Today we’re making an authentic cacio e pepe recipe inspired by our recent trip to Rome. We enjoyed this delicious Italian pasta throughout the city. And although Cacio e Pepe only has three ingredients, each restaurant seems to make it slightly differently.

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Cacio e Pepe is pronounced “kah-cheeoh eh peh-peh.” The translation means “cheese and pepper.” Traditionally, the preferred Cacio e Pepe pasta is tonnarelli, though you can also use a thick spaghetti or bucatini. Tonnarelli is very similar to spaghetti, but has a more squarish shape to it.

The ingredients needed to make the Cacio e Pepe Sauce are simply finely grated Pecorino Romano cheese and some of the hot pasta water. An authentic cacio e pepe recipe will never include butter, olive oil, or any other type of cheese.

Although you can buy a jarred Cacio e Pepe sauce at places like Trader Joes, why would you? With just three ingredients, this is the ultimate weeknight dinner and it comes together in a snap. The key to this recipe is the starchy pasta water, which combines with the soft grated cheese to create a rich and creamy sauce.

In an episode of "No Reservations," Anthony Bourdain said Cacio e Pepe "could be the greatest thing in the history of the world." His favorite place to eat the famous Roman dish was at Ristorante Roma Sparita on the Piazza di Santa Cecila.

This Roman recipe is so popular that it has inspired spin-off recipes like cacio e pepe pizza, which is simply pizza topped with Pecorino Romano cheese and fresh cracked pepper. Other variations on the classic include cacio e pepe arancini and cacio e pepe ravioli.

Thanks to Lele and Deshawn Dickinson for including us on this wonderful birthday celebration to Italy! You can find them at https://pacngo.net

RECIPE LINK:
https://cookingsessions.com/cacio-e-p...
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