Cacio e pepe is everywhere. How this simple Italian dish with four ingredients became the dish of the moment.
“I saturated myself in order to understand this dish because I was so intrigued by it and flabbergasted by its simplicity,” he said.
How did a simple Roman dish become one of America’s most prevalent flavor profiles, a social media phenomenon and an indelible part of our culinary lexicon? In Los Angeles, Funke deserves much of the credit, but the local craze has multiple reference points, all of which inspired a gradual awakening of palates and consciousness.
At the Uncle Paulie’s Deli sandwich shops in downtown L.A. and Beverly, you can have your cacio e pepe in the form of a breakfast sandwich. Co-owner Paul James said he wanted something gooey and thought melted Parmesan and cracked pepper would be perfect for breakfast with an egg.The Uncle Paulie’s Cacio e Pepe is served on a buttered and toasted poppy seed kaiser roll filled with two soft scrambled eggs.
Uditi makes his crema with cow’s milk ricotta, grated Parmigiano Reggiano and heavy whipping cream. He pipes it onto his pizza and showers it with freshly cracked black pepper. After Jonathan Gold called the pizza a “small miracle” in aThat kind of buzz inevitably inspired others. The cacio e pepe pizza has been duplicated by a handful of restaurants around town, each piping its own stripes of cheese crema and covering its pies in black pepper.
Funke, who has done his own extensive research, believes that the dish is rooted in ancient pastoral communities, but also points out that an expensive ingredient like pepper was likely added much later. “Until a few years ago we were scared to serve it [cacio e pepe] because people will think it’s too simple,” he said. “But there is an incredible culture behind this. What is the difference between us and the French? The French have great restaurants and we have great grandmothers. We eat at home and our home food is damn good.”
Jason Neroni, chef at the Rose Venice, says his cacio e pepe with miso is one of the most popular dishes at his restaurant — so popular that he used the flavor profile to make another bestseller, his version of cacio e pepe pizza.“When I moved to the Westside, I had to deliver something that was familiar but different, and I like to play with a lot of Japanese flavors,” he said.
“During COVID, we transitioned the menu into comfort-food things the guests didn’t need to be walked through,” Caitlin said. “People love cacio e pepe and everyone knows what it is.”The Cutlers were looking to switch up their stinging nettle risotto with a flavor profile that would be instantly recognizable. And with Parmesan costing a little over $10 a pound, it was a great way to make use of all the leftover Parmesan rinds.
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