9Cacio e Pepe
Simple, bold, and surprisingly complex, cacio e pepe is the ultimate test of a Roman cook’s skill. Made with just pasta, Pecorino Romano, black pepper, and pasta water, the dish depends entirely on technique.
The cheese melts into a creamy sauce without clumping, while the pepper adds warmth and depth. This dish reflects Rome’s culinary philosophy: fewer ingredients, greater precision. It’s deceptively simple and deeply satisfying.
