The simple dish of cacio e pepe – "cheese and pepper" in Italian – is having a moment. But what makes a delicious iteration of cacio e pepe? Should you stick to bucatini or do spaghetti and pappardelle make it better? Parmesan cheese or pecorino?

With only three, sometimes four ingredients, cacio e pepe is all about the technique – and the quality of the pasta. In this video we focus on the key elements and simple ingredients of this most satisfying of pasta dishes and show you how to make it at home.

This video is produced by Broadsheet in partnership with Cucina Matese. Make your own cacio e pepe at home with Cucina Matese’s spaghetti – pasta made in Italy, using traditional methods – only available at Coles.