{"id":5989,"date":"2014-02-02T13:46:13","date_gmt":"2014-02-02T12:46:13","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-cacio-e-pepe-queso-y-pimienta-a-la-romana\/"},"modified":"2024-01-06T20:08:45","modified_gmt":"2024-01-06T19:08:45","slug":"pasta-cacio-e-pepe-cheese-and-black-pepper-a-la-romana","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-cacio-e-pepe-cheese-and-black-pepper-a-la-romana\/","title":{"rendered":"Pasta cacio e pepe (cheese and black pepper) a la romana"},"content":{"rendered":"
The recipe for spaghetti cacio e pepe, one of the best, most delicious, pleasant, cheap, quick and easy to prepare, classic spaghetti dishes of Roman cuisine.<\/div>\n
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All you need is spaghetti, pecorino romano and black pepper.\u00a0This cheese is called pecorino because it is made with pecorino milk, which in Italian means sheep.\u00a0There are several types of pecorino, but only 5 of them have a designation of origin: Sicilian, Tuscan, Sardinian, Sardinian flower and Roman, which is the one used, as I said, to make this dish.\u00a0The Pecorino Romano is the saltiest of all and has a little spice of its own, which makes it unique.\u00a0I say of its own, because some types of pecorino are spicy, because they have pepper or cucumber added.\u00a0So, if you don’t have pecorino at hand, replace it with some very cured sheep’s cheese, with a little spice.<\/p>\n

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