Less is more in this elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil. We featured this pasta recipe as part of writer Anya von Bremzen's ode to Rome, "Eternal Pleasures," in our April 2010 issue.
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Pairing Note A medium-bodied sangiovese, like the 2005 Brancaia Tre Toscana, will complement this dish's peppery notes. —David Rosengarten