One of the great Italian dishes is a Roman pasta dish called Cacio e Pepe. It’s basically the richest, tastiest, remarkably simple pasta of all times. I learned about it watching Anthony Bourdain doing a show from Rome. (I miss him badly). It’s made with bucatini (a hollow long pasta) with Romano cheese and pepper.
Cacio e Pepe has recently shown up on many menus. It’s usually being altered with different pastas, different cheese and less fattening ingredients.
Here’s a version I recently had at La Trattoria in Naples on 5th Ave. Very rich and tasty, but made with Parmigiana and fettuccine. Prepared inside the wheel of cheese. Also, not quite enough pepper. Good, but not the real thing.
JoshEatsandDrinks 
Prefer it with bucatini. Had it in summit last weekend while visiting david and Marla and girls. It was good but not great as we both expect it to be all the time because it is soooo simple to make. Doing it with fettuccine just doesn’t cut it.
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