Cacio e pepe is a traditional Italian pasta dish that originates from Rome. Its name translates to "cheese and pepper," which highlights its two main ingredients: Pecorino Romano cheese and black pepper. The dish is typically made with spaghetti or tonnarelli, and it is known for its simplicity and rich flavor. To prepare cacio e pepe, cooked pasta is tossed with grated Pecorino Romano and freshly cracked black pepper, creating a creamy sauce without the use of cream. The heat from the pasta helps melt the cheese, resulting in a smooth, savory coating that clings to each strand.