Trofie cacio e pepe

Trofie cacio e pepe are a regional variant inspired by the classic Roman dish, which combines the traditional Ligurian trofie pasta with a simple but delicious dressing based on pecorino and pepper. It is a dish that is simple to prepare with a surprisingly rich and tasty result.

Ingredients

• 320 g of trofie (typical Ligurian pasta)
• 200 g of fresh grated pecorino romano DOP
• 1 tablespoon of black peppercorns
• Pasta cooking water as needed

Preparation

1. Bring plenty of salted water to a boil in a pot. Once the water boils, cook the trofie, being careful to respect the times indicated for a typical al dente pasta cooking.

2. Meanwhile, toast the peppercorns in a large skillet without adding oil or other fats, just for a few minutes until they start to release their aroma. Then coarsely grind them with a mortar or, if you don’t have one, you can place the peppercorns in a cloth and crush them with the bottom of a pot.

3. Place some of the grated pecorino in a large bowl and add a little hot cooking water to melt it, working it with a whisk or fork until you obtain a smooth cream. Set aside some grated pecorino for finishing the dish.

4. Drain the trofie al dente, reserving some of the cooking water. Pour the trofie directly into the skillet with the toasted pepper and toss to combine the seasoning.

5. Turn off the heat and add the pecorino cream to the trofie, stirring vigorously. If necessary, add a little more cooking water to reach a creamy and homogeneous consistency.

6. Serve the trofie cacio e pepe immediately in deep plates, dusting with the remaining pecorino and an additional grind of fresh pepper to taste.

Interesting Facts

The cacio e pepe dish is one of the oldest dishes in Roman cuisine and represents simplicity elevated to gastronomic excellence, transforming basic ingredients into culinary gold. The use of trofie adds a distinctive texture and shape that captures the delicious dressing in every spiral.