Cacio e Pepe

Cacio e Pepe is a Roman original which has traveled the length of the boot thanks to its ingenuous use of pantry staples. Nothing could be simpler than hot tonarelli pasta (a long noodle similar to spaghetti) tossed with tons of grated cheese (Pecorino Romano of course!) and ground black pepper. The sum is way greater than its parts. The secret lies in the addition of a bit of pasta water to help melt the cheese and form the sauce. Visit a restaurant where the dish is tossed at the table and it becomes dinner theater. You wouldn’t think something this simple could be this good – but try it at home and you’ll be surprised how difficult a dish it is to master.

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