The preparation of cacio e pepe is a simple ritual only in appearance, but one that encompasses in a few gestures an ancient ...

This classic of Roman cooking couldn't be more simple, but our favorite cacio e pepe recipes have fun making things a little ...

This cult dish from Rome, ready in a few minutes with just two ingredients, offers a result that borders on perfection for the taste buds.

Give us the lowdown—especially what not to miss. You can’t come here without trying the namesake: an exceptionally creamy cacio e pepe, made with the perfect quantities of pecorino cheese and ...

Pasta alla gricia: Rome’s best-kept secret ... Pecorino Romano and black pepper are the only ingredients in cacio e pepe. The appeal of this pasta is in its simplicity. David Caceres, executive ...

Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that ...

Chef Stefano Callegari of Sbanco, a restaurant just south of San Giovanni in south Rome, tops his fastidiously made pizza dough with the flavors of classic cacio e pepe. He even sprinkles a bit of ...

Cook a pound of any long pasta (bucatini, linguine, spaghetti, etc.) according to the package instructions, making the pasta water salty but not too salty. Drain the pasta, reserving a few cups of ...