Risotto A Modo Mio

Cacio e Pepe


This old-time Roman dish has become fashionable lately, and you’ll find it on the menus of the priciest Italian restaurants. But don’t let that turn you off—there’s actually nothing pretentious at all about cacio e pepe.

Great for a weeknight dinner or spur of the moment spaghettata, to make cacio e pepe you simply toss just-boiled pasta with lots of grated pecorino romano and freshly ground black pepper. With only four ingredients, if you count the pinch of salt for the pasta water—nothing could be more quintessentially Italian in its exquisite simplicity. And yet cacio e pepe is not that easy to master. Get your technique wrong, and this dish can turn into a rather unattractive mess. But no worries, let me give you a few tips that will have you whipping up your own perfect cacio e pepe in no time. Continue reading “Cacio e Pepe” »

Bucatini all’Amatriciana


Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
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