In the Cucina with La Gazzetta: Cacio e Pepe

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In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! We would like to feature your special dishes, so if you have a recipe, we would love to hear from you! Please email your recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before October 10.
This creamy Italian pasta recipe is shared by contributing writer Joni Lucarino. Joni's tips and tricks will help you to create the most tasty dish!

Cacio e Pepe

dalla cucina di Joni Lucarino

The Holy Trinity of Italian pasta, specifically Roman, is Carbonara, Amatriciana, and


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