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Literally translating to “cheese and pepper,” the cheesy pasta dish Cacio e Pepe is a storied staple of Roman cuisine. Cacio e Pepe combines two hard cheeses — parmigiano reggiano and pecorino romano — with grated black pepper. Beautiful for its simplicity, it’s one truly sophisticated meal. This recipe comes from the kitchen of Casa Tua, which is a Northern Italian restaurant with locations in Miami, Aspen and Paris. Miky and Leticia Grendene lead Casa Tua, which literally means “your home,” with the ethos that “we put our heart first.”
Click to know the recipe: https://www.salon.com/2020/04/11/cacioe-pepe-is-a-staple-of-roman-cuisine-heres-how-to-make-a-restaurant-quality-dish-at-home/
