Cacio e pepe

A contemporary Roman invention is cacio e pepe. It is a tasty yet straightforward recipe made with Pecorino Romano (cacio), a local sheep milk cheese, and a dash of pepper (pepe). There are only three ingredients in total. Cacio e pepe, as Anthony Bourdain said on an episode of No Reservations, "may be the greatest thing in the history of the world," but difficult to prepare flawlessly, according to BBC Travel.

The secret to making cacio e pepe, according to La Cucina Italiana, is skillfully combining just the proper quantity of finely grated Pecorino Romano cheese with the hot, starchy boiling water to emulsify the cheese and create a rich sauce that delicately coats each tonnarelli or spaghetti piece. A single error will result in a clumpy mass of cheese pieces that bind the spaghetti together. Butter, oil, or wheat are never used as thickeners in genuine cacio e pepe from Rome. In Rome, it can be difficult to find the perfect cacio e pepe platter. Too many eateries skimp on their sauces by including thickeners or butter. For the best cacio e pepe, seek out classic trattorias with tableside service.