Today I decided to cook one of my favorite dishes, Cacio e Pepe in a crusted Parmesan Frico Cup. One of my first dishes I had in Rome, and certainly one of the most memorable. While being a dish with only a few ingredients, it takes a careful approach in preparation to get it just right. Personally I enjoy mine super creamy with plenty of cracked black pepper. If making this dish it’s a must to eat it in a Parmesan Frico cup which pairs perfectly with the pasta and pecorino cheese. One of my favorite dishes to make and especially to eat!