Dal Moro’s Cacio & Pepe implies the word pasta.
Cacio & Pepe pasta is one of the most famous recipes of Italian cuisine in the world. A simple dish, that already contains, in its iconic name, its main ingredients: cacio (Pecorino Cheese) and black pepper.
Cacio e Pepe is a typical dish from the Italian Region Lazio in Italy. It used to be prepared by farmers and shepherds in the countryside around the Italian capital since that type of cheese was very popular and cheap in those times.
Cacio e Pepe is so popular because of the simplicity of its preparation and the limited list of ingredients. There are only three ingredients: cacio (pecorino cheese), black pepper and pasta. Cacio & Pepe is also so popular because it is very tasty and juicy.
Making Cacio e Pepe sauce is simply a matter of adding and mixing pecorino romano cheese with a little hot water (cooking water from the pasta is also fine). Then add peppercorns.
“At Dal Moro’s, we use Sardinian pecorino, certified to make Roman Cacio e Pepe, and black pepper,” explains Gabriele Dal Moro, chef and founder of Dal Moro’s. “We take the pecorino wheels and we heat it, then we put our hot fresh pasta in it and mix it. The pecorino cheese at this point melts and becomes a cream. Then the pepper is sprinkled in. A rather quick and simple process, you just need to have high quality ingredients’ Gabriele continues.