at L'Artusi
"Cacio e pepe is a technique test, not a recipe. L'Artusi's tonnarelli is properly coated in a starchy emulsification — no cream, no clumping. The Pecorino is applied in stages. The black pepper is aggressively applied. Correct."
— Expert, 96/100 credibilityExpert Reviews
"Cacio e pepe is a technique test, not a recipe. L'Artusi's tonnarelli is properly coated in a starchy emulsification — no cream, no clumping. The Pecorino is applied in stages. The black pepper is aggressively applied. Correct."
"Every strand of pasta is coated. The sauce tightens as it cools — you eat fast. The pepper is not decorative; it's structural. This is the dish that defines the restaurant."