Trofie cacio e pepe

Trofie cacio e pepe is a regional variant inspired by the classic Roman dish, bringing together the traditional Ligurian pasta trofie with a simple yet delicious pecorino and black pepper seasoning. This dish is easy to make with a surprisingly rich and flavorful result.

Ingredients

• 320 g of trofie (typical Ligurian pasta)
• 200 g of freshly grated Pecorino Romano DOP
• 1 tablespoon of whole black pepper
• Pasta cooking water as needed

Preparation

1. Bring a large pot of salted water to a boil. Once boiling, cook the trofie paying attention to follow the indicated times for an al dente texture typical of the pasta.

2. In the meantime, toast the peppercorns in a wide pan without adding oil or any 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 put the grains in a cloth and crush them with the bottom of a pot.

3. Put some of the grated pecorino in a large bowl and add some of the hot cooking water to melt it, working it with a whisk or a fork until you get 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 pan with the toasted pepper and toss to evenly distribute the seasoning.

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

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

Curiosity

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