…when “cacio e pepe” becomes a work of art…
Romans know this “Trattoria” very well: it’s like one of Rome’s most loved monuments, part of the historical heritage.
The menu offers many typical roman recipes every day of the week and like one of the many roman sayings “dumplings on Thursday, fish on Fridays …”.
If you love Roman cuisine you should definitely make a stop by Felice, but be sure to book well in advance as it’s always a busy and extremely popular place.
via Mastro Giorgio, 29 – phone +039.06.5746800
Bus line 23 and get off at MARMORATA/GALVANI
Walk for 250 meters until you arrive
Prices: €35 wine not included
Seating: 90 seats available
Open for lunch and dinner
I think I’ve had here the best “tonnarelli cacio e pepe” ever!!
All dishes are prepared with care using the best quality products: fresh fruit and vegetables come from the local market in Testaccio and the meat comes from Alfredo, Rome’s finest and historical butcher.
The desserts/puddings are simply delicious, especially the” Tiramisù” served in a glass as well asthe Black Forest cake and the chocolate cake with ricotta cheese.
The wine cellar offers a good Italian wine selection.
TONNARELLI CACIO E PEPE
Tonnarelli are a type of egg noodles cut using a wooden frame with metal wires that give the typical shape of a square section (… look at the photo!!)
Tonnarelli cacio e pepe (cheese and pepper tonnarelli) are very easy to cook, as they only require 3 ingredients: Tonnarelli, a particular Italian sheep cheese (Pecorino Romano) and freshly ground pepper.
To achieve a satisfactory result you have necessarily to use the right ingredients (no other cheese is going to be good for this ancient Roman recipe) and of course the right method …
This is the recipe for those who want to try … but do not expect the result of Trattoria Felice : every cook has his own secrets !!
For 1 person:
100 g (3,5 oz) tonnarelli
50 g (1,8 oz) freshly grated Pecorino Romano D.O.P.
Black Pepper freshly ground
300 ml (10 fl oz) water to cook the tonnarelli in
Bring to a boil 300 ml (10 fl oz) of unsalted water in a suitably sized pan; put the tonnarelli in and simmer at very low heat for the cooking time indicated in the pack, stirring from time to time. Do not overcook!
Grate the cheese and put it in a bowl; ground some pepper on it.
Three minutes before the tonnarelli cooking time expires, take from the pan about 40 ml (8 teaspoons or little more than 2,5 spoons) of the starchy water where the tonnarelli are cooking and pour little by little in the bowl containing the grated cheese and pepper. Stir vigourously with a whip until you obtain a smooth cream without clots.
Pass the cooked tonnarelli on a colander, but keep a bowl under them to collect the water, as more could be needed to achieve the desired result.
Pour the tonnarelli on the bowl containing the cheese cream and stir to coat them in it. If the cream has the right texture, grind some more pepper and serve immediately. If the cream is too thick, dilute it with 1 or 2 spoonfuls of the starchy water you collected from the tonnarelli. If the cream is too liquid, put both cream and noodles in a sauteuse (or put them back in the pan you used to cook the tonnarelli), put on a very low heat and stir continuously until the cream has thickened. Take care not to let the cheese melt and clot! Grind some more pepper and serve directly.