Little, buttery, savory rounds flecked with black pepper and flavored heartily with pecorino cheese are excellent before dinner or by themselves. Wrapped in paper and tucked in a decorative box, they're a charming host or hostess gift.
'cacio e pepe' on Serious Eats
When Dale Talde—former Top Cheffer and current restauranteur-superstar—gets home from a long night of service, plus or minus five or six Jamesons, he makes Cacio e Pepe, or what he lovingly calls "Italian macaroni and cheese."
This is an ultra-quick recipe that's roughly based off of pasta cacio e pepe—the Roman dish of pasta tossed with Pecorino Romano and lots of black pepper. It's a late night, quick fill'er up specialty popular amongst the tight-jeaned Euro club crowd and the old folks alike. A cheaper, quicker, and easier version of the already super cheap, quick, and easy carbonara, if you will.