Mamma Mia. Hmm. Crunchy, cheesy. Just enough. The perfect pasta. Just like you. Ingredients. There’s one recipe that defines the iconic Eternal City of Rome, and that is cacio e Pepe. It literally cheese and pepper. And in this case, a very artisanal spaghetto. Wrong. The surface goes and pairs perfectly with this. Let me show you this 10 minute recipe that has changed the perception in the entire world of what Rome stands for. First thing first, peppercorns whole. They have to be ground on the spot, remember? It releases all the aroma. Pepper that has been sitting on a shelf. It doesn’t work the same way. Lightly toast the peppers. Corn. Now you see, I love that there’s some chunky ones in there. It just adds more texture to this very simple three ingredient dish. Pasta. Water is boiling. Salt abundantly. Spaghetti go in. The secret for the perfect cacio Pepe is of course the Pecorino Romano. It’s only cheese, pepper and spaghetti. So this one. Mommy. Yeah. It’s so powerful. Just like you. Needs to be grated in the finest setting. Various. You see this? It needs to be light like a feather. Now the tears of the pasta goes with the starch. Splash in the pepper. This recipe is completely off the fire. Let your pan cool down. Because it can happen. And this is the secret of not clumping the cheese. That too much heat can clump it all up. It needs to be done. Off the fire. Extra dental. Just like you. And now the cream of cheese goes in. Just gorgeousimo. Hmm. I know what’s classic. Unforgettable. Guys just like me.