Cacio e Pepe, Done Right.

The first time I made Cacio e Pepe, I ate it with such dumbfounded suspicion that the person across from me actually asked if everything was alright. “I’m fine,” I gasped. Cacio e Pepe is a pantry meal at its finest, a pasta dish so fundamentally simple, yet so elegant and unfussy and delicious, that it seems like a a… Read More

Papardelle Al Pomodoro

This may be my favorite dish of all times — fresh, toothy pasta with sweet, buttery tomato sauce. If my happy place were in a food, it’d be smack in the middle of this.   The ingredients are simple and few: 1 28 ounce can Italian San Marzano canned tomatoes 1 yellow onion 5 tablespoons butter salt &… Read More

Fresh Spaghetti with Garlic and Butter

This recipe works for all fresh pasta — it’s as simple as it gets, and is impossible to mess up. I like to think of it as a modified Cacio e Pepe, with lots of good quality parmesan and fresh black pepper. Everything is really to taste here — so feel free to use this as a… Read More