Breaking all the Rules for Cacio e Pepe
This isn’t a traditional Cacio e Pepe recipe, nor does it claim to be authentically Italian. It’s not meant to be classic, but I created this spaghetti and shrimp dish with my nephew in mind…and boy oh boy is it good!
He had enjoyed a delightful Spaghetti Cacio e Pepe at Chef Roma’s Kitchen, a local Las Vegas restaurant. Being a cheese lover, he also adores shrimp, plenty of butter, and a hint of spice.
So I dedicate this dish to Jett. To which he said, “that shrimp dish looks AMAZING, it looks so flavorful and it looks like the best shrimp I would ever taste.” I ❤️ you, dear.
Cacio e Pepe is a classic Roman pasta dish that translates to “cheese and pepper.” Despite its simplicity, it delivers a remarkable depth of flavor and a comforting, creamy texture. The dish is traditionally made with just three main ingredients: pasta, Pecorino Romano cheese, and freshly ground black pepper.
Breaking the Rules
If you strive for an authentic dish, don’t make this one!
The beauty of Cacio e Pepe lies in its simplicity, achieved through the emulsion of cheese, pasta water, and pepper. Adding butter, cream, or oil can make the dish overly rich and detracts from its true flavor.
Similarly, adding extra cheese at the end can disrupt the balance. The emulsification should occur as the pasta is being mixed with the sauce, not as a final touch.
Cacio e Pepe is deeply rooted in Roman culinary tradition. Introducing ingredients like red chili flakes alters the dish’s character, steering it away from its classic origins.
While adding basil can bring a fresh, aromatic note that complements many Italian dishes, it’s still a departure from the traditional Roman recipe. Basil introduces a herbal, slightly sweet flavor that, while delicious, isn’t typically part of Cacio e Pepe.
In traditional Italian cuisine, pairing cheese with seafood, such as shrimp, is generally avoided. The reasoning is that the strong flavors of cheese can overwhelm the delicate taste of seafood.
It’s highly recommended to use finely hand-grated Pecorino Romano rather than pre-grated cheese. While pre-grated cheese worked fine here and is convenient, freshly grated Pecorino Romano can make a significant difference in a dish as simple and ingredient-focused as Cacio e Pepe.
Pronounce it CAH-choh eh PEH-peh, now that’s authentic.
