Cacio e Pepe is a staple of Roman cuisine. Here's how to make a restaurant-quality dish at home

Literally translating to "cheese and pepper," the cheesy pasta dish Cacio e Pepe is a storied staple of Roman cuisine. Cacio e Pepe combines two hard cheeses — parmigiano reggiano and pecorino romano — with grated black pepper. Beautiful for its simplicity, it's one truly sophisticated meal. This recipe comes from the kitchen of Casa Tua, which is a Northern Italian restaurant with locations in Miami, Aspen and Paris. Miky and Leticia Grendene lead Casa Tua, which literally means "your home," with the ethos that "we put our heart first."

Recipe: Casa Tua's Cacio e Pepe

Serves 4

Ingredients:

• 640g Casa Tua Cucina Homemade Egg Tagliolini
• 1/2 Shallot (chopped)
• 1 cup Parmigiano Reggiano
• 1 cup Pecorino Romano DOP
• 8 oz. Heavy Cream
• Sichuan Pepper
• Black Pepper
• Salt
• Extra Virgin Olive Oil

How to make it:

1. Prepare your sauce.
2. Roast shallots in steel sauce pan on low heat.
3. Add heavy cream and black pepper. Stir and bring to a boil, reducing to ½ on low heat. Approximately 7 minutes.
4. Bring 1 gallon of water to a boil; add desired amount of salt.
5. Add pasta and cook for 5-6 minutes.
6. While pasta is cooking, remove cream from heat and let sit for 5 minutes.
7. Add cream to blender and mix with parmigiano and pecorino.
8. Drain pasta.
9. Combine pasta and sauce in new sauce pan and stir.
10. Separate and plate into 4 portions.
11. Finish with Sichuan pepper and enjoy!