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Here's how I make cacio e pepe, the classic Roman dish of pasta with cheese and pepper. Traditionally you'd make it with just olive oil, black pepper, and pecorino romano. I like to add just a little butter. Sorry.
As for ingredient amounts, this is one of those dishes you don't need to measure. Watch the video and do basically the same thing and it'll taste good. Key is pasta water and vigorous stirring when you add the cheese to emulsify it (otherwise it clumps). Here's a published version of the recipe: www.seriouseats.com/2016/02/s...
Makes a great midnight snack.
27 мар 2020
