thanks, good idea!! Being slightly techie challenged not sure if I know how and do not have time to mess with this. If you can do it, please be my guest!! Thanks!

I recently viewed another video making the same "caccio e pepe" dish. In the other video, the chef fist sautes the peppercorns in a little hot olive oil as to flavor the oil (much the way we would saute garlic), then removes the peppercorns.

Next he adds the pepper and cheeses together in a bowl, mixes well, and adds hot water from the pasta - which turns into a creamy sauce. Finally he adds the creamy cheese sauce to the pepper - flavored oil, mixes well and adds the cooked pasta.

Just goes to show, there may be many alterations/ways to prepare similar dishes...probably one better than the other and all of them the "the real italian way" sort of like "my grandmother makes the best chicken soup...the real way".

OK, I'll be making it this weekend and let you know how it goes.

great...let us know how it turns out. another factor I have learned about is the type of pecorino cheese - there are different ones and that also is a factor in duplicating this delicious dish. Let us know exactly what type of pasta you use..buon appetito!

I just found this site and love this thread! The videos are amazing too. I have a few questions about the recipe. Is any salt used? Do you think that the unusual taste could be that the oil was infused with something like anchovy or nutmeg? I am sure there could be many variables such as the brand of peppercorn. Are they fresh? What kind of Romano cheese? Brand of pasta, I always use De Cecco and highly recommend it.

I am going to Italy this fall and will definitely do some taste testing.

Hi Carolyn,
When you go to Italy please visit restaurant Caccio & Pepe in Rome (Prati region) and I think all of your questions will be addressed!! I am certain there are no other ingredients as you were wondering... I was actually thinking about varieties of fresh vs. dried pasta..in Italy there are many including what is called Trofie, and others that are very popular but not seen here very much. I also like the brand that you enjoy but fresh vs. dry is a whole different category. I like both but wonder what the favorite is in Italia. Fall is the perfect time to visit this amazing country.. I am jealous!! p.s. so I guess no one moved this thread to the Food section which would probably be a good idea.

Hi Lindabell etc - I am finally in Rome but I headed out to Bolsena tomorrow morning - In any case I will do the 'research' and go to the restaurant my next time here ( I will be in Italy for 1 month )