Cacio E Pepe is all the rage!

I do too. it's "Grown up" Mac and cheese

I like puttanesca with the olives (I used Kalamata) and tomato. You can add lots of crushed red pepper if you want it spicy. Yum.

Seth Doane is sexy.

I want his Cacio in my Pepe.

Arrabiata = with hot sauce

Carbonara = with bacon and eggs

Cacio E Pepe = with spaghetti and cheese

I had a Cacio E Pepe with shaved truffles in a fancy Italian place, it was divine.

Has anyone tried Pasta alla Norma?

[quote] Cacio E Pepe is all the rage!

[quote] But why?

[quote] It's just pasta, cheese, pepper and water.

Think about it.

Ripoff Italian restaurants can charge $20-$30 for boxed pasta, sprinkles of cheese, a few shakes of pepper, and some water.

Cost to the restaurant to make it? About $1.50 to $2.00.

Cost to the customer? Between $20 to $30 a plate.

That's an $18 to $28 profit for the restaurant on each plate sold.

As I said. RIPOFF.

No, haven't tried pasta alla Norma. But I like eggplant, so that sounds good.

If you live in West Hollywood, there is a non-Italian restaurant that's been there for 40 years called Hugo's who is famous for their Pasta Mama and Pasta Papa. Tasty!

Add bacon and onions and cream, and this would be perfect.

Cacio e pepe is sooooo last week. It's all about the penne alla vodka now.

I made some bomb ass spaghetti last night. It was just absolutely divine. I need to open my own little carry out already.

I prefer a thick cazzo any day.

[quote] Cacio e pepe is sooooo last week. It's all about the penne alla vodka now.

Penne alla vodka (with the pink sauce) was popular maybe 15 years ago. Is it having a resurgence?

Penne alla Vodka was popular in the 90's.

Disgusting cacio e pepe pizza? Cacio e pepe gelato? ("It's...good" No it's fucking not)

Cacio e pepe is Fantastick, one if the great staple dishes that's intensely satisfying in an almost primitive way. But now it's unfuckingavoidable, and offered in strange formats (pizza, gelato) and "improved upon" as American tastes will always dictate.

Americans pretend to like a food for it's utter delicious simplicity then fuck It up every time.

If cacio e pepe is good, imagine it with basil! with toasted pinoli! with four, no five more kinds of cheese! with Louisiana hot sauce! with salted caramel!

fantastic

for its

[quote]Cacio e pepe is sooooo last week.

Isn't spaghetti all'assassina (AKA spaghetti bruciati) the thing now?

I thought that was a few years ago, R18. I remember every TV chef doing his version. And similar coverage about the pasta of the moment for tourists in Italy.

[quote]Has anyone tried Pasta alla Norma?

With flakes of *Mrrrwrow* Jungle Red?

Divine!

R7 - almost all pasta places have an insane markup rate - which is why I never order pasta out. It's simple to make and cheap - why pay $25 for that?

And you're being generous - ingredients-wise, it's far cheaper than $1.50 to $2. If that's the cost with overhead, then ok.

You should try some pasta alla puttanesca, it's more the DL style!

That looks like the wrong kind of olives in that photo at R22.

If you don't have olives, no problem, R23. Try capers. Or jalapeno peppers. Or peanut butter!

I thought low carb skipping all pasta was the rage.

Italian restaurants can charge $30 for it and it’s a huge markup.

Pasta Norma is delicious and relatively easy to find. I could eat it every day. It originated in Sicily, so look for a Sicilian restaurant in your area.

I only order freshly-made egg pasta when I eat pasta in a restaurant. Especially lasagne alla bolognese. BB

Supposedly Cacio e Pepe was Anthony Bourdain's favorite pasta dish, which he'd sampled while visiting Rome. The article appeared in my Yahoo feed just before Thanksgiving, so I assumed they were pushing the dish again. They seem to do it cyclically.

I've never had it.

The Bourdain article:

Oh yes, lets take culinary tips from a raging drug addict who committed suicide.