Physicist Ivan Di Terlizzi wasn't having much luck perfecting cacio e pepe in the kitchen, so he instead decided to perfect it in a lab.

And it requires barely any extra work! Cacio e pepe, the much beloved, deceptively simple pasta dish featuring pecorino romano cheese and black pepper, is easy to make—on paper. Just stir grated ...

Cacio e Pepe – literally cheese and pepper – is a pasta dish from the Lazio region of central Italy that consists of just Pecorino Romano cheese, black pepper, tonnarelli pasta and water. And it is a ...

Serve this soup with an abundance of grated Pecorino Romano cheese and a few chunks of crusty bread. This will certainly take ...

Pecorino Romano is the most common type of pecorino ... Pecorino dolce is a lightly salted example of the cheese, and is usually eaten fresh.

Pecorino Romano cheese and black pepper give this white bean soup a creamy and spicy kick. Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work ...