Cacio e pepe, described by Anthony Bourdain as one of the greatest pasta dishes, showcases the simplicity of combining Pecorino Romano cheese with black pepper and starchy pasta water to create a creamy sauce that clings to noodles. While traditionally made with Pecorino Romano, chefs like Martha Stewart suggest alternatives like Grana Padano, which is more affordable yet maintains a similar taste profile. This dish not only reflects Italian culinary traditions but also invites culinary experimentation with different pasta types.
If you've never had the famous pasta dish cacio e pepe, which Anthony Bourdain called "the greatest in the history of the world," you may be wondering what all the fuss is about.
The magic of the dish comes from transforming grated cheese and black pepper into a piquant, creamy sauce that silkily coats the noodles using nothing more than starchy pasta cooking water.
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