Original Pasta Cacio e Pepe – wie in Rom 🇮🇹🍝

In this video, I'll show you one of the most purist classics of Italian cuisine: Pasta Cacio e Pepe – authentic, honest, and without any frills. No cream, no garlic, no oil. Just dried pasta, Pecorino Romano, black pepper, and pasta water. Cacio e Pepe originates from Roman shepherds' cooking and perfectly illustrates what Italian cuisine is really about: good ingredients and the right technique. I'll explain step by step how to make the sauce creamy, why the cheese shouldn't clump, and what you absolutely must pay attention to. Cacio e Pepe comes from Roman shepherds' cooking and perfectly demonstrates what Italian cuisine is really about: good ingredients and the right technique. ⸻ 🛒 Find the perfect ingredients & tools here: 👉 www.valdispizza.de In my online shop, you'll find everything you need for authentic Italian cooking: 🇮🇹 High-quality Italian ingredients 🍝 Flour & semolina for pasta 🔪 Tools for pizza & pasta 🔥 Accessories that I personally use and recommend 👉 Be sure to check it out: www.valdispizza.de ⸻ 🧀 Ingredients (for 4 servings) • 400 g dried pasta (e.g., tonnarelli or spaghetti) • 150–180 g Pecorino Romano cheese • Freshly ground black pepper • Salt (for the cooking water) 👉 Many of the ingredients & tools can be found directly in the Shop: https://www.waldispizza.de ⸻ 🇮🇹 Origin Cacio e Pepe is a classic dish from Rome/Lazio and is one of the four great Roman pasta classics – along with Carbonara, Amatriciana, and Gricia. ⸻ If you like the video: 👍 Leave a like 💬 Write your questions in the comments 🛒 And check out the shop: https://www.waldispizza.de ⸻ 🔔 Don't forget to subscribe For more pizza, pasta & authentic Italian cuisine – and the perfect products directly from the shop.