At Sandro's, an Italian restaurant in NYC, chef Sandro Fioriti is the only one allowed to make the cacio e pepe, which isn't actually listed on the restaurant's menu.

The exceptionally assertive ewe’s-milk cheese from Emilia-Romagna, known as Pecorino di Fossa, makes a great substitute for Pecorino Romano in this recipe for spaghetti cacio e pepe.

Vicki Denig is a NY-based reporter who covers restaurants ... I opted to check it out for dinner, of course, as my cacio e pepe mission was in full force. We started the dinner with pillowy ...