The toothy pasta matches well with the dish’s creamy sauce and big cheesy/peppery flavors. We chose to make our Cacio e Pepe with bucatini. Not enough starch in the pasta water and the sauce never reaches optimal creaminess – the cheese and pasta water never quite emulsify. Too much heat and the Pecorino bands up, breaks and separates. Not enough heat and the Pecorino clumps up in a watery mess. The fact is that, if you don’t respect certain rules of chemistry, Cacio e Pepe just doesn’t work. However, one false move can cause the cheese to separate and the sauce to clump up. ![]() It looked pretty straight up and easy to make at home…. The world fell in love with Anthony Bourdain’s favorite pasta. The only seemingly complicated element of that dish was the impromptu Pecorino Romano bowl the dish was served in. In the show, Bourdain reveals what seems like a simple dish where a bunch of pasta (typically tonnarelli) was artfully mixed with a combination of Pecorino Romano cheese and fresh ground black pepper. It’s the first item Bourdain eats in his ‘too too cool for school’ black and white homage to Vittorio De Sica’s 1948 film Bicycle Thieves. Ironically, the timing of that visit was the same year that Anthony Bourdain catapulted Cacio e Pepe to global prominence in his No Reservations Rome episode. ![]() Pasta Cacio e Pepe has become a modern Roman pasta classic Plus, it tasted so good that we ordered it again. The simplicity of the dish made with cheese and pasta intrigued and excited us. ![]() That was our initial thought when we encountered Pasta Cacio e Pepe in Rome during our first visit in 2010.
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