I like to think of cacio e pepe (Italian for "cheese and pepper") as the Rome's cosmopolitan version of mac and cheese. It's a simple recipe that requires nothing more than spaghetti, cheese, butter, and seasonings. It's ready in a matter of minutes — and always gone even faster than that. For this reason, cacio e pepe is one of the most valued dishes in my weeknight recipe arsenal. Want a plate of this now? Then keep reading.
Posts for August 17th 2010
To take a look at the food and the wine, browse my photos after the jump.
Video: Jennifer Aniston's Big Switch Premiere, Rob and Kristen's Kissing Night, and Kim Kardashian Channels Liz Taylor
Jennifer Aniston's costars showered her with compliments at last night's premiere of The Switch in LA, and we were there to chat with everyone! Plus, footage from Robert Pattinson and Kristen Stewart's famous kissing night out and Kim Kardashian channels Liz Taylor in her latest magazine shoot. Watch today's all-new PopSugar Rush!
1 1/4 pounds diced tomatoes
1/4 cup sliced green olives
1 bunch sliced scallions
1/4 cup hot pepper relish
1 tablespoon red-wine vinegar
2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
- Combine tomatoes, olives, scallions, hot pepper relish, vinegar, oregano, salt and pepper.
Makes 14 servings of 1/4 cup each.
Nutritional information per serving of 1/4 cup: 25 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 233 mg sodium; 115 mg potassium
- Condiments/Sauces, Salsa
- North American
2 ripe mangoes, peeled and finely chopped
1 kiwifruit, peeled and finely chopped
1 green onion, thinly sliced (2 tablespoons)
1/4 cup finely chopped red sweet pepper
1 teaspoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon snipped fresh cilantro, parsley, or basil
1 tablespoon lime juice
Dash ground red pepper
1 medium jicama
- For salsa, in a mixing bowl combine mango, kiwifruit, green onion, red sweet pepper, ginger, brown sugar, cilantro, lime juice, and ground red pepper. Toss to coat well. Cover and chill for at least 1 hour or up to 4 hours.
- For jicama chips, peel and halve jicama. Cut jicama into 1/4-inch-thick slices with a sharp knife. If desired, cut jicama slices into desired shapes using cookie cutters for the flower shapes. Serve with salsa. Makes about 2 cups salsa (sixteen, 2-tablespoon servings).
Makes 2 cups.
Nutritional information per 2 tablespoon serving: Calories 30, Fat 0g, Sodium 1mg, Fiber 1g, Protein 0g, Carbohydrate 7g
- Condiments/Sauces, Salsa
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Through a simple exercise, Handelman — who is the director of wine education for Kendall-Jackson — demonstrated how produce and wines with similar pigmentation make ideal partners for one another. To see what that exercise was — you can recreate it at home as a learning tool yourself! — read more.
1 pounds dried spaghetti
2 cups Pecorino Romano cheese, finely grated, plus more for serving
3 tablespoons unsalted butter, cut into 1/2-inch squares
2 teaspoons coarsely ground black pepper
- Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 1 cup of the cooking water.
- Return pasta and cooking water to the pot and place over low heat. Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes. Season with salt to taste, and serve immediately with additional cheese.
Makes 4 servings.
- Main Dishes, Pasta
- Learn how Jelly Belly invents flavors. — The Atlantic
- A week in the life of Aida Mollenkamp. — Grub Street SF
- Five Southern dishes that deserve a comeback. — Eatocracy
- With Aarti Sequeira winning The Next Food Network Star, Indian food is ready for its moment in the spotlight. — Huffington Post Food
- How to turn a wok into a smoker. — Chow
- Meet Parsley Plus, the new kitchen cleaner one writer can't get enough of. — The Epi-Log
- Chatting with Susan Spungen, the food stylist for the movie Eat Pray Love. — Eater
- When you've got only 36 hours in New Orleans, here is where you should eat. — Serious Eats