Authenticity Cacio e Pepe pasta - NO clumps tips
Cacio e pepe pasta - Step by Step recipe from someone who grew up very close to Rome.
Ciao, I’m Chef Marco.
I’m a 27-year-old Italian chef from Abruzzo, born and raised in the heart of Italy. Growing up in my family’s restaurant in Pescara, I spent over 10 years honing my skills and developing a deep passion for cooking. Three years ago, I took a leap and moved to NYC to share my love for authentic Italian cuisine.
I believe cooking from scratch isn’t just a rewarding and creative process—it’s also essential for a healthier lifestyle. On this channel, you’ll find step-by-step Italian and Mediterranean recipes designed to help you ditch highly processed food and embrace wholesome, delicious meals.
Today is cacio e pepe’s turn.
One of the most iconic pasta dishes from Italy. Perfect representation of how simplicity is the key of real Italian cooking.
5 ingredients including salt and water for a worldwide famous, delicious pasta dish.
INGREDIENTS
Serving 2:
320g pasta
About 200g Pecorino Romano DOP (Now you know what DOP means)
About 5g Pepper corns
Salt to taste
Cooking water is not measurable. You gotta use your eyes and look for a uniform and smooth sauce.
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📅 A NEW RECIPE EVERY SUNDAY
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