauce by mixing the famous cooking water with the cheese and pepper , then pour over the spaghetti is wrong: conceptually and if you want to respect tradition . Then do as well as you want but it is not so

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