Classic Cacio E Pepe

Cacio e pepe has been a huge part of my life since I was a little girl growing up in Rome. So many of you have requested help on how to perfect this dish. While it is simple, things can go sideways if you don’t follow my royal advice! First, use half the amount of water you normally would for cooking the pasta. This will make the water extra starchy which will help bind the sauce together at the end. Next, you have to grate your Pecorino Romano by hand. Pre-grated cheese is not as flavorful and sometimes has additives than can affect the formation of a creamy sauce. Also, make sure it’s grated using the finest hole of the cheese grater. You want it light and fluffy!