Bon Appétit presents a cacio e pepe recipe featuring pasta, Pecorino Romano and Parmesan cheeses, black pepper, and butter, with instructions to grate cheese finely, reserve pasta water for emulsifying the sauce, and serve immediately. The Roman dish traditionally uses tonnarelli but works with spaghetti or bucatini, and requires careful technique to achieve a silky, well-balanced sauce.
Otto Beta
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Bon Appétit presents a cacio e pepe recipe featuring pasta, Pecorino Romano and Parmesan cheeses, black pepper, and butter, with instructions to grate cheese finely, reserve pasta water for emulsifying the sauce, and serve immediately. The Roman dish traditionally uses tonnarelli but works with spaghetti or bucatini, and requires careful technique to achieve a silky, well-balanced sauce.