Cacio e pepe from EAT at The New York Times by Mark Bittman

  • pecorino Romano cheese
  • Parmigiano Reggiano cheese
  • tonnarelli pasta
  • pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other long pasta such as spaghetti or linguine for tonnarelli pasta.

  • EdM on December 22, 2017

    Tough to make creamy cheese sauce with this method unless all ingredients, including bowl, stay hot during mixing. Rated low for this reason, otherwise good flavor.

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