Cacio e Pepe is one of the most famous and minimalistic Roman pasta dishes, characterized by its deceptively simple ingredients and the creamy technique required to master it.
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- Technique: The hot pasta is tossed vigorously with the Pecorino Romano and the pepper, adding small amounts of the starchy pasta cooking water. The starch and the hot water melt the cheese and create a thick, velvety cream that perfectly coats the pasta without being oily or lumpy.