Pasta · Lazio
Cacio e Pepe
Quick answer
Cacio e pepe is a Roman pasta made with just Pecorino Romano, toasted black pepper and starchy pasta water.
Finely grated pecorino is whisked with cooled pasta water into a paste, then tossed with tonnarelli or spaghetti and toasted cracked pepper.
Let the pasta water cool slightly before adding the cheese so it emulsifies instead of clumping.
- Region
- Lazio
- Course
- Pasta
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