Cacio e Pepe Done right! 10/10

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Kacho epepe. And if you do it right, it is better than all others. The best part is to make it. It’s super simple. Let me show you. You only need three ingredients. Pasta, black pepper, and pecorino romano. First thing to do is to grate your cheese. Get it nice and fine, just like this. Then after cooking your pasta, grab a little bit of the starchy water and mix it with the pecorino romano. Whisk that up real good and keep whisking and add water little by little. Because as you’re doing so, you will start becoming creamier and creamier. And in the end result, you should have something like this. A nice creamy sauce that it is now ready for the pasta. To finish this dish, go ahead and crack a little bit of black pepper into a skillet. Toast it up for a little bit. Go ahead and add some pasta water, followed by the al dente cooked pasta. Go ahead and toss it vigorously so everything can get nicely coated. Throw your cream in there and toss a little bit more. The more you toss it, the creamier it’s going to get because once you’re satisfied with the creaminess, the only thing left to do is to plate the whole thing up. Just make sure when you’re done, add a little bit more of pecorino romano on top, followed by some freshly ground black pepper. And this is kachoy pepe. One of my favorite pastas to eat. It’s just incredible. That is on a whole another level. scares me.