Pasta alla Gricia is one of Rome’s oldest pasta recipes, made with just pecorino romano and guanciale. Think of it as the love child of Carbonara and Cacio e Pepe—rich, silky, and full of flavour. Some even say it’s creamier than both! I learned how to make it properly during my recent trip to Rome, and now I’m sharing the authentic method with you. 👉 Get the full recipe here: https://www.vincenzosplate.com/pasta-alla-gricia-recipe/ | Vincenzo's Plate

Pasta inspired popcorn?! Cacio e Pepe popcorn uses those iconic flavors of Parmesan black pepper and it makes the most divine snack! It’s simple but some of the best popcorn I’ve ever had! Couple things, you must use freshly grated Parmesan. I’ve found that using a microplane to grate the Parmesan gives you the most delectable shavings. Typically you’d use freshly ground pepper for cacio e pepe pasta but for this popcorn I like to use regular granulated black pepper because it really gets into e

Paccheri Cacio e Pepe 🤌🏻 Des pâtes al dente, crémeuses et parfaitement enrobées d’une sauce délicate au poivre et au pecorino, pleine de caractère. 👉🏻 Un plat simple, généreux… et qui va vous régaler, ragazzi 💣 L’abus d’alcool est dangereux pour la santé, à consommer avec modération. Lagostina Four Seasons Hotel George V Paris Restaurant Le George - Four Seasons Hotel George V, Paris. Paccheri Cacio e Pepe 🤌🏻 Al dente pasta, creamy and perfectly coated in a delicate pepper and pecorino sa

11K views · 348 reactions | Cacio E Pepe! Give it a try: https://www.billyparisi.com/pasta-cacio-e-pepe-recipe/ | Chef Billy Parisi | Facebook