Cacio and Pepe is one of the most famous and tasty pasta recipes in Italy.
The first tip for the success of this dish: add a little salt to the pasta cooking water otherwise you risk getting too savoury pasta. Don’t worry, the Pecorino Romano DOP will take care of the taste! When it comes time to drain the pasta, remember to save some of the cooking water. Now take our Cacio and Pepe cream and add it to the pasta a little at a time, alternating this with a little cooking water. Continue with this operation until a cream is formed which will make your dish beautiful to look at and good to eat. Please note that this operation must be performed with the fire off.
Buon Appetito!
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