Quadrifoglio Cacio e Pepe

The Quadrifoglio Cacio e Pepe reinterprets the Roman tradition with simplicity and elegance. Pecorino Romano cheese and toasted black pepper come together in a creamy, enveloping sauce that enhances the authentic flavor of the pasta.
Thanks to its shape, Quadrifoglio holds the sauce perfectly, creating a quick yet characterful dish that delights from the very first bite.

How to prepare Quadrifoglio Cacio e Pepe

Ingredients for 4 servings

• 320 g Quadrifoglio
• 150 g grated Pecorino Romano cheese
• 2 tablespoons black peppercorns
• Salt to taste
• Water, as needed

Method

1. Cook the Pasta: bring plenty of salted water to a boil (1 liter of water and 10 g of salt per 100 g of pasta). Cook the Quadrifoglio for about 8 minutes until al dente.
2. Toast the pepper: while the pasta cooks, toast the black peppercorns in a dry pan over medium heat for 2–3 minutes until fragrant. Crush them coarsely using a mortar or grinder.
3. Prepare the creamy base: place the grated Pecorino Romano in a large bowl. Set aside one cup of the pasta cooking water.
4. Combine: drain the pasta and transfer it directly into the bowl with the cheese. Add the crushed pepper and a small amount of warm pasta water at a time, mixing vigorously until a smooth, creamy sauce forms.
5. Serve: finish with extra freshly ground black pepper and serve immediately.

Useful tips

• Mind the heat: never mix the cheese over direct heat, as it may clump. Use warm (not boiling) pasta water.
• Cheese substitution: if Pecorino Romano is unavailable, use a well-aged sheep’s milk cheese with a sharp, salty profile.
• Choose the right pepper: use freshly toasted black peppercorns and grind them just before use to achieve a more intense and long-lasting aroma.

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Quadrifoglio Cacio e Pepe

Autore: fabbricadellapasta Cucina: italiana, regionale, tradizionale Tag ricetta: C Cacio e Pepe

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