Recently cacio e pepe, the classic Roman pasta of black pepper and Pecorino Romano cheese, has gained serious popularity. Its humble ingredients have transcended it to a full-blown culinary trend, popping up on restaurant menus and in food magazines and blogs not only in its traditional form, but also in unique interpretations like savory cookies, potatoes, and even ice cream.
But as much as I enjoy cacio e pepe, I haven't jumped on the bandwagon because my heart belongs to another classic Roman pasta. And no, it's not carbonara.
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