A plate of spaghetti cacio e pepe enjoyed on board
A dish that I must say I appreciate very much, even though I have eaten it relatively little, is pasta cacio e pepe.
Even though the ingredients are very simple, it is not at all easy to prepare this type of pasta.
Everything must be cooked properly otherwise the cheese will string and clump together.
At home, after a couple of unsuccessful attempts, I found the right measurements, as did the chef on the ship who, the time I took these photos, had cooked an excellent dish!
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Photo taken with Honor 20.
To discover my recipe click here.
Cacio e pepe is a typical dish from Lazio. As the name suggests, the ingredients are very simple and include only black pepper, pecorino romano cheese and pasta. The most traditionally used type of pasta is tonnarello. Like other dishes of Lazio cuisine, it is prepared with simple ingredients, easily available and with a long shelf life (during the transhumance it was not easy to get food). It has its roots in the cuisine of farmers and shepherds of the Roman countryside.
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