The late Anthony Bourdain’s favorite pasta was Cacio e Pepe. A.B. had a huge influence on my appreciation for food. How to cook it, how to enjoy it, how to share it, learn from it, and to be thankful for that.
From his first book, Kitchen Confidential, to his last television show Parts Unknown, he led me on an adventure that made me think. About a lot of things. For him it wasn’t just entertainment, it was far more important than that. It was to help us learn about ourselves and our fellow travelers in this life.
He introduced me to cacio e pepe and it’s simplicity belies it’s buttery savory flavor, punctuated by the occasional sharp bite of pepper. I can understand why it was his favorite. It and a good Chianti are all you need.
Note: I don’t estimate a time for cooking the pasta because it can vary so widely depending on how hot your water is and what type of pasta you use. First make sure you have a rolling boil which will more closely match your pasta makers instructions. Begin there, but be prepared to taste, taste and taste beginning a few minutes early. It’s easy to overcook when you are striving for Al Dente and you don’t want mushy pasta.
Find it online: https://www.cooksavorcelebrate.com/cacio-e-pepe/