Cacio e Pepe

Aside from being wonderful, this recipe goes fantastically with our ENA Pinot Noir-Mariah Vineyard 2019.

A Little bit of history:

Together with Carbonara and Amatriciana, the Cacio e Pepe is a true institution in Rome. The history of this dish, symbol of the Roman era, was born in the pastures during the transhumance. At the time the shepherds of the Roman countryside made long movements of the flock, during the journey they filled the saddlebag with caloric and long-life foods such as dried tomatoes, bacon, and also pecorino romano cheese, black pepper and dried spaghetti. These 3 last ingredients are chosen for specific reasons. Pasta as source of carbohydrates and energy. Black pepper to stimulate the heat receptors, thus helping the shepherds to repel the cold. The aged pecorino cheese, always present due to its long shelf-life, as source of lipids and to balance to the dish! From a simple frugal and improvised meal, the Cacio e Pepe has become a typical dish of Roman taverns. In the first restaurants where it was served, the innkeepers of the time served a cheese and dried pepper to lend a hand to their wallet. The pasta had to “allappare” (make your mouth quite dry) to make customers order MORE WINE!!!

Recipe from Michele De Liguoro, chef at Rovello18, Milan, Italy.

Ingredients for four people:

• 320 g (0.7 lb) of high-quality Italian Spaghetti.

• 200 g (7 oz) of Aged Pecorino Romano cheese.

• Whole Black peppercorns

• Fine sea salt

Steps:

1. Grate the aged Pecorino cheese in a bowl and keep aside.

2. Crushed the whole black peppercorns with pestle-and-mortar. This step is key to release and deepen all the scent of the black pepper.

3. Boil a small amount of water (1-2 inches high from bottom of the pot) in a large pot for the spaghetti. Working with minimal water is essential to concentrate the starch in the cooking water, later used for the pecorino cream. Once water is boiling, add salt (remember the pecorino cheese is also salty), then spaghetti. Cook the pasta until barely “al dente” (2-3 min less than packaging recommendations). Stir regularly. Right before draining the spaghetti, reserve 2 cups of the starchy cooking water aside. This is the backbone of this dish!

4. While pasta are cooking, toast over low heat until fragrant (1 minute) the crushed black pepper into a large pan. Stir. Add a cup of the pasta cooking water. Stir.

5. Once “al dente”, toss the pasta into the pan with the toasted black pepper. Keep the flame low to continue cooking with the seasoning. Stir continuously with tongs and add some of the cooking water as soon as the pan is dry.

6. Prepare the Pecorino cream. Don't start this operation before pasta is cooked, otherwise the cream would get too thick. In a bowl, add slowly the cooking water (set previously aside) to the grated pecorino cheese (save some aside for garnish) while mixing vigorously with a whisk until you get a creamy texture. Adjust the amount of cheese and water to get the desired creamy consistency without lumps.

7. Add more water to the pasta. Stir slowly. Bring to temperature the pecorino cream by placing, while mixing, the bowl on the top of the pasta pan. Turn off the heat, pour the pecorino cream on the pasta, mix slowly with tongs.

8. Serve, Garnish with more grated pecorino and crushed black pepper. Enjoy right away in all its creaminess with a glass or two of ENA Pinot Noir 2019.