Cacio e pepe. Or chese and pepper. Only two ingredients to prepare a sauce that, as far back as anyone remembers, has been part of the essential cuisine of Rome. A sauce with a perfect creaminess, given that the Pecorino cheese, in the place of oil, is cooked with the pasta’s cooking water.

It surprises — and a lot. In addition, when plating it we have used our Salt & truffle grinder to transform this minimalist dish into a gourmet experience.