Cacio e pepe
A Lazio pasta dish of pecorino and black pepper.
Cacio e pepe is a pasta dish from Lazio, Italy, made with grated pecorino romano and black pepper, typically served with tonnarelli or spaghetti. Its preparation requires careful temperature control to achieve a smooth, creamy texture, as the cheese can easily become lumpy.
Quick Facts
- Country
- Italy
- Region
- Lazio
Facts from the source article.
More in Cuisine of Lazio
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