Friday, April 8, 2011

Food: Cacio Pepe / Food & Drink - The Roman way

I was beginning to think that I was a real pleb: I think cacio pepe is one of the tastiest pasta dishes. Rowley Leigh, it seems, shares my passion.

The only variation I would add to his recipe is to light coat the serving plates with crushed black pepper before serving.

And I open a dolcetto, before my wife insists on one of those heavier Italian reds.

Buon appetite

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