Category: Pasta

I have an attraction for recipes that, when executed correctly, are basically foolproof.  In that context I call attention to a variation of a widely consumed Roman pasta dish called “Cacio e Pepe,” a name that refers to the cheese used to flavor the noodles (cacio) and the coarsely ground black pepper that really defines the dish (pepe). I discovered that the word ‘cacio’ (pronounced kah-cho) in Italian is more or less synonymous with “formaggio” or “cheese” but seems to be used mainly to describe sheep’s milk products generically. Continue reading “Cacio e Pepe SPQR”