Italians love to eat cheese on its own, but it’s as an ingredient that il formaggio really shines. Cheesy sauces such as carbonara or cacio e pepe (which literally translates to 'cheese and pepper') are extremely common and are usually paired with a long, thin pasta like spaghetti or linguine. Other options are shell shapes, for example, conchiglie or cavatelli, as their hollow interiors are the perfect vehicle for holding these sauces.