Cacio e Pepe
Cacio e Pepe means “cheese and pepper” and that’s all you need to make this gloriously simple pasta dish. Yes, pasta. If you have a favorite brand of gluten-free pasta, go for it. If not, “ zoodles ” work well for this dish, too. What matters most here is not the noodle, it’s the cacio e pepe. The type of cheese used for this classic Italian dish matters in a big way. It’s not just any cheese, it’s Pecorino Romano, an aged Italian cheese made from sheep’s milk. Don’t buy cheese labeled only “Romano,” and don’t buy it pre-grated. What you want is the real deal—a wedge of genuine Italian Pecorino Romano. Once only made near Rome in the Lazio region of Italy, most Pecorino Romano is now made in Sardinia. Handmade in the ancient tradition, this great cheese is naturally rich in conjugated linoleic acid. In a 2010 trial, Pecorino Romano improved markers of inflammation and atherosclerosis in human subjects compared to a control cheese low in CLA . A generous amount of grated Pecorino