Cacio e Pepe

Rome’s classic pasta just takes is a little practice and some elbow grease to make a luscious, cheesy sauce with no heavy cream or butter necessary. I prefer combining everything in the pot, which is less messy and gives you plenty of space to stir vigorously. (See notes for the paste method if you'd like to give that a whirl instead.) Spaghetti and tonnarelli are my two favorite shapes, but rigatoni and bucatini (fat, hollow noodles) also work well here.

Good

% Daily Values based on a 2,000 calorie diet

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