Cacio e Pepe (Cheese and Pepper) is a classic pasta dish of Roman Cuisine.
You can use Bucatini or Rigatoni pasta.
The beauty of the recipe is in its simplicity, there are just the 2 ingredients.
Pecorino Romano D.O.P. and freshly ground black pepper.
I would recommend a quality Pecorino that won’t become lumpy once in the pan. However, when you blend in the cheese it is important to lower the heat…
Here is the recipe.
Remember 1 ounce = 28 grams
For 2 people (generous portions)
250 grams (about 8oz) Bucatini (alternatively Spaghettoni or Rigatoni)
90 grams Pecorino (3oz)
Black Pepper (according to personal taste)
I would like to thank the YouTube channel
Cucinandomelagodo, which was the inspiration for this video in English.