Why is Cacio e Pepe (Cheese and Pepper) seemingly so difficult to make? One of the reasons is because there are so few ingredients. When that is the case each of these components becomes very important. There is a balance to be had and some of that balance is subjective and depends on your own taste. What looks creamy and delicious on camera may not be that delicious. Plus there is one more secret to making this ancient Roman dish that not many people know or understand. Join Chef G.S. Argenti as he breaks it all down for you from the meaning of the name Cacio e Pepe down to its components and how you can make the best Cacio e Pepe for your palate.
