Cacio e pepe in Rome
Cacio e pepe is a pasta dish from Lazio, the region around Rome. The name means cheese and pepper. The sauce is grated pecorino romano and black pepper, brought together with a little of the pasta’s cooking water.
The guides name tonnarelli at Felice, Flavio, Grappolo d’Oro, Da Cesare and Da Enzo, and spaghetti at Antica Pesa. Felice finishes the dish at the table, and Trattoria da Danilo tosses it in a wheel of pecorino. Numbers nine and ten, Checchino dal 1887 and La Carbonara, come from 50 Top Italy’s list alone. Roscioli is also number two for carbonara in Rome.
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