Cacio e pepe from Bon Appétit Magazine, May 2011: The Italy Issue (page 138)

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

  • TrishaCP on June 30, 2013

    I had similar problems to jzanger (wish I had seen that review first). Even using a non-stick skillet, the pepper didn't make it into the pasta, leaving a bland and too salty final dish.

  • jzanger on February 01, 2013

    Flavor was good, but the technique left most of the pepper and butter stuck to the bottom of the pan. I was hoping for the silkier texture. Next time I would try a method which has the pasta cook in the skillet so the starches aren't poured down the drain.

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