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Cacio e Pepe Pasta

CocoDrilo I get it...I'm surprised people haven't been throwing in tons of trendy American ingredients (chipotle, cinnamon glaze, kimchi) to make it "better." And why not, that's fine. But if you are going to make Italian, why not appreciate the basic Italian flavors and have a separate plate for the meat (protein) and a separate vegetable plate as well. Now that's Italian.

Here's a tip you may find useful: I melted my butter in a non-stick frying pan, added the drained pasta, some pasta water and cheese and let it make a sauce, then ground fresh pepper over it all. No sticking to the pot, no gummy mess, delicious.

Sep 04, 2013
JhonnyT in Recipes