I started out making Cacio e Pepe, but ended up using a rosemary olive oil Asiago and stracciatella addition, with mafaldine.
I don’t really have a recipe to follow, as I just memorized how to make a good Cacio e Pepe and played around with some ingredients on hand (toast your peppercorns!!!)
It came out amazing!
by Love_Kitty5140
2 Comments
I understand Italian chefs now recommend putting cornstarch in the pasta water you use in this recipe. Have you heard this? It’s supposed to keep the cheese from clumping.
Looks very tasty!