A very famous dish from traditional Roman cuisine, cacio e pepe seems simple to make, but I tried many times and, while it was good, it was never as perfect and creamy as it should be. Some time ago, I came across Italo Gazzaneo’s recipe here on Cookpad and saved it, then forgot about it. Last night, my son said, “I’m craving cacio e pepe, can we make it for lunch tomorrow?” Suddenly, I remembered the saved recipe and looked it up. Found it! Done and done. The picture speaks for itself—worthy of the best Roman chef—but it’s the taste that’s truly AMAZING!! 😋😋😋Thank you again, Italo. With your secrets, I overcame the challenges of making CACIO E PEPE, and now it’s a breeze for me. ☺️👏🏼👏🏼Follow me, Sweetly Elvie, on Instagram, Cookpad, and Facebook 👩🏻‍🍳

Strozzapreti Cacio e Pepe in a Pecorino Romano Crisp.The history of Rome is built on pecorino, not Romulus and Remus. In the old, traditional, heartfelt dishes, you'll find pecorino—from tripe, pajata, carbonara, all the way to pasta alla zozzona! But cacio e pepe is the exception; it stands out and rises above because here, it's for serious folks. Just two ingredients, no frills, just like us Romans—if you have something to say, say it straight.With a Roman dish, it should hit you right in the gut!

This is by far the simplest and the most classic pasta dish ever grace this earth. Sometimes, the simpler the dish, the easier it is to screw things up. Maybe one of these days, I will post an IGTV on which pasta to choose and the science of water to pasta ratio for the best results.Spaghetti is traditionally used for this pasta dish, but I find that spaghetti is overrated and overused, while linguine is the polar opposite. Use whatever black peppercorns you can afford. There are hundreds upon hundreds of different brands with a wide range of prices. Use whatever brands you think are worth your money on. At the end of the day, it is the technique that will elevate this dish. Speaking of technique, for the best results, toast the peppercorns before grinding them in a mortar and pestle. Yes, blitzing the peppercorns in a spice grinder will somehow "dilute" the intensity of the peppercorns. I also threw in some pink peppercorns. It permeates the pasta ever so slightly.As for the cheese, use pecorino romano. Do not buy those pre-grated ones. They contain sawdust which preventing the cheese from clumping together. Yes. Sawdust. Somehow the food regulator permitted them. Please, for the love of food, buy a good quality block and grate them freshly whenever you need some cheese. It is magical how just 3 ingredients will create such a complex dish. Simplicity is indeed the ultimate sophistication. I hope you will give this recipe a try.

I hope I don't upset the purists—this is a recipe to cook on a boat to avoid the risk of boiling water and to save water. It's made for cooking while on the move, so you can enjoy great pasta without having to handle pots full of boiling water, which can be dangerous in tight spaces.

Cacio e pepe pasta is one of the most famous dishes in Roman cuisine, but contrary to what you might think, it's not easy to make. The hardest part is creating the creamy sauce with Pecorino and mixing it with the spaghetti without forming lumps or making it rubbery. It doesn't always turn out perfectly.

A dish so traditional and ancient, it hardly needs an introduction. I tried making it for the first time and I have to say, it's really simple to prepare—just a few easy tips to follow.

"I'll make you cacio e pepe" is the new "I love you."Without a doubt, my favorite pasta 🍜

I wanted to try this recipe, and even though it didn’t turn out perfect, I really enjoyed it.

Here’s my recipe for a super creamy and flavorful cacio e pepe. You’ll only need 3 ingredients: pici, tonnarelli, or spaghetti, aged Pecorino Romano cheese, and whole black peppercorns!

Two seasonal vegetables that blend perfectly together... I wanted to combine these wonders of nature in a timeless recipe, perfect for enjoying their full flavor!