CACIO E PEPE (LAZIO)
I love the simplicity and overtly Italian approach to Cacio e Pepe. I am hard pressed to find a single dish that has been more influential in Italian cooking. Cheese, pasta water and black pepper are now the foundation to many other iconic pasta dishes from the Lazio region of Italy.
Here is a link to how to make Cacio e Pepe:
As you can see from above, Einstein will point you in the direction on what other variants of pasta sauce one can make after understanding the approach to cooking Cacio e Pepe.