WHERE TO EAT The best Cacio e pepe in the world (according to food experts)

"Make sure you try the cacio e pepe tonnarelli pasta."

"The tonnarelli cacio e pepe is better than ever: grittier with pecorino and Parmesan, with plenty of pepper sting."

"The menu is short but most people come for the delicious cacio e pepe pasta, made with pecorino cheese and black pepper, served on a crisp shell of Parmigiano."

"The pasta cacio e pepe (cheese-and-black-pepper pasta) in particular is among the best in Rome."

"I had wonderful cacio e pepe pasta and stewed salt cod with tomatoes. Simple but very good!"

"The best Cacio e Pepe ever. I died."

"Mainstays include one of Rome’s best cacio e pepe, served out of a massive, scooped out Pecorino cheese round."

"The menu revolves, but keep an eye out for the classic black-peppered spaghetti."

"You will be among tourists, but this is one of Rome's truly iconic old school trattorie, complete with a gorgeous wood-panelled dining room lined with framed paintings and sketches. On the tables are Roman cuisine's greatest hits. The pick is the cacio e pepe, in which the pasta is seemingly emulsified with the cheeses and cracked pepper rather than physically sauced."

"As you’d expect at a place named for pasta, the noodles must be sampled. Two of the simplest --- one with olive oil, garlic, chili and Grana Padano cheese, the other with black pepper and Pecorino --- are among the best."