Tagliolini Cacio e Pepe With Smoked Ricotta – This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon. Serves 2 INGREDIENTS 1 tbsp freshly ground black pepper 150g fresh tagliolini 60g
Cacio e Pepe – An exclusive recipe from Katie Parla's new book Tasting Rome, this classic Roman pasta dish is made with ground black pepper and heaps of pecorino cheese