The Roman classic is one of four dishes the city is known for but this recipe breaks the tradition. Romans only use Pecorino Romano for the dish but chef Kotaro Noda adds Parmigiano Reggiano. I ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. Cacio e pepe is an always-popular pasta order traditionally comprised of spaghetti, pecorino Romano ...

The study—conducted by a group of scientists from the University of Barcelona, the Max Planck Institute for the Physics of Complex Systems in Germany, the University of Padova in Italy, and the ...

It’s not your cooking skills that is making your cacio e pepe subpar — it’s science. Fortunately, new research is here to help you master this deliciously simple dish. Cacio e pepe might be considered ...

Anthony Vitolo, executive chef and owner of Emilio's Ballato and Vitolo in New York City, is stopping by the TODAY kitchen to share easy and classic Italian recipes for a spectacular end-of-summer ...

In 2010, chef Evan Funke spent 23 days in Rome eating cacio e pepe. “I saturated myself in order to understand this dish because I was so intrigued by it and flabbergasted by its simplicity,” he said.

(CNN) — Few things are as impressive to dinner party guests as a perfectly executed à la minute pasta dish. As a Roman-born foodie, I would argue that cacio e pepe, a Roman pasta recipe that is as ...

On this week's episode of TODAY All Day's "#Cooking," Samah Dada is putting her own delicious spin on two classic Italian dishes. First up, she makes a lighter, baked version of fried eggplant that's ...

Not too long ago, cacio e pepe was a rather obscure pasta dish in the U.S. The simple preparation of long thin noodles, such as spaghetti or bucatini, traditionally spun with a little pasta water in a ...