Bigoi Cacio e Pepe
Fresh thick spaghetti (Bigoi) prepared with cacio e pepe, a simple roman pasta that combines cheese and pepper.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Cacio e Pepe's roots lie in ancient Roman peasant cuisine, where simple, readily available ingredients were transformed into a satisfying and flavorful meal. The dish likely evolved from 'pasta alla gricia,' which is Cacio e Pepe without pepper. The addition of pepper may have been a later refinement or a regional variation.
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Cacio e Pepe embodies the spirit of Roman cuisine: simplicity, quality ingredients, and time-honored techniques. It's a dish that celebrates the region's pastoral heritage and the resourcefulness of its people.
Ingredient Simplicity
The dish's reliance on only a few, high-quality ingredients reflects a cultural appreciation for simple pleasures and the belief that less is often more.
Regional Identity
Cacio e Pepe is deeply intertwined with Roman identity. It's a staple in Roman trattorias and a dish that locals take pride in.
Pasta Traditions
The specific choice of pasta shapes, here Bigoli, demonstrates the importance of pasta traditions in Italian cuisine and how the shape affects the final eating experience.
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Bigoli Cacio e Pepe offers a bold and savory flavor profile with a creamy texture, achieved through the interplay of sharp Pecorino Romano cheese, pungent black pepper, and starchy pasta water.
The dominant flavor is the sharp, salty, and slightly nutty taste of Pecorino Romano cheese, an aged sheep's milk cheese central to Roman cuisine. This is balanced by the intense heat and earthy aroma of freshly ground black pepper. The Bigoli pasta provides a substantial, slightly chewy base, while the starchy pasta water emulsifies with the cheese and pepper to create a smooth, clinging sauce. The absence of cream or butter allows the pure flavors of the cheese and pepper to shine through.
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Cheese Selection
Use only genuine Pecorino Romano cheese. Other cheeses won't melt properly or deliver the authentic flavor.
Pepper Preparation
Freshly grind the black pepper just before using it. Toasting the pepper corns slightly before grinding enhances their aroma and flavor.
Pasta Water is Key
Reserve plenty of starchy pasta water. It's crucial for emulsifying the cheese and pepper into a smooth, creamy sauce. Gradually add it to the cheese and pepper mixture to control the consistency.
Temperature Control
Work quickly and off the heat to prevent the cheese from clumping. The residual heat from the pasta and pasta water is sufficient to melt the cheese.
Bigoli Cooking
Be careful to not overcook Bigoli - aim for 'al dente' to ensure a perfect texture.
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