This weeknight friendly recipe applies the flavors of cacio e pepe to no-boil gnocchi, which are cooked in a skillet till they're crisp on the outside and fluffy on the inside. Ready in just 30 ...

Giorgio Eramo runs a fresh pasta restaurant near St Peter's square - serving up cacio e pepe and other traditional pasta dishes. "It's terrible. It's not cacio e pepe... What Good Food published, with ...

In either case, you’re going to want Giada De Laurentiis ‘ 10-minute cacio e pepe recipe on hand and ready to go.

advertisement 05-06-2025 DESIGN Scientists just designed the perfect cacio e pepe recipe Here’s how to make this cheese-and-pepper pasta dish so it doesn’t clump, according to physics.

This isn’t just pasta - it’s a Roman classic. Learn the traditional technique behind the ultimate cacio e pepe recipe that ...

And so, without further ado, here is the Di Terlizzi team’s “scientifically optimized recipe” for a “consistently flawless execution” of cacio e pepe: For two servings: Pasta (240 g) ...

To prepare a cacio e pepe meal for two people—with around 11 ounces of pasta and 7 ounces of cheese—the team’s “ scientific recipe ” calls for 0.18 ounces of starch.

Before he left on his cacio e pepe quest, Funke tried to put a tonnarelli cacio e pepe on the menu at Rustic Canyon, where he became chef in 2008. “I’m not saying it didn’t exist, but ...

INSTRUCTIONS Preheat the oven to 450°F. Place 12 cups of water and 2 tablespoons of salt in a large pot. Cover the pot and bring the water to a boil. Remove and discard 1 1/2 inches from the ...

This Lemony Arugula Spaghetti Cacio e Pepe is one of the most popular recipes from Chrissy Teigen's first cookbook, "Cravings" ($16), and it's easy to understand why.

Just as she learned from Chef Callegari, De Laurentiis’ recipe has you stretch your pizza dough into an oval, then cover it in crushed ice before popping it into the oven. As the pizza cooks ...

So, when Food Network host and chef Giada De Laurentiis put her own twist on cacio e pepe, we didn’t think it was possible to elevate an already perfect dish — but, boy, were we wrong.