Authentic Cacio e Pepe Recipe | How to Make Italian Cheese and Pepper Pasta

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Welcome to our channel! Before we dive into this incredible Cacio e Pepe recipe, let's take a moment to transport you to the enchanting streets of Rome with some captivating visuals. You'll catch a glimpse of the city's beauty and the pasta we enjoyed on our trip to Rome.

Now, it's time to bring that Roman magic to your kitchen with our unique twist on Cacio e Pepe. We've added a touch of cream to make it even more irresistible, and we're not holding back on flavor! Italians may raise their eyebrows, but we're certain you'll love this variation.

In this detailed tutorial, we'll guide you through the process step by step, ensuring you achieve the same creamy, cheesy, and peppery perfection you'd find in a Roman trattoria.

Ingredients👇🏻

180 g spaghetti
100 g pecorino romano cheese
Salt
Pepper, to taste


Instructions👇🏻

Begin by cooking your pasta in salted water until it reaches the perfect al dente texture.
In a pan set to medium-low heat, gently toast your black pepper for 90 seconds. Afterward, introduce a ladleful of pasta water into the pan.
Incorporate your cooked pasta into the mix and toss everything thoroughly over the heat, allowing the flavors to meld.
Turn off the heat and gradually add your Pecorino cheese, along with a bit of pasta water to create a tantalizingly creamy texture.
Present your dish with a sprinkle of additional ground pepper on top. Buon appetito!

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