Cacio e pepe is another Roman pasta favorite. It’s made with pecorino and black pepper but, again, no cream or butter. Moisture comes from some pasta cooking water and perhaps a little olive oil. This is a perfect example of how simple combinations of good ingredients can make Roman dishes so transcendently satisfying.

A simple salad of greens and cheese – we believe the greens are another favorite of Rome called puntarelle, a type of chicory with a mildly bitter edge – or is it arugula?

These were just about the most lusciously crusty, juicy, and delicious sausages we’ve ever had. Quite salty, but not too much so.

The outside tables are choice at Da Sergio.