Test Kitchen: Pecorino Romano Cacio e Pepe

Simple, perfect, delicious pasta. But with a lot of cheese! Pecorino Romano does not actually refer to the city of Rome but to the Romans, who were already making this cheese 2,000 years ago. The Pecorino Romano was one of the first Italian cheese to enjoy national and international popularity. Currently about 20,000 tons of Pecorino Romano are exported each year, 90% of which goes to North America. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15. FULL RECIPE: https://chefs