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Guardian: How to make the perfect cacio e pepe | Food | The Guardian
It’s most popular pasta dish, but should you use spaghetti, how much pepper do you need, is pecorino or parmesan best – and how do you achieve a smooth,...
Leonardo Vignoli’s Cacio e Pepe | The Splendid Table
www.splendidtable.org
Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century.
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