Cacio e Pepe
In the decade that was my 30's I cooked almost exclusively Italian food. Northern, Southern, Peasant, etc. Last night I tried a recipe I had seen on a Travel Channel episode. Oddly enough, I had never cooked this recipe before. After inhaling this amazing dish I will add that the only other Italian dish that punches this much above it's weight is Aglio e Olio. I blogged about the Aglio e Olio recipe a few years ago and if you haven't seen that recipe you might want to check it out. My version has enough garlic to ward off any lurking vampires that might be coming around in anticipation of Halloween.
Cacio e Pepe is Roman staple and this dish can be ready in the amount of time it takes to boil noodles. Try out this version from Bon Appetit (you might want to add a touch of olive oil too).
Open a Chianti or a Barbera and revel in how great something so simple can be.
