Cacio e Pepe

This is a super simple Roman dish that only requires you to have the very best ingredients on hand. There are only four ingredients in this dish so you really can't skimp on quality. The flavor is intense and amazing. We tasted this at La Carbonara (not in Campo d'Fiori) in Rome just last week and it made the top three on our best dishes in Italy list. You could probably make this with a pasta of any shape, but I reccomend a thick spaghetti/fettucini type pasta to get maximum sauce exposure.



So here it is, brace yourselves for the simpleness of it all:



Pasta (I had this with tonnarelli, thicker spaghetti)

Pecorino Romano cheese

Black Pepper (freshly ground, preferably Malabar)

Olive Oil



Cook the pasta until it is al dente. Al dente for italians is much chewier than what we are used to in the U.S. Drizzle with olive oil and toss onto a plate. Grate a good amount of fresh Pecorino Romano onto the pasta and sprinkle with black pepper. When it is time to eat (which should be immediately!) stir it all together to make some creamy goodness. Delicious!!!!