Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity and freshness.
Have not made yet but plan to do so.
PROBLEM: Someone needs to edit the close captioning portion as the English is nonsense way too many times. Might be laughable but I find it just sad, some of us need it for clarification during the video
How can something this simple be so absolutely amazing? Don't skimp on the ingredients, they are worth every bite.
Rating: 5 stars
Delicious! I was shocked how fantastic this recipe was. The lemon cuts the intensity of the cheese and it really is creamy and just delicious. We ate it as a main course. I have made it several times and with several kinds of cheeses. The first time I only had parmesan and it was still spectacular. Hint: Make homemade pasta, it is worth the effort. Fresh pasta soaks up the sauces perfectly.