"A traditional cacio e pepe recipe uses freshly made tonnarelli, a long pasta that's similar to spaghetti but is thicker and square instead of round."
"The key to making this pasta dish is the starch contained in the pasta, so when choosing your pasta shape, look for bronze-die extruded pasta."
Cacio e pepe, a quintessential Roman dish, highlights simplicity with its combination of just pasta, black pepper, and pecorino romano cheese. The success of this dish hinges on the quality of ingredients, proper technique, and the pasta's shape. Traditional choices like tonnarelli or pici offer a unique texture that allows the sauce to adhere well. However, sturdy alternatives like spaghetti can also be used. The starch in the pasta plays a crucial role in achieving its signature creamy texture without adding butter or cream, making it a comforting yet sophisticated meal.
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