Italian

Fresh pasta sheets, slow-simmered Bolognese sauce made with a blend of tender ground beef, ground veal and aromatic herbs and spices. Each layer is generously smothered in a velvety truffle béchamel sauce, adding a luxurious creaminess that ties the dish together.

Mastering the art of a perfect Cacio e Pepe dish is no small feat. It requires patience, practice, and attention to detail. I have a foolproof method that will ensure you achieve a flawless Cacio e Pepe every time.

A crowd-pleasing pull-apart bread infused with garlic and herbs, making every bite a savory delight.