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 ...

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.

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 ...

Ancini de Pepe. O ne of the tiniest kinds of pasta you'll find at the supermarket is ancini de pepe. This itty bitty pastina ...

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.

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.

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 ...