{"id":9469,"date":"2024-05-17T15:57:01","date_gmt":"2024-05-17T15:57:01","guid":{"rendered":"https:\/\/www.pistamentuccia.it\/the-secret-of-tonnarelli-cacio-e-pepe\/"},"modified":"2026-06-03T13:03:57","modified_gmt":"2026-06-03T13:03:57","slug":"the-secret-of-tonnarelli-cacio-e-pepe","status":"publish","type":"post","link":"https:\/\/www.pistamentuccia.it\/en\/the-secret-of-tonnarelli-cacio-e-pepe\/","title":{"rendered":"The secret of tonnarelli cacio e pepe"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"9469\" class=\"elementor elementor-9469 elementor-8188\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ef99af8 e-flex e-con-boxed e-con e-parent\" data-id=\"ef99af8\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-97cab1d elementor-widget elementor-widget-text-editor\" data-id=\"97cab1d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 22-05-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p>Tonnarelli cacio e pepe is a unique and delicious dish from the <strong>roman culinary tradition<\/strong>. It is a type of long pasta that <strong>we make in-house at Pistamentuccia, completely by hand, come &#8216;na volta\u2014just the way they used to in the old days.<\/strong><\/p><p>If you love bold flavours and quick, simple pasta dishes with a truly unique taste, you simply cannot resist the pull of this enveloping creaminess. Cacio e pepe proves that a few simple ingredients can create highly renowned dishes, without the need for any additions or tweaks. <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7e79f86 elementor-widget elementor-widget-heading\" data-id=\"7e79f86\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 22-05-2024 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h2 class=\"elementor-heading-title elementor-size-default\">Where does it come from?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-086ee8b elementor-widget elementor-widget-text-editor\" data-id=\"086ee8b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Like many of the best dishes in roman and Italian gastronomy, cacio e pepe has its roots in peasant traditions. To be precise, it was invented by shepherds who, while out for the day, would carry easy-to-cook ingredients with them, like <strong>cheese<\/strong>, <strong>pasta<\/strong>, and <strong>black pepper<\/strong>.<br\/>Over the years, this pasta has become famous worldwide for its sauce that is both creamy and wonderfully sharp at the same time. <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e0ad5cd elementor-widget elementor-widget-heading\" data-id=\"e0ad5cd\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">What makes this dish so special?\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1b6a7d3 elementor-widget elementor-widget-text-editor\" data-id=\"1b6a7d3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Today, making it is a true art form that requires skill and an eye for detail, as it is crucial to find the perfect balance between the creaminess of the cheese (note: the pecorino must be creamy, not stringy!) and the bold kick of the black pepper.<\/p><p>With their blend of simplicity and complex flavours, tonnarelli cacio e pepe bring the<a href=\"https:\/\/www.pistamentuccia.it\/en\/restaurant\/\"><strong> history and deep-rooted traditions of roman cooking<\/strong><\/a> straight to your table, delivering a hearty, rich plate of food that hits the spot every single time.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-81f8369 elementor-widget elementor-widget-heading\" data-id=\"81f8369\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">How is it made?\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6198c12 elementor-widget elementor-widget-text-editor\" data-id=\"6198c12\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>One of the little tricks to making the perfect cacio e pepe is <strong>toasting the pepper<\/strong> and making a thick <strong>pecorino sauce<\/strong>.<br\/>While the pasta boils (and for us, tonnarelli is the only way to go!), lightly toast the black pepper in a separate pan, add a ladle of pasta water, and drain the pasta while it is still very al dente so it can finish cooking in the pan. The heat allows the pasta to absorb all the aromatic notes of the pepper, which will later bind beautifully with the pecorino sauce you have prepared.  <br>The pecorino sauce (which must be added off the heat) is made with a mix of starchy pasta water and grated pecorino. The mixture should be quite thick, almost like a paste.  <br>Once the pasta has finished cooking in the pan, turn off the heat and add the pecorino sauce, tossing it vigorously with the pasta: avoid doing this if the pan is too hot, otherwise you will end up with clumpy pecorino that doesn&#8217;t bind to the dish at all. Stir thoroughly and you will see your cacio e pepe come together perfectly.<br\/>Finish it off with a fresh grind of black pepper and <strong>serve it piping hot!<\/strong> <\/p><p>Did you know the origins and secrets behind making cacio e pepe? Noi, pe\u2019 favvela assaggiare\u2014well, to make sure you get to taste it, we brought it all the way to Bologna! <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Tonnarelli cacio e pepe is a unique and delicious dish from the roman culinary tradition. It is a type of long pasta that we make in-house at Pistamentuccia, completely by hand, come &#8216;na volta\u2014just the way they used to in the old days. If you love bold flavours and quick, simple pasta dishes with a&#8230;<\/p>\n","protected":false},"author":5,"featured_media":9466,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[99],"tags":[138,137],"class_list":["post-9469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-trivia","tag-cacio-e-pepe","tag-tonnarelli-cacio-e-pepe"],"_links":{"self":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts\/9469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/comments?post=9469"}],"version-history":[{"count":2,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts\/9469\/revisions"}],"predecessor-version":[{"id":9471,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/posts\/9469\/revisions\/9471"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/media\/9466"}],"wp:attachment":[{"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/media?parent=9469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/categories?post=9469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pistamentuccia.it\/en\/wp-json\/wp\/v2\/tags?post=9469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}