If you’ve ever been to a prestigious Italian restaurant, you’ve likely come across cacio e pepe. Literally meaning “cheese and pepper,” it’s a pasta dish ... chef de cuisine at the ...

For that reason, it's best to follow the recipe precisely to garner the best results. That said, De Witt says out of the 5 ingredients in this cacio e pepe, the pasta is the one you can substitute ...

As would be expected, sommelier Andrew Elder suggests reaching for a motherland selection, per the heritage of Italian ...

The classic Italian cacio e pepe pasta is notoriously tricky to get right, but physicists have come up with a trick to ...

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

Before the pasta is fully cooked, take it out of the water and put it in the pan. This is the crucial mantecatura step, fundamental in Italian cuisine. Add the pecorino, and a little more pasta water, ...

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Click here for even more one-pan meals. Unlike most baked pasta dishes, this recipe for baked rigatoni doesn’t require you to pre-boil and drain the pasta. You won’t have to pull out a big pan ...