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.

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 ...

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 ...

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 ...