You can likely get away without them, I find it helps adhere the potatoes together slightly. It’s the ultimate any time meal and can be served for just about any meal, which is … This is my favorite hang-over/comfort food! Or my kitchen! I can’t wait to make it again! I’ve had this recipe bookmarked forever for just a night such as this: an Oh crap, it’s time for dinner, and I have NO food in the house kinda night. It’s a great day. How can it be only 1tsp butter between layers? wow, who knew something that had been my go to ‘i have no money but whatever i haven’t scrounged from the couch cushions yet’ meal actually ‘existed’ and could sound and look so fancy! Thank you! Cacio e Pepe. As for the book tour I think it’s about time you squeezed in a family trip to Australia. Episode 1489. 1/4 cup olive oil Oh wow I’m hungry now. And so we have the Annie’s test. My hands down favorite midnight snack : ). Definitely making these potatoes. Nevertheless, we ate all of it :). Ohmygoodness, I just made this tonight for my own solo impromtu dinner, making a few changes… I forgot to keep a little pasta water, but it didn’t end up mattering much. Yum! Recipes. There are so many recipes in there I’d been jotting in the margins for so many years, that it’s torture not to be able to share everything already. Any suggestions? JRoth — Batali’s method doesn’t include volumes for cheese or pepper either which is probably fine if you’ve made this a few times but for the rest of us who want to know how much cheese to pick up or see if we have and how much pepper will give it a pop without tasting like a giant peppercorn. Cacio e Pepe Paste Is Brilliant. Bookshop Santa Cruz in well… Santa Cruz, CA. HAPPY DAY!! Otherwise, I’ll just ship it from the USA or the Uk. But I will try the Potatoes Anna nevertheless :). I recommand to use virgin olive oil and not butter (butter is used in the North of Italy, while this recipe is from the Centre/South where butter is not at all used!). I try to note where things keep, freezer, or reheat well. Real Housemoms. Thanks! Void where prohibited or restricted by law. add more pasta water in splashes until a thick consistancy is reached. Absolutely. I usually add just a smidge of olive oil when i make cacio e pepe, and I like the way this “recipe” looks. I’m assuming it’s just for the taste and/or so the pasta doesn’t stick? LOVED it. My goodness. Deb,This is Ann, the RVer, posting again. Thanks so much! We are in the early stages of planning now, however, last time, mindful of all of the people who had preordered the book, we worked with bookstores and venues that were totally okay with people bringing in previously purchased books. I hope you enjoy it when it finally gets there. Highly recommend this quick, rich satisfying pasta. Omnivore is so special and I have been introduced to many great cookbook authors there. It adds good green, great flavor, and its chewy texture complements the al dente pasta beautifully. Recipes. Mario’s recipes are right on track. You’re so right, thank you. So simple, yet so delicious. Thanks! Tadah! And Corbridge in Northumberland too, please. My husband hates my popcorn obsession, so i have to get my fix! We usually just toss the spagetti with butter, then top with shredded mozzerella and let him do his own salt and pepper (he loves to shake the shakers). Recipes; BEST OF; Books; Newsletter; Video; More. Which is more fullproof? My lord, I’ve never seen grated cheese look so amazing. (You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.) i brought home pecorino romano and black pepper corns just so make this dish. Cook Time 4 mins. I love pommes Anna, and have always made it in a regular pie dish. It’s generally those simple meals that hit the spot. My question- when I grated and weighed my cheese (used parm rather than pecorino), 1/2 cup was only 22 grams and didn’t look like it would be nearly enough to sprinkle on all of the potato layers. Thank you! I am only disappointed that the bonus recipe will not be coming to me in Canada. Is there something I’m doing wrong? I’d think so, flavor will be different, but you’d get to eat layered baked potatoes. Little wads-of-spent-chewing-gum clumps. If you like so I tend to have this kind of like cheaper coarse salt for things you know, throwing in lots of. "Bucatini Cacio e Pepe" translates to "spaghetti, cheese, and pepper. Because I’ve been afraid of trying cacio e pepe for years now. Deb — I’ve been making a variation of this for years! AHHHHHHHHHHHHHHHHH I AM SO EXCITED ABOUT THIS THAT I JUST TOLD EVERY MEMBER OF MY HOUSEHOLD, INCLUDING THE TWO-YEAR-OLD AND THE DOG! Thank you! It’s wonderful to read about recipes like this, that are so simple to assemble and require so few ingredients. It slide out of my little pan. just explaining my situation a little). Congratulations! I will definitely head back to Toronto. So simple and easy too. Virtually. We have cooked our way through your first book a few times over and visit your blog every time we make a grocery list. I made this dish yesterday with the intention of reheating it tomorrow, to be eaten at holiday meal. We’d SO love to have you here in UT! Deb’s New York Favorites; 48 hours in new orleans; ten days in ireland; a few favorites from spain; notes from a weekend in mexico city; Search for: Search … i love your stuff. beautiful post and i never mind waiting for something from you because i know it will be worth it, that you’re doing it because you want it to be right. This dish reminds me of my childhood(and I’m sure many others), where I must have known a little secret that the adults didn’t… noodles, butter, and cheese equals yum. December 27 2020. San Pedro, CA. Pasta with pepper and Parmesan a dab of butter (my preference) is one of my favorite dishes EVER. Chef Stefano has a crazy way of making it happen, and it’s absolutely genius. Was wondering if you’ll be offering personalized signed copies of the new cookbook, like last time? It came together so quickly and honestly, it is amazing! This recipe looks very similar (before I clicked through, I thought you were going to do an adaptation of the CI recipe). Thanks for putting such great stuff out into the world. Looking forward to buying your new book. Auntie’s Bookstore in Spokane, Washington! I assured her that pasta with cheese is, indeed, an appropriate breakfast food. Très peu connues à l’étranger, ces pâtes de la tradition romaine sont un vrai délice!!! I love this recipe and would like to serve it on Christmas Eve, which will require making it ahead of time to rewarm. And thank you! A potato galette is for people who live their lives outside restaurant kitchens — or, perhaps, have a curly-haired tyrant named Anna in their lives. To take this amazing dish to an even higher level, chop up some rashers of smoky bacon and fry it in the butter before adding the pasta to the pan. Just wanted to say that I am so glad that you and your blog exist! She is a darling ticking time-bomb! I even bought a mandolin to make the dinner party version (the first time I just sliced with a knife). And the folks at Rainy Day Books are great. Here, it’s decidedly not traditional as it takes inspiration from the classic Roman pasta, cacio e pepe, and is showered with Pecorino cheese and black pepper when it’s pulled from the oven. I can be on your website for hours on any given day just clicking the “Surprise Me” tab on the top. YUM!! This recipe needs really starchy pasta water so cook in just enough water to cover the pasta. An independent with the most beautiful wall of showcased cookbooks! Meeting Deb is on the good ol’ bucket list for sure!! Wow…congratulations on your beautiful new ‘baby’! I’m so excited for the book release. Just made this last night, and it was fabulous! This is on the menu this weekend or next week, FOR SURE! There’s something to be said about a simple dish of noodles and cheese. I’m not surprised you ended up following his recipe. I just made it for lunch. You had me at CHEESE. Just bought several pounds of them. Preordered and now will pace by the mailbox until it arrives! Looks beautiful, and now I’m hungry for pasta…which is no surprise. What is Miller’s bran (I’ve been checking out your sour cream bran muffins)? Boulder Book Store, maybe you could sign my sticky, stained, well loved copy of your first book too. Delicious! Now if only I could ever hope to get a poached egg right ;). Wow there are a lot of comments on this post! Congrats to you! Your recipes and writing inspire thousands of us each day, and for that we thank you. :). I love the simplicity. I just KNEW it was going to separate and disappoint me. I am from Jersey and adore it, go to the beach there almost every weekend we can in the summer. The taste is honestly phenomenal, a true classic. Definitely a weeknight go-to dish. It sounds like you’re not doing anything until after summer at least so it will only be in low 100’s! As someone who hates red sauce, I might actually try this! And I used a bit too much butter, I think. YAY!! This independent bookseller has her fingers crossed for a tour, too! I have a very picky middle child, who is 6 1/2, and he loved it- had two bowls! During the winter, I cook at weekly pasta suppers at a local private club. Sooooo looking forward to the release and hope Denver is on your book tour list! I love your site and have cooked my way through your first book many times. Thanks again! I learned you were in town a day too late! amazing how the sauce just sorta happens! Though I will also mention, if you do any demos during your tour, the food-related non-profit I work for has a gorgeous, very large teaching kitchen that would be just lovely for such an event, and we’ve partnered with local bookstores to do signings and events. 8oz of Spaghetti 3oz of Finely Shredded Pecorino (see notes below) 1-1/2 tsp of Freshly Ground Black Pepper Salt ; Preparation. An extra ten minutes for a delicious recipe is, I believe, well worth it. Parnassus Books in Nashville TN. With an egg on top, well, I can no longer remember why I ever eat anything else. What would you recommend serving with it to make it a full meal? I ordered a beer and the spaghetti, well, the bavette or linguini fini, but for the purpose of this story, it will be spaghetti because it was just that humble. So exciting :) Can’t wait to pre-order! I’ve made a number of your recipes, all with great success (the salted brown butter rice krispie treats and your mushroom bourguignon have actually won me favors and a considerable degree of adoration. :) Well, my Mom (87 years old now) says she is a horrible cook. I have been making your seven yolk pasta at least twice a week since I recieved my pasta maker for Christmas. It was so flavorful, I just loved it! I tried this recipe last night and was not dissapointed…..the buttery, cheesy, chewy pasta is ridiculoulsy good. Please let us keep this wonderful site free of your own personal political views. Can’t wait! Puhleeze!! Can’t wait until Jacob is older and you begin making boxed lunches and picnics. I am still floating away… THANK YOU! Cacio e pepe, the three-ingredient Roman dish that could be described as a funky grown-up mac and cheese, should be a slam dunk in the realm of pantry recipes. For me, it’s what provides 2/3 of the browning and texture on top. Made this tonight after watching an old Anthony Bourdain episode where he eats this dish in Rome at a restaurant where it is the speciality. Many other companies have responded to customer requests by pulling their ads from Breitbart, but so far, Amazon has not. No groups, club, or organizations may participate. But it definitely isn’t as pretty as yours? Let’s just say his face changed dramatically when he tried a bite of the finished product. Jennifer in Kansas. :) Can’t wait to see what the inner cover looks like for this one! One of my favorite pasta meals is spaghetti with shrimp sauteed in garlic and olive oil. (i know, i know — i swear my food tastes otherwise are extremely wide-ranging.) Huge hit, thank you for making this specific details. I’m impressed. :). The last one is very well used and loved. Thank you for the link. Such a blast as the 36 year old is Annie. The UK edition will skip the American measurements, of course, and may suggest ingredients as they’re sold in the UK to avoid confusion. LOVE THIS ! I take them to the knife-sharpening lady at Chelsea Market from time to time but it’s been a looong time. i definitely could eat a whole potful! I am so excited you posted a recipe for Cacio E Pepe. no sauce can ever compare. This recipe was in Cooks Illustrated last month and I made it. Forever35. quick, essential stovetop mac-and-cheese. It’s been too long since I made those. Delicious! It’s breakfast-style sticky toffee pudding and potato skins, and this giant picnic sandwich that might be alone enough reason to become a person who picnics. Spaghetti Cacio e Pepe Spaghetti with cheese and pepper is a really easy pasta recipe, but surprisingly good given its few ingredients. ABOUT. Please consider the Boulder Book Store in Boulder, Colorado for the book tour. I was hoping there was a conversation about this recipe after the post…. They even have a little cafe in which some cooking could take place! risotto with parmigiano reggiano (the real stuff) is as melty as i get, outside of pizza. It’s a good way to draw a crowd…and they most certainly do. We love this in our house. I made this just now and its sensational! Since you’ll want to reheat it, might as well finish the whole dish in the oven when you do. This is a REVELATION! It’s amazing how a few simple ingredients can make such a killer pasta. I’m going to a Hanukkah potluck and thought this would be lovely to bring! Life is good! well… almost slimy? It is not far from Chapel Hill. i ask because this looks divine, but i have never been able to get over my aversion to melted cheese. Pour into prepared springform and sprinkle remaining cheese on top. Would love to meet you but will pre-order any way. I also add a squeeze of lemon to mine and an obscene amount of butter + cheese, yummmm! This recipe reminds me slightly of Saltie’s staggering potato tortilla. i have a few tricks that make the oil and butter unnecessary, but whichever way you make it, it’s fantastic. Love this recipe! 9 months pregnant, husband at work, snowing, no food in the house (shopping plans foiled by said snow)-this recipe saved the day!! Might try your version next time, just to try a different way. Made this for the family tonight and my picky 6 year old had THREE helpings!! I don’t care if I’m comment 42,353,223,434 and you stopped reading comments here 6 months ago. Quick to prepare and delicious despite its simplicity. And I confess, I make kind of a version of this — with rice. I hope this helps, happy to troubleshoot more if not. :), Hi Deb, congratulations on the new book! I am in charge of a potato dish for a dinner party tomorrow night. Tough not to. my sister’s little girls were practically brought up on this – at one stage they would hardly eat anything else- fortunately with a large helping of greens on the side. The trick, I think, is to have the right number of people helping to eat this lovely dish in the first place. Hope to see you at either (or both)! ok, really, my favorite restaurant, and this is my favorite dish !!!! Recipes. Just a convenient squishing potatoes tool? :(. Butter, parmesan, garlic and pepper. I really love your recipes. I was looking for something like a smooth cheese sauce just barely coating the pasta. HOWEVER, with a difference. We’re probably going to polish the rest off for dinner tonight AND make them again some time this week. I might add a touch more cheese next time, but otherwise this was amazing and I can’t wait to have the leftovers tomorrow. First, their weights are really the same so what I say here applies to both. Thanks for yet another fantastic post! Ah, Deb, thanks for this reminder. And they are delicious! SAVEUR Magazine. My 3 year old and I inhaled this for dinner yesterday. this is a winner, and a staple at my home. I often throw together pasta and butter and parm but following your directions I got a lovely smooth sauce and a dinner that felt legitimate. “When I trust that a place won’t disappoint, I have a tendency to order the plainest thing on the menu…”. Cacio e Pepe meets potato pancake/gratin. If not a podcast, a blog post of the best of the best in your amazing writing style would be a treat for everyone. Rewarm at 350 degrees for 15 minutes with foil on top. I’ll baby sit :D. I love this concept for a cookbook. I’ve never used my old pasta water, but thrown it out. As a student, I used to eat pasta with butter and lemon pepper and cheese – a lemony version of yours. My boyfriend added fresh thyme and a few capers, plus crushed red pepper. Oh my wow – thanks! It’s one of life’s great tragedies that I have to wait until 2018 for this to reach the UK . Thank you, thank you, thank you! Your email address will not be published. :). Would love to know what I NEED to cook this summer. That should allow him to ease past her “crazy years”; which will definitely come, your mom is right. http://www.sandpiperbooks.net/home.html They don’t take many reservations, they’re not very big and just about everyone in New York City loves to drop in there for a meal. and for children… I used fettucine, a five peppercorn blend I always have in my pepper grinder (includes white, red and black) and asiago cheese. I made this again last night, but this time used potato flour instead of potato starch (which I think, for me, leaves a slightly off/metalic aftertaste that competes with the delicacy of the overall flavour). Over the last 5 years, I’ve had a lot of “opportunities” (heh, we call it “Hangry O’Clock” and it’s quite loud) to think about what cooking more often with less time means but when I realized I didn’t want to write the book that is usually expected in this category — 20 minute meals, 7 ingredient fixes, and/or my suggested and swiftly rejected title, wait, didn’t we just feed you guys yesterday? Anyway you make it — you’ll eat every strand of pasta — and lick the bowl. just adorable. Am I missing something, or is there a reason why it should be in a skillet (as in, it’s cooked on the stovetop)? Yay! The toupee! As someone else has probably already mentioned, this is even more divine with a fried or poached egg on top — mmm yoke oozing over a heavenly bowl of comfort :). I know it must be really a favorite (currently: chicken noodle soup for her, anything with tzatziki for him) if they would choose it over Annie’s. Love your advice throughout the process. It’s probably kind of late to be asking, but will the next cookbook be laid out differently? A few red peppers flakes are always welcome in that dish for me! I was just thinking; I wonder when her new cookbook will be announced; especially since you said you weren’t pregnant! I didn’t want to waste anyone’s time, but I also knew that a recipe that takes 10 minutes longer isn’t necessarily a deal-breaker if those 10 minutes make it infinitely better. Excited for the new book. As for favorite bookstores: Hi Deb! . i just made a different version of this that i think was in gourmet though i cannot seem to find it on line. We made it last night following the directions carefully. My sister and I would eat this in front of her now ex-mother-in-law, Sicilian by birth, and watch her go pale and her jaw drop..I truly love your web-site..Thank you for doing such a great job. I prefer to skip the olive oil, and stick with the browned butter. I am definitely going to try this + a simple salad tonight(gym night) .I have the Master Chef series bookmarked in front of my husband to add to my already long list of “to-be” gifts :). Swing through beautiful Naperville, IL and make a stop at Anderson’s Bookshop – Malnati’s deep dish pizza is right down the block for a post-signing treat! It would be so great if you came to Michigan. and seeing that all eyes are on the topic of “simple pasta” dishes, when would you be willing to tackle Carbonara with eggs only (no cream!) It turned out SO much better than I thought it would – the pasta water, olive oil, butter & cheese combine to make the tastiest cheesy sauce. method) I also topped each serving with an egg lightly fried in O.O. https://smittenkitchen.com/2019/03/perfect-meatballs-and-spaghetti Luisa Weiss spoke there last year so you’ll be in good company! Just preordered. I used Parmesan and added a bit more salt to the sauce to make sure the flavor was just right. The range in weights is staggering depending not just on how you grate it but the brand of the small-hole grater. Was looking to see if anyone made this suggestion. My version of this was one of the few things I could eat in my first trimester and I loved it. Would love your advice!! It is so very good! Congratulations on the new book! I use a Furi sharperner inbetween but it’s not the best system. In five years of RVing, I buy all my reading material for my kindle. Salt the water and boil the pasta, stirring frequently, until al dente. Thank you Deb, thank you Whole Foods, and thank you college basketball game (for stealing my husband). I probably had closer to 1.5 lbs of potatoes, kept the seasoning the same, and thought it was perfect. First published May 16, 2017 on smittenkitchen.com |, I announced that I had not learned my lesson the first time and would be writing another cookbook, This one has an outtake from the front cover, This is an an outtake from the back cover, https://www.fearrington.com/mcintyres-books/, https://mobile.nytimes.com/2014/12/21/travel/in-winnipeg-a-skating-rink-that-doubles-as-a-sculpture-park.html, https://smittenkitchen.com/recipe-collection/best-of-smitten-kitchen/?format=photo, 1/2 cup (65 grams) finely grated aged Pecorino Romano, 1 tablespoon (10 grams) potato starch or cornstarch, 1/2 teaspoon fine sea or table salt, or to taste, 1/2 teaspoon finely ground black pepper, or a larger amount coarsely ground, 3 tablespoons (45 grams) unsalted butter, melted, or olive oil, 2 pounds (roughly 1 kg) Yukon Gold potatoes, peeled, cut into 1/8-inch-thick, ideally on a mandolin, 8 cups (5 2/3 ounces or 160 grams) loosely packed arugula. I left my potatoes unpeeled to save a step. simple, essential bolognese. I do almost exactly as honey.badger, the difference being I do use fresh farm eggs from a neighbor’s chickens … large yolks! I made a mistake and I don’t know where. And how long do you recommend we roast again – another 20 minutes? j’ai vu ta photo et je me suis juste dit que j’avais très envie de pâtes préparées comme ça, simplement, pour les mettre en valeur. chocolate peanut … Right outside Boston and all the good eggs come through there. ;) I love it!!! My current system is not ideal. My birthday is in October, so I’ll plan on cooking all the goodies from your new book to celebrate! You have become a friend, a sister (don’t have one), a person who teaches me (and my husband) delicious recipes & short-cuts, too. Just made this for dinner tonight and oh, it was delicious! Yes, he uses the hot, starchy cooking pasta water at the end. I can eat it straight out of the bowl with nuthin’ on it. I can’t believe I had never thought of just having spaghetti and cheese.. I do too — and my kids of course. Yum! This is an an outtake from the back cover. i meant my husband thinks I am a nut, not sure if my house does! I am looking forward to making it using this method! How do I get my hands on a signed copy? oooh maybe something with your amazing carmel sauce!! Oh how I LOVE when you post amazing looking recipes and I already have all the ingredients for them on hand. My husband, myself and our 18 month old all loved it and can’t wait to have it again. Tim loved the black pepper. Made this recipe once before with results that were not as amazing as this go around. I took the jacket off my copy of your first book, but I didn’t want to get rid of it. This simple, yet delicious Italian Pasta recipe takes approximately 20 minutes to prepare. The 405 on a Friday? Weird. You had me at sprinkles. I love that you cared enough to figure out how many veg, gf, etc. Remove and reserve the foil and bake for 25 to 30 minutes more, until lightly brown all over. For the record, it was so good that even the Engineer liked this spaghetti! It's … This was a staple in my grandmother’s house while I was growing up and is my boys’ absolute favorite dinner now. Does this one have a ribbon (or 2) to put between favorite pages? We tried to re-create it upon our return home but failed miserably. THANK YOU!!! It would be lovely to see you there again. Has a huge finished “barn” that is used for Book Tours, 5 star restaurant, wonderful hotel and the best little bookstore you could ever want. the dish i never knew until i was studying in italy, and it quickly became my most favorite pasta ever. Comments. Dear Deb, I made potatoes Anna three times this month, using your recipe. I miss it and all the wonderful memories of my grandfather’s family that it stirs up. 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