Cacio e Pepe
Rome, Italy
Pasta tossed with Pecorino Romano and black pepper into a glossy sauce using nothing but starchy cooking water.
Why locals eat it
One of Rome's four classic pastas, born from shepherd staples that travelled well: hard sheep cheese, pepper and dried pasta.
Local tip
Order it in a small trattoria rather than a tourist terrace; the sauce should cling, never pool.
Typically made with
tonnarelli, Pecorino Romano, black pepper. Recipes vary — always check with the vendor if you have allergies.