Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
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By Yvonne Ruperti
Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV
With just three main ingredients (cheese, pepper, and pasta), this Roman dish would be the best quick meal we ever tasted. As long as we could keep the sauce from clumping.
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WHY THIS RECIPE WORKS
For cheesy cacio e pepe recipe that was also creamy and smooth, we swapped butter for heavy cream, whose lipoproteins encouraged the protein and fat molecules in the sauce to bond rather than separate.