Sugo cacio e pepe

Cacio e pepe is considered one of the most technically demanding sauces in Roman cuisine—only three ingredients, but the emulsion of Pecorino Romano, black pepper, and pasta water requires precision. This sugo delivers the result ready-made in the bottle.

The base is Pecorino Romano, the tangy, salty sheep's milk cheese from Lazio, combined with coarsely ground black pepper. In Rome, the sauce is traditionally served with tonnarelli—square spaghetti whose rough surface absorbs the creamy sauce well. It also works with spaghetti or rigatoni.

A dry, acidic white wine pairs well with the pepper: a Frascati Superiore or Greco di Tufo. Those who prefer red should choose a light Cesanese – it will stand up to the pepper without overpowering the cheese flavor.