Rachel Roddy’s recipe for pasta cacio e pepe | A kitchen in Rome

You always remember your first time: Rachel Roddy hails the classic Roman three-ingredient pasta dishOf all the classic Roman pasta dishes, cacio e pepe was the one I tasted first – and still the one I like best. It has just three ingredients: pasta, cacio (aka pecorino romano) and freshly cracked black pepper. In cooking, though, the pasta creates another ingredient: the cloudy cooking water slightly thickened with starch that has seeped from the pasta as it boils. This cooking water is a