Chefs Share Their Secrets To Restaurant-Worthy Cacio e Pepe

<div><img src="https://img.huffingtonpost.com/asset/68f75385180000aed8fe3be8.jpg?ops=scalefit_630_noupscale" alt="Cacio e pepe" data-caption="Cacio e pepe" data-credit-link-back="" data-credit="Elena Noviello via Getty Images" />Cacio e pepe</div><div class="content-list-component text"><p>Cacio e pepe is one of those dishes that seems like it should be a doddle to make – it’s made up of just a handful of ingredients, after all. </p><p>But for plenty of people, it can be hard not to end up <a href="https://www.reddit.com/r/ItalianFood/comments/16b7ykx/why_does_my_cacio_e_pepe_always_end_up_like_this/" target="_blank" rel="noopener noreferrer">with a watery mess</a> or <a href="https://www.reddit.com/r/pasta/comments/1gky8g5/i_tried_cacio_e_pepe_but_wtf/" target="_blank" rel="noopener noreferrer">cheese clumps.</a></p><p>A new study by <a href="https://italianstreetkitchen.com/au/menus/all-day/" target="_blank" rel="noopener noreferrer">Italian Street Kitchen</a> has revealed the Roman staple is one of the most searched for pasta recipes in the UK (alongside fellow fromage-filled dish, macaroni cheese).</p><p>Here’s how culinary pros make restaurant-worthy cacio e pepe at home. </p><h2><strong>Cacio e pepe ingredients</strong></h2><p>First things first, chef and author <a href="https://www.instagram.com/chrisbaber/?hl=en" target="_blank" rel="noopener noreferrer">Chris Baber</a> said to focus on using the best quality ingredients possible – as well as the right equipment. </p><p>“While you’ll find many variations of this iconic pasta dish, this is my foolproof method for creating restaurant-quality cacio e pepe at home,” he added.&