Cacio e Pepe is a traditional Italian pasta dish that originates from Rome. Its name translates to "cheese and pepper," which are the two main ingredients. The dish typically uses spaghetti or tonnarelli pasta, combined with Pecorino Romano cheese and freshly cracked black pepper. The preparation is simple yet requires technique. The pasta is cooked al dente, and the cheese is grated and mixed with the pasta water to create a creamy sauce. The result is a flavorful, comforting dish that highlights the quality of its few ingredients, making it a staple in Roman cuisine.