Cacio e Pepe

Cacio e Pepe is the purest expression of Italian pasta, demanding only pecorino Romano, black pepper, and starchy pasta water to create an emulsion that's velvety yet sharp. Achieving this requires using 200 grams of pecorino per pound of pasta and tossing at high heat to avoid clumping. Compared to #2 Carbonara, Cacio e Pepe is both older and simpler, relying on just cheese instead of egg yolk for its body, yet it achieves a sauce that's actually 20% creamier per gram of fat content. It's also 30% faster to prepare than #4 Amatriciana, which needs guanciale rendering, making it the ultimate weeknight Roman classic.