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What is Cacio e pepe?

From La Carbonara to a Pasta al Checca , But Cacio e Pepe which means “cheese and pepper” in Italian, it is considered one of the best if not the best by a lot of people, including Anthony Bourdain. In an authentic recipe there is no salted or unsalted butter or olive oil, and of course just certain types of grated cheese.

Is Cacio e Pepe the best pasta in Rome?

Rome isn’t just famous for the Colosseum or the Trevi Fountain, because they sure can make some delicious Pasta dishes. From La Carbonara to a Pasta al Checca , But Cacio e Pepe which means “cheese and pepper” in Italian, it is considered one of the best if not the best by a lot of people, including Anthony Bourdain.

How do you make Cacio e pepe?

Place the skillet with the pepper sauce back on to medium-high heat, add the spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed and continue to combine. When the spaghetti is cooked (about a minute) and the creamy sauce has thickened slightly, the Cacio e Pepe is ready.

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