The Very Flavour of Rome

Although I have been to Rome on a number of occasions, I might never have discovered spaghetti cacio e pepe. Sure enough, it sits there on most menus but you could easily pass it by, and it is hardly a dish that a restaurateur would be in a hurry to sell to tourists. Far better to sell the fillet steak with rocket and cherry tomatoes, the hors d’oeuvres (often aubergine and courgettes done four different ways respectively) or the baked sea bass, rather than a humble (and cheaper) dish of pasta and cheese. However, this dish is the very flavour of Rome.