Strolling along Rome there is no doubt in my mind that you will come across the enticing sight of Cacio e Pepe.
Italian chefs claim that you can tell a chef’s worth solely based on how they make this simple yet incredible dish.
This minimalist Roman dish sounds too easy maybe even bland, but harmonize each ingredient well and you will create a dynamic dish so tasty that it will require nothing else.
Cacio e pepe is simply Pecorino cheese, spaghetti, butter (or olive oil) and pepper.
First start by boiling water (add a little dash of olive oil for flavoring).
Meanwhile melt your butter into a skillet.
Once your spaghetti is cooked, drain the pasta (but not all the water!) and add said pasta along with a little bit of the water into your skillet of melted butter and pepper.
Use tongs to mix your spaghetti into your buttery mixture. Grate your pecorino cheese (and I mean REALLY grate that cheese).
Keep mixing with your tongs until cheese is nicely melted.
Top it off with some more cheese and peper and there is your Cacio e Pepe.
Simple yet delicious