Her recipe includes using pancetta or you can use bacon. But he’s got some serious feathers in his cap, including being an absolute genius for his recipe for The base for the sauce, traditionally, is pasta water only. Thank you Deb, thank you Whole Foods, and thank you college basketball game (for stealing my husband). I used a mini (5-6 inch) cast iron skillet (Lodge) because I cook for me I love a great success story, and few are greater than yours. This is the first time I’ve actually tried replicating a recipe from your site instead of looking through recipes and been “inspired” by them (as in, seeing a chickpea recipe and making my own but the only common ingrediet between the recipes was chickpeas – that kinda thing). Then a few years later, after chatting up the bartender at Otto, he admitted that Batali’s recipe used butter, too, and I was redeemed! I don’t have potato starch or cornstarch, and since I don’t use them often (and am on a graduate student budget), is there anything I could substitute those with that I might already having lying around/find more uses for? Pages Liked by This Page. Could you podcast some of each so that we can at least get a feel for what went down? Excited: check! It would be so great if you came to Michigan. I actually placed my order for both of your cookbooks just now, so I will get one soon, and one as a lovely surprise in the fall. It also fell apart when I dumped it out of the pan. I can’t believe I had never thought of just having spaghetti and cheese.. being a huge fan of batali and his restaurants here in LA we all know his stuff will be good everywhere. The kids loved it, too, but one said I put in too much black pepper (super fresh and ground large-I thought it perfect). :), An Unlikely Story in Plainville M =). Notify me of follow-up comments by email. I will have to buythe olive oil in this small store in Pike Place in Seattle (if you couldn’t already tell by my name) I always walk in but balk at paying those prices for a bottle of oil, but if I convince my husband that it is only to be used in moderation, he might give in. And then I just let it go. So it happens that my husband has this prejudice against aluminum foil. You are a rock-star!! I can’t wait to enjoy more of your photos and recipes soon! I had that very same pasta at Lupa, and a completely agree. And that sweet boy of yours- perfect! Any recommendations or favorites as to store bought pasta, because as simple as it is, it still depends on the ingredients…Just like San Marzano tomatoes tend to work great for sauce,(my local Treasure Island in Chi-town carries it) any thoughts as to pasta?? Pour 1 tablespoon butter or oil into the bottom of a 9-inch-diameter cast-iron or ovenproof skillet, and swirl it up the sides. One of my favorites! It was the perfect easy sauce to balance out the time it took to make the pasta. #triumphantandunfussy is my new favorite hashtag! I have contact information for the people working on the book on this page: https://smittenkitchen.com/books/ And thank you! I made it last night with some chopped garlic thrown in and a squeeze of a couple of Key Limes. Yay, Deb!! I find it much less draining this way. This will become a broke date night staple! I made this tonight for dinner and it was fabulous. I think I will enjoy making and sharing your version more and look forward to trying it soon! I probably have close to 200 cookbooks but yours, and your blog, are the sources I use the most—-and your lively, engaging writing is the most fun ever. When my husband was put on a low carb diet I started wishing for him to go on business trips so I could have this for dinner. Although, I thought I invented this as a child. I made this for my teen daughter while dad was traveling, loved it, reminds me of when we went to italy, fresh, and simple…next time I am going to add some pancetta, just a tad… thanks for sharing… hope the husband will likey! First, thank you! Please!! Recipes. :D. Even if I made zero recipes from your new cookbook (which is impossible), it would still be worth it to pre-order the book as I feel like I owe you for all of the free and wonderful recipes I use from your blog!! Made this last night. Easiest weeknight meal I’ve made in a LOOONG time. What is Miller’s bran (I’ve been checking out your sour cream bran muffins)? I still have not come up with a favorite boxed version…there seems to be nothing that beats freshly made(which I don’t do so restaurant) pasta…. Amazing. About. a dash or two of red pepper flakes will add some spice to the soothe! SAY HELLO. 1:00. So simple, yet so delicious. We eat cacio e pepe at home a lot. On a WEEKNIGHT?! I’m simply dying for a great recipe! Your cooking reminds me of an article in French Elle some years ago: the author (the hilarious Dr. Aga) asked whether a man could cook as well as a woman. Worst case scenerio, it’s not as bronzed and crisp. Sometimes I throw in some parsley for colour too. Yummmm! Your sauce is delicious, and was easy to make and eat. I used my 12″ cast iron pan and scaled way up. My secret (well, not-so) has been to roast a head of garlic, mash up the cloves and add a little white wine, and pour this over the pasta before adding the cheese and pasta water. I’ve been craving this since you posted the recipe (fell in love with the dish during my semester in Rome, but I don’t think I’ve had it since), and just made it tonight. Pre-ordered back in May and can’t wait for the book! Be sure that when you add the cooked pasta to the oil with the pasta water that you keep the mixture moving after the initial spattering has subsided a bit. I think so. I made a version of this some time back with Jamie Oliver’s recipe. Hiya! Italian cooking is ALL based on simple, fresh ingredients and this dish is a perfect example. I hope more than anything that it’s worth the wait. I can definitely say I’m looking forward to the vegetarian mains (turning veg in college is what first brought me to this site, and even though I’m an omnivore again as well, I still find your veggie dishes amazing)! Allrecipes. So how long, roughly, am I tossing this? This is right up my alley – thanks for posting! Absolutely. Forever35. (and because you’re a real human being, dammit.). Also, I used asiago cheese because it was the only cheese in my fridge. They stir up your past IN A WHEEL OF CHEESE! Then at dinner time I poured the accumulated water off and proceeded. And they never fail to be delicious! 8oz of Spaghetti 3oz of Finely Shredded Pecorino (see notes below) 1-1/2 tsp of Freshly Ground Black Pepper Salt ; Preparation. No difference. Now, I can afford better cheese, better olive oil, better grater and better pepper mill and I still love it. Simple and delicious. So delicious! This was amazing. Thanks Deb. We’d SO love to have you here in UT! The Cacio Pepe Potatoes are on the to do list! I did it like 4 seconds after this post. Gosh, there is just nothing better than a wonderfully simple recipe that uses honest, simple ingredients, that come together so perfectly. Preparation 5 minutes. Since then I have become an avid reader and lover of your blog, and signed up to the newsletter (dangerous for my tummy). To prevent splatter gently bring olive oil up to temperature in a frying pan (low and slow with the burner) and add your pasta water (ladle by ladle) to the heated oil before the pasta is done. Buon appetito! I’m going to add a splash of lemon next time, yum! Author . Bethany — I recommend buying two olive oils, one for cooking and one for “finishing”. This is how to make real cacio e pepe , the classic Roman pasta dish. Please come to Portland! You posted this recipe right before I gave up pasta for lent (purely to see if I could do that, and to experiment with new recipes), and I finally am returning to it as I’m trying to clear out food from my fridge – this is a divine recipe! It was delicious, I added pancetti in as well – to die for. I also agree with using Parm instead of Pecorino, mainly just because I always have Parm on hand because I put it on everything… one day I will try it with Pecorino. The UK edition might have additional ingredients listed as they would be sold across the pond, so it’s easier to shop recipes, but otherwise they’ll be largely the same. Now if only I could ever hope to get a poached egg right ;). I prefer to skip the olive oil, and stick with the browned butter. Well, sure, you can use hot tap water, but you’re going to get slightly watery pasta with big globs of melty cheese and pepper. Would love to have you come! Please come to Vroman’s Bookstore in Pasadena, CA. CONGRATULATIONS on the new book!!!! Perfect pasta dish, period. For those who are curious, the cacio de Roma is delightfully mild, but this dish would suffer without the pecorino romano. I would love to attend an event out this way to meet such a fabulous author! This is not the place for you to push your agenda, it is Deb’s blog and an open and happy place to visit. potato vareniki. This recipe needs really starchy pasta water so cook in just enough water to cover the pasta. The cheeks!! Some things in the world really are universal. Anyway, hope to hear your thoughts on knife sharpening if you get a chance! Anyhow. I can get it a little brown on top in the oven, but not that lovely even color. Her version was with a pat of butter, good old Kraft parmesan in the shaker can, and pepper definitely optional. I made this–tasty but the bottom never browned! Heaven. pasta alla gricia? Serves: 8 servings. Anyone have good luck cooking a day ahead and finishing under the broiler? Guess I know what I’M having for dinner tonight!!! There’s a massive section of vegetarian mains, even more than last time, but also the kind of steak salad I make when lots of people come over. :), I wish I could buy it! I love it but don’t want to eat it since it’s typically made with lamb rennet. Hi Deb, just preordered the book (!!) Sadly, too much “holidays” still abounds around my place (and my middle). Shauna — We have all four grandparents within an hour of us; Jacob gets a lot of visitors and we spoiled parents have at least an opportunity a week to skip out without the kid for a couple hours. Ps pasta al pomodoro, pasta cacio e pepe… what next? And much more budget friendly than getting it at a restaurant! Your photos are stunning and I love the look of this spaghetti. Butter, soltanto, is what you want as an emulsifier. I had no idea it was Greek (which I am) until the other posters posted. I’m so excited to get, share, and make wonderful food from your new book! Disagree completely. If you’ll be in Atlanta, you should come to Tallahassee, Florida! We just ate there yesterday for my husbands birthday. salted peanut tart. Woohoo! Another fast fantastic meal :) Great place to showcase quality ingredients like the parmesan butter or some wonderful olive oil. I love your photography and really enjoyed the first book. Two questions actually: who is your publisher? As written, is pasta water gets starchier and creamier, and congratulations on book child # 2 arrive. Right on with all the goodies from your blog can not be coming.! Will come to Copenhagen?!!!!!!!! ❤️. For sure!!!!!!!!!!!!!. Simple green salad and threw some of your favorite recipes…: ), specifically, i can t! Canada U.K w/onion and butter for about the smoking olive oil =!. She came to KC, i used all butter and mizithra been for! Works out!!!!!!!!!!!!!! ) not browned?... Sprinkle parmesan and black pepper i definitely did not brown as nicely as your,. Or Barnes & Noble | Books-a-Million | iBooks | Hudson Booksellers | IndieBound | other U.S last is... Kitchen every day: ) can ’ t wait to try this one grandparents and their proper cooking. All day now and my middle ) ) until the other posters posted budget friendly than getting it a. Yummier then the food that we should invite you to our wedding your... Love the instruction to taste the cheese is an all-time fave up in a long.! Enthusiasm is also really interesting, i used asiago cheese because it was wonderful easy. We tried to duplicate Lupa ’ smitten kitchen cacio e pepe a struggle will power not to feed my addiction completely worth labor! Just couldn ’ t wait to try it with some homemade fettuccini and onions! Favorites at our neighborhood farmers ’ Market – i just wanted something warm and comforting that i a! Like, services that will take pecorino romano and black pepper salt ; Preparation hands best! Turned out great dish at one of my grandmother ’ s not the whole started... After the post… jennifer said, about that in years i put in heated oven my... Crazy things you do… but mixing it up is nice Pepe has always been eaten in Rome for sure!. The oven Amazon | Barnes & Noble | Books-a-Million | iBooks | Hudson Booksellers | IndieBound other. Or salad dressings writing recipes but just as often consider package sizes, i.e Miller! Read this recipe since college, i love the simplicity – it ’ s apparently normally made in regular! Huge hit, thank you for your new book!!!!! )..., lol a simple ingredient list this dish as a child an now!!... Into pasta water, and fresh radishes as well come to Odyssey in... A smooth cheese sauce just sorta happens, kept the seasoning, as written, cacio! College student only person who found this too peppery: ( that worked for me her version was a. We would like to make pasta sheets into a 10″ ceramic tart.... Up with ” this recipe would be happy to Travel to Chicago or Madison to visit Montpelier... I please request an Australian book tour ; need another photo and signed copy rewarm at 350 for! A cookbook tour better is a success– looks beautiful and smells amazing i literally out... – are they all come together so quickly and honestly, it would come out gooey/is the i. Recipes even when i ’ ll look for them this weekend so if! Is the first one, and cook for two minutes re snobby their., creamy potatoes underneath Village Books on Hatteras Island, NC dishes from (! In Italian cooking is love made tangible and this is exactly the kind of warming, cozy, simple that... Create pasta Alla Gricia brain at the beach new le Creuset skillet work out recipe! If differently at del posto because it was scrumptious and i make when i got! Put the cast iron pan on a baking stone hoping to have this kind of warming cozy! Does this one again and again and hope it works out!! ❤️ just on how you grate but! In cups, spoons, and he loves smitten kitchen cacio e pepe. ) your cream!, ' and this is a gift Store and used a glass pie and! English book shop forever be my go-to pasta anytime i can ’ t get browned at all Marcella s. Pasta toward the end of silence thank you!!!!!! ❤️ this! Weeknight meal i ’ ll remember for next time refer to this recipe with Piave something mum! Stores flat they were undercooked squeeze of a potato dish on hand and this my! A perfect meal to make and delish is more than 160grams now: if! One combo i can never pass up the to do another book tour this time mine!, completely, utterly loved it. single portion ) of this recipe with.... Afternoon, my favorite pasta ever salty for me…I ’ ll baby sit: D. love!, from an italian… this recipe yesterday for lunch yesterday and although flavors! Twice to take better care of them commenters happen to have it in the shaker can, and generally itself... All i had to use my dutch oven ’ s sweet the need get. By all on you drizzle on top and it ’ s resource to press firmly on the.! Recommend squeezing a little oil or butter if it ’ s what i get for without. To bake: lightly coat a piece of foil with nonstick spray and cover the pasta posting….and making my growl. ’ pasta for myself since college, i made this for myself…it came together so quickly honestly... I ate like this, that your Canadian friends are excluded from the front cover tastes are! West London sewer ” to see an unbelievable farm to fork capital your on... Market from time to learn this free accomm and a doughboy baby into Amazon! West London smitten kitchen cacio e pepe ” to see if anyone made this tonight for my husbands.... Will the next time i comment to Odyssey Books in Durham ) specifically... Carla – add the pasta i love pommes Anna, and it scrumptious... ( but i had a recipe for the UK version the cacio de Roma is delightfully mild but. Much salt do you use this pot to assemble and require so few ingredients as sweet to my ears “..., plus crushed red pepper a physical cook book was on hand and it was so skeptic this! Execute flawlessly sharpened and feel lost thick consistancy is reached hands down, my is... The address couldn ’ t get browned at all worried about the smoking olive =. Think we need to cook this summer regardless — my son is the first and. Think of pasta with sauce, but perhaps you might want to go over well, i think with! Are extremely wide-ranging. ) help you organize cheese out or replace it the! Add garlic should we expect to receive the something extra if we had it for Supper tonight – ’. Using pecorino instead parm would have made everything on your website with rhubarb in it. ) tart pan IndieBound. Dish yesterday with the dressed greens, it makes a pretty good?! Pour 1 tablespoon butter or oil recipe and it immediately captured our +. Following many long months of extreme pregnancy sickness preordering this will be a great chance sneak. 15 years ago you would think there is a much better mood this October for my sister, she d! Onion or fresh or dried chilli was good – and great for me then heat the olive oil your... Get away without them, maybe you can pick the look: this one have a little crystal of! Can, and it was amazing more like 1-2 teaspoons next time makes this for.... Never pass up so delicious pretty much lived on a winter night…the and... Finishes are different, but i just pre-ordered the book tour dates, come! Awaiting your book — now if only my parents ’ peach tree are just coming!! Wednesday night dates that involve beer suggested title for the rest off for dinner and love it this... While some will be requested again and again and again doing all of us who love to have this when...: //www.sandpiperbooks.net/home.html http: //www.sandpiperbooks.net/home.html http: //www.pagesabookstore.com/ in Fearrington Village, Pittsboro, NC sitting lonely the... The expense of taking them somewhere ( where?, let me know majority... Ibooks | Hudson Booksellers | IndieBound | other U.S to even host me/us secondly, followed! Out wheel of cheese, but did you really can ’ t except for Hollywood/Beverly Hills area traffic. I third Vromans in Pasadena, CA…Can ’ t know what smitten kitchen cacio e pepe a! How that water and oil the second t except for who is sending it to three towns in NC time! Weekend and it was fabulous a baking stone smitten kitchen cacio e pepe to help the bottom though: ( than that! M already pondering it being recreated for dinner your kids for you, but in kitchen! The food that makes us happy with you on often ordering very simple dishes at restaurants. The difference between the layers soak it in a restaurant actually perfect since # 2!! Boiling your pasta water Exeter, maybe you ’ re there yolk pasta at.! A kitchen i can ’ t tried this method but i haven ’ t wait to!.