Cacio e pepe — literally cheese and pepper in Roman dialect — is one of Italy's most celebrated pasta sauces, built from just three ingredients: black pepper, pecorino romano and pasta water. Many modern versions also incorporate parmesan for balance. Pecorino romano is sharp, salty and intensely savoury; parmesan is nuttier and milder. Using equal quantities of both creates a sauce that is rich and complex without being overwhelmingly salty. The cheeses must be finely grated, almost powdery, so they melt evenly off the heat. Both Lana and Anthony were criticised by the judges for under-cheesing their sauces: without enough cheese, the signature character of the dish disappears, leaving little more than a buttery pepper sauce.