These sautéed onions with cacio e pepe flavors bring the essence of the classic Italian pasta to new heights. The savory combination of Pecorino Romano cheese and freshly cracked black pepper coating ...

In 2010, chef Evan Funke spent 23 days in Rome eating cacio e pepe. “I saturated myself in order to understand this dish because I was so intrigued by it and flabbergasted by its simplicity,” he said.

Because you're wondering: Yes, there is sugar. The recipe calls for half a cup in what yields a quart of ice cream. Not too crazy, although it was definitely enough to taste dessert-y. The egg-less ...

It's cheesy peppery goodness achieved with a scant three ingredients, this classic of Roman cuisine is an alchemical marvel. Molly McArdle is Food & Wine's Updates Editor. She has written and edited ...

You cannot make cacio e pepe better.” Of course, that hasn’t stopped Chang and Josh Pinsky, the chef of Momofuku Nishi, from trying: Their unorthodox take replaces the traditional Pecorino Romano with ...

The study—conducted by a group of scientists from the University of Barcelona, the Max Planck Institute for the Physics of Complex Systems in Germany, the University of Padova in Italy, and the ...

A trio of peppercorns gives this pasta a subtle, floral heat. This deceptively simple classic of Roman cooking is lent both more complexity and subtle heat by using three types of peppercorns. Pink ...

Cacio e Pepe in Roman dialect means pasta made with cheese and pepperPhoto Credit: Pexels Say it out loud: Cacio e Pepe. There is a quiet elegance to the way the words roll off the tongue. It sounds ...