Low carb dinner. I served it with a vegan Italian sausage on the side. Serves 2, but we ended up eating smaller portions, so 3 for us. 270 calories if for 2.

It is among the most basic, simplest pastas there is, and one of the darlings of Rome, appearing on nearly every menu. Why? Because when made right, it is incredible. This recipe was developed by Steve Dunn, from Cook’s Illustrated.#GlobalApron

A delicious meal on National Spaghetti day!!!! Casio e Pepe is one of the oldest recipes from ancient Roman Shepherds.

A very old simple Roman Dish from long ago still surviving the ages. The toasted and raw fresh ground black pepper gives you duel flavor from the same ingredients. There are several controversial ideas about exactly how this recipe should be. I did mine this way with butter and oil and it is delightful.The olden days Shepherds would tend sheep carrying food that wouldn't spoil. Dry pasta, aged Pecorino Romano cheese, and pepper corns were common to carry. They would make the sauce from the pasta water and cheese only, in a well greased pan. So I only added the butter and a little more oil.

I truly enjoy the simplicity of the dish cacio e pepe so very delicious. I added extra cheeses and a bit of ham. 9 out of 9 people very much enjoyed this dish there was nothing left as one scooped up the rest for his lunch the next day.

This is by far the simplest and the most classic pasta dish ever grace this earth. Sometimes, the simpler the dish, the easier it is to screw things up. Maybe one of these days, I will post an IGTV on which pasta to choose and the science of water to pasta ratio for the best results.Spaghetti is traditionally used for this pasta dish, but I find that spaghetti is overrated and overused, while linguine is the polar opposite. Use whatever black peppercorns you can afford. There are hundreds upon hundreds of different brands with a wide range of prices. Use whatever brands you think are worth your money on. At the end of the day, it is the technique that will elevate this dish. Speaking of technique, for the best results, toast the peppercorns before grinding them in a mortar and pestle. Yes, blitzing the peppercorns in a spice grinder will somehow "dilute" the intensity of the peppercorns. I also threw in some pink peppercorns. It permeates the pasta ever so slightly.As for the cheese, use pecorino romano. Do not buy those pre-grated ones. They contain sawdust which preventing the cheese from clumping together. Yes. Sawdust. Somehow the food regulator permitted them. Please, for the love of food, buy a good quality block and grate them freshly whenever you need some cheese. It is magical how just 3 ingredients will create such a complex dish. Simplicity is indeed the ultimate sophistication. I hope you will give this recipe a try.

Cacio e Pepe is so simple and straightforward delicious. Add bacon and it becomes more tasty and still delicious meal.

A classic Roman pasta dish. The combination of black pepper and pecorino is something special. I like to use a softer pecorino, as it tends to melt smoother. Be patient with this dish. It may take a few tries to find the magic texture.

A pleasantly peppery pasta dish when you’re tired of the same old pasta.

This is very a famous pasta dish from Rome. It is an easy and truly delicious one. And the best part? It has very few ingredients! Don't let its simplicity and the few ingredients fool you, it is one excellent dish!It is important to use 3 table spoons black pepper (it may sound a lot to some, but it doesn't taste too peppery!)PS: Recipe is by one of my favorite chefs: Mario Battali.

This is my take on a dish I ate during my first and only trip to Venice. Our group leader arranged dinner for us at a local trattoria, and the primo was a humble-looking plate of pasta flavoured with not much more than anchovies and breadcrumbs. Needless to say, looks were deceiving. The pasta was garlicky, lightly briny and salty, and totally delicious. The best bit was the crunchy breadcrumbs liberally sprinkled on top, which added both extra flavour and texture. For my version, I also added a lemon. It's seared for extra flavour and to tone down the bite slightly, and really helps to add a pop of brightness to the dish. Buon appetito.