Spaghetti alla Carbonara is glossy, peppery, and deeply savoury, with a silky sauce made only from eggs, Pecorino Romano, rendered guanciale fat, and starchy pasta water. The finished dish should be creamy without cream, with crisp-edged guanciale and a bold bite of black pepper.

Cacio e Pepe is a deceptively simple Roman pasta with a silky, pepper-laced cheese sauce that clings to every strand of spaghetti. Sharp Pecorino Romano and freshly toasted black pepper create a bold, savory dish that tastes far richer than its short ingredient list suggests.

Al dente spaghetti is coated in an intensely savory, velvety Pecorino sauce. Toasted black pepper adds warmth, fragrance, and the dish’s characteristic Roman flavor.

Al dente linguine are tossed in a glossy sauce of savory Pecorino, Parmesan, and toasted black pepper. Lemon and parsley add brightness and a fresh contrast to the creamy, cheesy sauce.