Chef Gilano Matarese from Mille Lire shares a date-night pasta dish.
Cacio e Pepe
Cacio e Pepe is one of the most ancient dishes of Italian cuisine. The origin of this humble but delicious recipe dates back to the Roman Empire. For centuries, it has been the perfect meal of Roman shepherds.
Dried pasta, aged pecorino and black pepper were easy-to-carry ingredients and hard to spoil. In my version of this classic, I combine the pungent flavor of the Pecorino with the sweeter and nuttier flavor of the Parmesan.
The addition of Black Truffle Paste is optional and imparts more complexity to this simple yet delicious dish.