Cacio e Pepe con fiori di zucca.
Welcome to my favorite traditional Roman pasta: cacio (pecorino cheese) and pepe (pepper). This particular dish is from one of our favorite restaurants, “Cuccurucù,” where they throw in some zucchini flowers for extra flavor (which is why I consider it one of the best in town).
The recipe is simple but delicious, as the star of this dish is the fresh pecorino cheese, a regional favorite. This specialty is one of the three most famous Roman pastas, and we could spend a lifetime trying the various versions at restaurants around the city. Actually, doesn’t sound too bad to me – let the taste-testing continue!