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!

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.

Today is #cacioepepeday... I made a quick spaghetti dish. It might not be perfect... but it works! 😉👍

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

A very old simple Roman Dish from long ago still surviving the ages. The toasted and raw fresh ground black pepper gives you duel flavor from the same ingredients. There are several controversial ideas about exactly how this recipe should be. I did mine this way with butter and oil and it is delightful.The olden days Shepherds would tend sheep carrying food that wouldn't spoil. Dry pasta, aged Pecorino Romano cheese, and pepper corns were common to carry. They would make the sauce from the pasta water and cheese only, in a well greased pan. So I only added the butter and a little more oil.

Hard work pays off in the future... but laziness pays off right away! Lucky dish: cacio e pepe.

Just a few ingredients to create what we think is the best dish in the world.

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 found this recipe on Giallo Zafferano and I must admit... it really intrigued me!It actually surprised the guests as well.A tasty twist worth trying 🥦

A twist on the classic Roman cacio e pepe, an easy and quick main dish.

I was inspired by the author acasadifrancesca. Reading her biography, I found that we share an interest in simple, wholesome dishes. This pasta has bold flavors and uses just a few ingredients, but when balanced well, it delivers an exceptional taste.Now I want to share my result with you.It's not an easy recipe, but I enjoy a challenge, so I also decided to make the tonnarelli from scratch.I hope this makes your mouth water.See you soon 😊

It is among the most basic, simplest pastas there is, and one of the darlings of Rome, appearing on nearly every menu. Why? Because when made right, it is incredible. This recipe was developed by Steve Dunn, from Cook’s Illustrated.#GlobalApron