At his restaurant, Friedman’s cacio e pepe is an off-menu offering; it has also become his family’s most-requested comfort food dinner at home (Friedman himself is partial to roast chicken).

While cacio e pepe tends to trend every few years (it was Rome’s trendiest dish in 2012 and the most popular dish in the U.S. in 2016), there are a handful of tried-and-true recipes that’ll ...

Making a perfect plate of pasta is undoubtedly an art form. However, as a group of researchers recently discovered, producing that ideal plate takes a lot of science, too.

Cacio e Pepe is a classic Italian dish that’s all about simplicity and bold flavors. With just 4 ingredients—spaghetti, black pepper, butter, and Pecorino Romano—this creamy pasta is rich ...

In a world often drawn to complexity, Cacio e Pepe is a gentle reminder that sometimes, the best things in life and on your plate are the simplest. So, take a seat, pour a glass of wine, and let us ...

As for the "cacio," Coltivare orders an 80-pound wheel of Parmesan per week. The wheels are aged 18 months and cost $1,000 each. Pera says it can take nearly an entire work day for staff to break ...

Ever since we tried chefs Jody Williams and Rita Sodi's genius Cacio e Pepe Potatoes recipe from the March issue of the magazine, we’ve been dreaming up all kinds of ways to get a little more ...

Cacio e pepe is an iconic pasta dish that is also frustratingly difficult to make. A group of Italian scientists studied what makes it fall apart to better understand how to make it more reliably ...