Quote:
Originally Posted by Monahammer
If you add Lemon you have Cacio Pepe, an infinitely better and tastier dish than alfredo.  |
The great thing about cooking is it allows everyone to adjust their recipe and tweak it to their taste. I've tried variations but always come back to the traditional, classic recipe for cacio e pepe - no oil, and certainly no butter or lemon, just high quality peppercorns (e.g. tellicherry or similar) and pecarino romano, pasta water and spaghetti. My favorite pasta when done right.