Every home cook should have a cacio e pepe recipe in their back pocket.
"Cacio e pepe . We make fresh extruded pasta using semolina, eggs, and water. The pasta is cooked in rapidly boiling salted water until about 90% cooked through. The pasta is transferred to a pan and tossed with a blend of pasta water , fresh grated Pecorino Romano, and toasted fresh cracked black pepper while it finishes cooking.
It's important to finish the last little bit of cooking the pasta in the sauce in order for the pasta to 'drink up the sauce' as it continues to rehydrate during the last stages of cooking. The pasta is garnished with a little more fresh cracked pepper, shaved Pecorino Romano, and something not commonly seen in most cacio but that we do: fresh lemon zest.""The dish I often recommend that home cooks take a stab at is cacio e pepe — it's a classic.
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