Post by @giovannisiracusaa

Have you ever made cacio e pepe like this? 🇮🇹 One of Rome’s classic pasta dishes, alongside carbonara, amatriciana and gricia. You can’t mess this one up. It comes out creamy every time! Cacio e Pepe 1 lb (500 g) ditalini or tubetti Pecorino Romano, finely grated Freshly ground black pepper Sea Salt 5 cups water, plus more if needed 1. Add the water to a large pan and bring it to a boil. Season lightly with salt. 2. Add the pasta and cook, stirring often. Add a little more water if needed. 3. Once the pasta is al dente, there should still be some starchy water left in the pan. 4. Turn off the heat and add a lot of Pecorino Romano and plenty of freshly ground black pepper. 5. Toss everything together until the cheese melts into the starchy pasta water and becomes creamy. #pasta #EasyRecipe #fyp