This is a version of the classic pasta dish cacio e pepe where pecorino romano sheep cheese generally plays the cheese role.
Here we have a version from chef Lele Emmanuele, chef of La Loggia restaurant in Acqui Terme, with flakes of the unique Piedmont goat cheese Robiola di Roccaverano. The pasta is fresh tagliatelle without eggs. The classical fresh pasta base, that is so easy to make, but very rewarding.