Cacio e pepe, which translates to cheese and pepper, is a simple combination of ingredients with a texture that’s tricky to ...

Anthony Bourdain said that one particular pasta dish "could be the greatest thing in the history of the world." Here's why he ...

On my f irst trip to Rome, my family and I stopped at a restaurant near Castel Sant’Angelo to celebrate my birthday. We ordered plates of pastas, salads, and pizza and devoured everything.

1 t freshly ground black pepper 410 g can butter beans in brine 2 T butter 100 g Parmigiano Reggiano, grated extra virgin olive oil, for drizzling 1 Toast the black pepper in a pan for 2–3 minutes, or ...

Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that ...

NCR digital editor John Grosso shares a favorite meatless meal for Lent: cacio e pepe, one of the "four horsemen" of Roman ...

Cacio e Pepe, what could be simpler? A traditional recipe from central Italy. It consists of noodles in a creamy blend of pecorino cheese, pepper, and starch-enriched water.

1. In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and ...

Thought this cheesy Italian favourite was out of reach for plant-based diners? Think again: Shannon Martinez has designed an easy vegan version with all the payoff of the original, in this extract ...

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses. Return the pasta to the ...