Tag: Cheese & Pepper Pasta

Cacio e Pepe Being Served Outdoors, Green Striped Tablecloth
Pasta, Gnocchi and Polenta

Cacio e Pepe

This is the best version of Cacio e Pepe I have made so far, although in Rome, where the dish originates, we found they use tonnarelli aka alla Chitarra. a  thick spaghetti and usually it’s fresh.  I would recommend the Spaghetti alla Chitarra pasta made by either Rummo or good pasta from the Napes/Gragnano area.  […]