Then there was the pasta-to-cheese ratio: 300 grams of pasta, 200 grams of cheese. I love cheese as much as the next person, but this was way too much for my tastes. The result was a gloopy ...

Stir through the pepper and serve in warmed bowls.Don't skip toasting the peppercorns, it adds bags of toasty flavour.If you like this recipe, try our gnocchi version.We've also given beans the cacio ...

Making cacio e pepe is a deceptively simple way to use 'what you have' to make one of Rome's best loved pasta dishes. Following its three-ingredient recipe will transform you into a cacio e pepe pro.

At She Wolf in Detroit, luckily no pasta approaches $30, and their cacio e pepe is set at a safe $18. At Mother Wolf ... ½ pound De Cecco spaghetti, $1.24. 1 teaspoon black pepper, 30 cents.

Step 5: Meanwhile, cook the pasta in slightly salted water until it is al dente and leave to cool for a minute. Save some of the pasta cooking water before draining.

The restaurant – opened near the Campo de' Fiori street market in 1972 and now part of a local chain of bakeries and eateries – offers sophisticated, yet still authentic, takes on classic ...

One, coming from Massari, is to use less water to boil the pasta. “For cacio e pepe, I recommend using about 6 to 8 cups of water for 7 ounces of pasta, which translates to a ratio closer to 1 ...

Cacio e pepe, in its traditional form, consists of exactly five ingredients: pasta, pecorino Romano cheese, black pepper, salt and water. With such a short list, you might think it would be a ...

A Roman-born pasta enthusiast tests the merits of a scientifically optimized recipe for cacio e pepe developed by physicists and finds that the dish tastes great. CNN values your feedback 1.