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Yeah, I Cook Too!
Being Italian and I learned how to cook by watching my family. They didn’t write recipes, and to this day I don’t use recipes. All I want to know is how long and how hot to cook the protein. So, here is a quick pasta dish that requires no recipe. Cacio E’ Pepe. Five ingredients; past, preferably a linguine or bucatini, a good parmigiano cheese, like a Reggiano or Pecorino Romano, butter, salt and pepper. Boil pasta al dente, drain, reserve a little water, return to pot and stove. Add butter, salt, pepper and pasta water, stir and serve. Cacio means cheese and Pepe means pepper, so season accordingly.
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4 Replies
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I am a big fan of you, Peter. Love your posts. Your approach to cooking is quintessentially Italian and deeply rooted in tradition. Many Italian home cooks learn by watching, assisting, and tasting rather than following written recipes. This oral tradition passes down techniques, timing, and the all-important “quanto basta” (as much as is needed) philosophy, which relies on instinct and experience.
Your description of making Cacio e Pepe is spot on. It’s a prime example of Roman cuisine’s beautiful simplicity, where a few high-quality ingredients combine to create something greater than the sum of its parts. The choice of pasta is crucial; bucatini’s hollow center or linguine’s flat shape helps the sauce cling better than spaghetti.
The magic lies in the emulsification. The starchy pasta water, when combined with the butter and cheese, creates a creamy sauce without any cream. It’s a delicate balance—too much water, and it’s soupy; too little, and it’s dry. That’s where your family-taught intuition comes in.
Temperature control is key. The pasta should be hot enough to melt the cheese but not so hot that it turns the cheese grainy. And you’re right to focus on cooking the protein properly. In dishes like Cacio e Pepe, pasta is the protein, being wheat-based. Cooking it al dente ensures it has a pleasant bite and doesn’t turn mushy.
As for pepper, in true Roman style, it should be coarsely ground black pepper, toasted in a pan to release its aroma before adding it to the dish. Some even toast it in a bit of the pasta water to infuse the starch.
Your method embodies the spirit of Italian cooking: respect for ingredients, passed-down techniques, and the confidence to cook by feel. Bravissimo!
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Lisa, how do you make your meatballs?
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To make the best Italian meatballs, follow the following steps:
- Ingredients:
- 1 lb ground beef (80% lean) or a mix of beef, pork, and veal
- 1/2 cup breadcrumbs (preferably Italian-style)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 3 garlic cloves, minced
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil for frying
- Soak breadcrumbs in milk for about 10 minutes to make a “panade.” This keeps meatballs moist.
- Mix meat, soaked breadcrumbs, cheese, parsley, egg, garlic, salt, and pepper in a large bowl. Don’t overmix, or meatballs will be tough.
- Form mixture into golf ball-sized meatballs (about 1.5 inches).
- Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides (about 6-8 minutes total). They don’t need to be fully cooked through.
- Option A: Finish in sauce – Add meatballs to simmering marinara sauce, cover, and simmer for 20-30 minutes. Option B: Bake – Place browned meatballs on a baking sheet and bake at 350°F for 20 minutes.
- Serve with pasta, in a sub, or on their own. Garnish with more cheese and parsley.
Tips:
- Use high-quality ingredients, especially cheese
- Handle the meat gently to keep meatballs tender
- For extra flavor, add a pinch of red pepper flakes or finely chopped onion
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Excellent recipe almost as good as mine, I don’t soak in milk. When I was in Positano, not far from relatives, I had the meatballs at Bucca di Baca. I never order meatballs out, i tore into them and they looked and tasted like mine. My son Anthony and I were in Bologna we learned Bolognese sauce. 15 ingredients including white wine. When my son became a chef years later and added the dish to the menu, he was called, “Tony Bolo.”
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