Where to Find the Best Pasta Dishes in Rome, Italy | Eater
"A Testaccio institution for cacio e pepe prepared tableside: fresh-egg tonnarelli are tossed with a bit of cooking water, generous pecorino, and a bold hit of black pepper to produce a rendition that sits between old-school restraint and modern creaminess—just creamy enough to curl around the fork while still peppery." - Rachel Roddy
