One of the many pasta dishes I learned to cook in Italy, Cacio e Pepe or Cheese and Pepper pasta is a favorite. The simplicity of this recipe makes it a perfect last minute dinner. Keep the ingredients in your fridge and you’ll always have a quick meal at the ready.
Pecorino Romano is made from sheeps milk and saltier and tangy than parmesan, whereas Parmesan is made from cows milk and has nutty flavor and is a milder cheese. These two cheese’s compliment each other nicely.
I prefer to use Tagliatelle pasta , however you can also use a Fettucini. Both are flat pasta’s with fetuccini being just a bit thicker. Always use a quality pasta, my personal favorite is DeCecco.
It’s important to finely grate the Pecorino Romano and use very hot water for a smooth sauce. Also use a coarse fresh ground pepper to add flavor and texture.
For a flawless Cacio e Pepe (Cheese and Pepper), you need to work fast. Don’t let the water cool before melting the cheese otherwise the sauce will clump.