Cacio e pepe
Together with the pasta alla carbonara the pasta “cacio e pepe” is one of the most traditional dish you can find in Rome (only in Rome), no oil needed, it’s delicious, creamy a must try.
Cacio e pepe in Italian language means “cheese and pepper”, “Pecorino Romano” is the principle ingredient, a hard salty cheese made from sheep’s milk, typical of Rome, it can be eaten grated on pasta also as a table cheese.
Have a look to the ingredients:
Ingredients list:
(for 4 people)
320g (0,70lbs) (11,3oz) spaghetti
220g (2 1/2 cups) (7,7oz) Pecorino romano cheese (not too mature) finely grated
2 tbsps fresh rough ground pepper
1500ml (50,7floz) water
1 tbsp salt