Cooking time here at La Tua Pasta! Today we talk about a superstar: Cacio & Pepe. Cacio e Pepe, like Carbonara, is a recipe based on skill and simplicity.  Its origins are very ancient and are supposedly rooted in the bucolic days of Roman shepherds tending to their flock during the time of the Roman Empire.  The shepherds used the simple ingredients that they had and that would travel well; pasta, pecorino (sheep’s milk cheese), and black pepper (an easy to carry ingredient that doesn’t spoil).   Despite the horrors that are seen on many cheap menus this dish like Carbonara should have no cream or butter in it.  If it has cream or butter it is not a Cacio e Pepe; no paid card-carrying member of the Italian Republic would dare disgrace this dish with cream or butter!  The ‘creaminess’ comes from the emulsion of the starchy pasta water and the grated pecorino and Parmesan. Follow our recipe at https://www.latuapasta.com/recipes/tonnarelli-cacio-pepe/  . . . . . . #londonblogger #londonfoodies #tastelondon #londonlicious #londonfoonblog #londonfoodguide #londonbylonders #londonfood #eaterlondon #londonfood #londonfoodblogger #timeoutlondon #londonsbest #londonliving #ukblogger #ukbloggers #ukblog #borough #boroughmarket #onlineshop #recipes #cacioepepe #eathotdinner #spreadinglove #onlineshopping