Pasta Amatriciana, Cacio e Pepe, Carbonara, and Gricia are considered the four classic pastas of Rome. They all have an ingredient in common that gives each of the dishes its signature flavor; Pecorino Romano, the ancient sheep’s milk cheese. Not all Pecorino Romanos are created equal. That’s why you should reach for our Genuine Fulvi®, a classic cheese as tied to Rome as these iconic pasta dishes.
Cacio e Pepe is the simplest of the Roman pastas; it is made with just Pecorino Romano, black pepper, pasta water, and pasta (traditionally tonnarelli). Over the past few years, Cacio e Pepe has become very trendy in the U.S. and Italy. This is the dish you’ll sometimes see made in a wheel of Pecorino Romano.
Pasta alla Gricia takes the ingredients of Cacio e Pepe and adds guanciale, the cured pork jowl that adds an even silkier texture and porky umami to the sauce.
Amatriciana is a spicy adaptation of Gricia with tomatoes and chili pepper added.
Carbonara is tossed with a creamy mix of Pecorino Romano, guanciale, egg yolks, and black pepper.
All of these pastas are remarkably simple, yet depend on high-quality ingredients that transform them into something beyond the sum of their parts. Romans and chefs in the know look for Genuine Fulvi® Pecorino Romano for this reason.
Fulvi® has been made for over 120 years in the countryside of Rome in the region of Lazio. You may have a sense of what you think Pecorino Romano is, but Fulvi® stands out. Despite its long aging of 10-12 months, the butterfat content of the cheese prevents it from being too dry or hard. It is robust without being too sharp and it grates large and fluffy so you don’t have to use a ton of cheese in your recipes. It will bring these four classic pastas to life with its superior flavor and texture.
