Yolan’s Cacio e Pepe
Joel Pizzuti, owner of Yolan and The Joseph, a Luxury Collection Hotel, tapped James Beard Award-winning and Michelin Starred Chef Tony Mantuano, and wine and hospitality expert Cathy Mantuano to execute his vision of creating a sophisticated Italian restaurant unlike anything Nashville had ever seen. When Pizzuti recruited the Mantuanos, our city got a genuine Italian experience with unforgettable dishes, expert wine pairings, and warm hospitality at every turn.
Chef de Cuisine Joey Fecci, who is responsible for menu creation as wellas research and development for the seasonally changing, regional tasting menus at Yolan finds inspiration in his childhood memories of cooking with his family, and from Italy’s rich culinary history.
“We invest time in researching the region’s agriculture, cultural influences, culinary techniques, popular dishes, and even its legends,” Fecci says. “From this research, we create a menu that goes beyond food, taking our guests on a true culinary journey through the unique stories of the region.”
The à la carte menu features several year-round offerings—signature dishes of Chef Tony Mantuano —that highlight the culinary tenets of Italian cuisine. The gnocchi topped with truffles and the traditional Bucatini all’Amatriciana enjoy permanent placement on the menu, and in the secondi section, the La Bistecca and Cotoletta alla Milanese. “They are made for sharing around the table with family and friends – the epitome of Italian dining,” Fecci says.
There’s also the beloved Cacio e Pepe.
“Our secret to the perfect Cacio e Pepe is to start with a very high-quality Pecorino Romano to achieve the ideal creaminess of the dish,” Fecci explains. “Of course, marrying the pasta and the sauce at just the right moment is also key to this and all our pastas at Yolan.”
Minimal ingredients and a few expert tips from Chef Fecci are all you need to master this signature Roman dish at home this December.(Yolan, 403 4th Ave S., 615-231-0405; Yolannashville.com)
Courtesy of Joey Fecci, Chef de Cuisine at Yolan
- 1⁄4pound or 1 large serving of dried pasta (preferably Mafalde, but can be any shape)
- 1 cup grated Pecorino Romano cheese (plus more for garnish)
- 1 tablespoon freshly cracked black pepper1⁄2tablespoon olive oil
- Bring a large pot of water to a boil and season with salt. It is important not to over season your water, as you will be using it in your pasta sauce. Chef tip: It should NOT “taste like the sea.” It should be seasoned as you would a soup.
- Once the water is at a boil, add your pasta.In a separate, large sauté pan, add your freshly cracked pepper and olive oil and turn the heat on medium high.
- Let the pepper toast in the oil until very fragrant (about 1-2 minutes).
- Take about 1 cup of the water that the pasta is cooking in and add it to your pan with the pepper. If usingan open flame, be sure to turn the flame off before adding the water to prevent it from flaming up.
- Once the pasta is a little less than al dente, remove from the water and add it to your pan with the black pepper and pasta water. (Be sure to reserve a little more pasta water in case you need more when making the sauce.)
- Let the pasta and the pepper water cook down together on high heat. This will finish the cooking of the pasta, as well as release more starches which will help create a better sauce.
- Once the pasta is cooked, and the water has reduced by half, turn off the heat.
- While tossing the pasta in the pan, gradually add the cup of grated Pecorino Romano, one small handful at a time. This is the most important step; you need to continuously work the pasta while adding the cheese; otherwise it may break.
Chef Tip: If you have trouble flipping pasta in a pan, transfer everything into a large salad bowl and add the cheese while stirring with a wooden spoon or tongs.
If it seems too tight once all the cheese is added, add a bit more pasta water to take you to the desired consistency. On the other hand, if it seems too loose, add a bit more cheese to tighten up the sauce. You are looking for the sauce to be coating the pasta but not to the point where it is just one clump.Serve immediately with more grated Pecorino Romano cheese and freshly cracked black pepper to garnish.
