HOW TO MAKE
Fettuccine with Cacio e pepe sauce
This dish of peasant origin, was born in the Roman countryside. The shepherds, during the grazing, brought with them poor foods that were easy to preserve for a long time, such as black pepper, dried tomatoes, pig check or seasoned pecorino. Another essential ingredient was the pasta which gave them a great calorie intake, helped them to bear the cold and above all, being composed of carbohydrates, they had a great filling power, so as not to make them go hungry. Cacio e pepe was born as a poor dish of the peasant tradition of Lazio but today in Roman restaurants it has become a real symbol of the regional gastronomic tradition.