Italian

Greek

Tapas

Cacio e Pepe

0
400g

Tonnarelli or spaghetti

200g

Pecorino Romano cheese

2tsp

Black pepper

Salt

Method

Cook tonnarelli in salted water. Toast black pepper in a pan. Add pasta water to pepper, then toss in drained pasta with grated Pecorino until creamy emulsion forms. Serve hot.

Story

Roman staple with cheese and black pepper—minimalist magic that\'s creamy without cream, a bar favorite for its speed and taste.