RECIPE: HOW TO MAKE CACIO E PEPE FROM VATICAN CITY

The delicious dish of Cacio e Pepe, originally from Vatican City, is a classic recipe of Italian cuisine that combines the simplicity of its ingredients with an exquisite and comforting flavor. Learn how to prepare it to enjoy an authentic gastronomic experience.

Ingredients of Cheese and Pepper

400 grams of pasta (preferably spaghetti)

1 cup grated Pecorino Romano cheese

1 teaspoon freshly ground black pepper

Salt to taste

Preparation of Cacio e Pepe step by step

In a large pot, bring salted water to a boil and cook pasta according to package directions until al dente. Reserve a cup of the cooking water and then drain the pasta.

In a large skillet over medium heat, add the freshly ground black pepper and sauté for a few minutes until fragrant.

Add about half a cup of the reserved cooking water to the pan and bring to a boil. Then, add the cooked pasta and stir to combine the ingredients well.

Over low heat, gradually add the grated Pecorino Romano cheese, stirring constantly so it melts and forms a creamy sauce. Add more cooking water if necessary to achieve the desired consistency.

Once the sauce is smooth and thick, remove the pan from the heat and serve the Cacio e Pepe hot. Sprinkle on a little more pecorino cheese and ground black pepper before enjoying this delicious Roman delight.

Enjoy this traditional dish from Vatican City that will captivate your palate with its authentic and comforting flavor!