How to Make Cacio E Pepe Recipe in Stanley Tucci’s ‘Searching for Italy’

I watched Stanley Tucci’s travel cooking show, “Searching for Italy,” before visiting Rome and one of the four Roman pastas caught my attention — cacio e pepe.

Stanley Tucci at Hotel Eden in Rome, Italy.

Stanley Tucci at Hotel Eden in Rome, Italy.

Ernesto Ruscio/Getty Images


Just weeks after binge-watching Stanley Tucci’s Emmy award-winning show, “Searching for Italy,” which premiered in the UK in late February, I visited Rome, Italy’s capital city. As I saw in episode 2 of Tucci’s show, centered on Rome, locals are known for four key pasta dishes that the 61-year-old actor tries.

Tucci’s first stop is restaurant Armando al Pantheon, where he eats amatriciana, made with rigatoni in a tomato sauce, guanciale (pork cheek), and grated Pecorino Romano cheese.

While dining at Trattoria Pommidoro, in the San Lorenzo neighborhood, Tucci hears about alla grecia, made with guanciale, Pecorino, and black pepper. He eats the more commonly-known dish, carbonara, a spaghetti that requires raw egg yolks, grated Pecorino, and crispy pork belly.

As someone who doesn’t eat pork, it was the fourth and final dish that caught my eye for its simplicity and creamy appearance, Cacio e pepe, made with Pecorino and black pepper.

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