Spaghetti cacio e pepe is made with black pepper and pecorino cheese.
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Physicists have discovered the key to making cacio e pepe pasta, a traditional Italian dish made with black pepper and pecorino cheese, consistently delicious.
To cook cacio e pepe, you need to melt the cheese in some of the water you boil the pasta in to create a smooth sauce, which is notoriously difficult to achieve. If the mixture gets too hot or the balance between cheese and pasta water starches is off, the sauce will turn out to be unpleasantly lumpy instead of smooth.
Source: www.newscientist.com
