Cacio e Pepe
"Cacio e Pepe is a minimalist Roman pasta with just three ingredients: pecorino cheese, black pepper, and pasta water. The cheese must be finely grated and tempered with hot pasta water to create a smooth emulsion, not clumps. Despite its simplicity, it requires extreme technical skill and has become a test of a restaurant's quality."
Logistics
Moderate
Vibe
Simple, elegant
Duration
30-45 minutes
Best For
Foodies
The Backstory
Cacio e Pepe originated as shepherd's food in the hills around Rome—pecorino was portable, pepper preserved food, and dried pasta cooked over a fire. Many chefs fail because it's unforgiving.
Local Secret
"Order it as your first course to judge the kitchen's quality. If it arrives clumpy or oily, the restaurant isn't serious. Always order tonnarelli, never spaghetti."