PHILADELPHIA (WPVI) -- The name Marc Vetri has become synonymous with pasta in Philadelphia.

In fact, his South Philly hot spot, Fiorella, just earned a Michelin Bib Gourmand award.

Vetri also has a brand new cookbook dedicated just to pasta, simply named "The Pasta Book."

And now he's sharing the secrets to a classic Roman dish, cacio e pepe.

"Everything in Italy is always super simple," Vetri says. "Three ingredients, max."

Cacio e pepe translates to cheese and pepper.

We're making Vetri's version of cacio e pepe in his own home kitchen. It's one of the recipes you'll find in "The Pasta Book."

"Really original name," Vetri laughs. "It's what I love."

But truly, it's at the heart of what he does.

Flip to the first page of this new book, and you'll find Sal Vetri, Marc's late fa

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