Sunday, August 7, 2011
A Better Cacio E Pepe
Cacio E Pepe the Roman dish made with warm pasta, cheese (usually Romano), plenty of cracked black pepper and pasta cooking water stirred quickly together until the cheese melts into a sauce is a dinner-time staple around here. Tonight I took the usual recipe one better and added a small knob of butter, some crushed red peppers and a splash of olive oil to the pot as I stirred the drained pasta. It's not exactly the Eternal City's staple dish but it made for a pretty comforting Sunday supper with a wink to Roman tradition.