Why is “cacio e pepe” popping up everywhere on menus in SF?

[Rhona]

[Rhona]

Lately, chefs have been “cacio e pepe-ifying” lots of dishes—adding pecorino and black pepper to everything from fries to butter bread. It’s a simple flavor boost that hits hard, and people are noticing.

[Rhona]

Lately, chefs have been “cacio e pepe-ifying” lots of dishes—adding pecorino and black pepper to everything from fries to butter bread. It’s a simple flavor boost that hits hard, and people are noticing.

[Author]

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