Cacio e pepe

Cacio e pepe is one of those dishes that seems like it should be a doddle to make – it’s made up of just a handful of ingredients, after all.

But for plenty of people, it can be hard not to end up with a watery mess or cheese clumps.

A new study by Italian Street Kitchen has revealed the Roman staple is one of the most searched for pasta recipes in the UK (alongside fellow fromage-filled dish, macaroni cheese).

Here’s how culinary pros make restaurant-worthy cacio e pepe at home.

Cacio e pepe ingredients

First things first, chef and author Chris Baber said to focus on using the best quality ingredients possible – as well as the right equipment.

“While you’ll find many variations of this iconic pasta dish, this is my foolproof method for creating restaurant-quality cacio e pepe at home,” he added.

For a two-person serving, you’ll need: 250g spaghetti, 100g pecorino, 1 tbsp freshly cracked black pepper, and (optional) a........

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