I was in the mood to make a nice pasta dish for my wife this week. Night was coming fast and I needed something foolproof. I knew she loved alfredo style sauces, so I decided to whip this dish up. The great thing is that it's super easy. Impossible to mess up.

So I keep seeing this recipe for amazing pasta with minimal ingredients. Having the ability to make a creamy sauce with only pasta water and cheese? I had to try for myself. So today, I am making Vincenzo's Plate's Recipe on how to make traditional Cacio E Pepe.Cacio e pepe (Italian pronunciation: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish from the cuisine of the city of Rome. Cacio e pepe means "cheese and pepper" in several central Italian dialects. As the name suggests, the ingredients of the dish are: black pepper, grated Pecorino Romano cheese, and spaghetti, or traditionally tonnarelli. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended, to make the sauce adhere well. If this is your first time coming to my kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help my channel keep going. Happy Cooking, UB