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Cacio e pepe is the greatest pasta in the Italian culinary canon.

Six ingredients. 100% technique.

Cacio e pepe is the omelet of the Italian kitchen. All of the ingredients must be of the highest quality. The quality of the peppercorns matters. The salt level of the water the pasta is cooked in matters. And when executed properly the result is a sensual, creamy, peppery, salty, umami-rich ode to Rome. As an avid cacio e pepe lover, I am a fan of hand cracking the peppercorns using the side blade of a chef’s knife so that they retain some texture (and carry more spice).

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