Sentences with phrase «of cacio»

Friday: This cacio e pepe recipe, because my deep adoration of cacio e pepe was rekindled when we ate at The Shack in Staunton, VA. (Jarrett and I split a plate of the cacio e pepe during our main course, then I ordered another plate for myself as dessert.

She eyes my bowl of cacio e pepe, a velvety Roman pasta dish made with a large snowdrift of pecorino cheese and plenty of cracked black pepper.

With just salt, pasta, butter, pepper, and cheese, you can do as the Romans do and whip up a plate of cacio e pepe for dinner.

and two glasses of rosé and a bowl of cacio e pepe later I can confidently say I highly recommend!

At Sbanco restaurant in Rome, chef Stefano Callegari takes his time making this perfect pizza dough, topping it with the flavors of cacio e pepe pasta.

Yeah, it's a lot of cacio.

Not exact matches

Some of the most popular dishes in Rome include pasta favorites like cacio e pepe and spaghetti carbonara.

And if I'm making cacio e pepe, I need some of that starchy water — that is what makes this pasta skimmer clutch for the kitchen.

Visitors can scarf down decadent plates of golden Parmigiano - Reggiano - enriched tortellini, buttery cacio e pepe, and creamy mushroom risotto.

The OG pasta dish cacio e pepe combines noodles with a no - fuss sauce of pasta water, cheese and loads of freshly ground black pepper.

And, of course, you can't forget the pasta: Here, it's cacio e pepe, no frills but still with all the thrills (see the recipe).

The predominant flavour is olives which is not what I think of with cacio e pepe.

And his pastas are nothing short of transcendent, whether it's the pillowy seared potato gnocchi with littleneck clams in a chive - flecked sauce (basically born - again clam chowder), chitarra cacio e pepe, or pici with pork ragù.

We used the technique of making pasta cacio e pepe and applied it to squash instead.

Essentially, you're making a riff on cacio e pepe, the classic Roman pasta of Pecorino Romano and cracked black pepper.

Think of this butternut cacio e pepe recipe as pasta cacio e pepe... with sausage.

I put them on some toasted Italian bread with salt, cracked pepper, and a bit of grated Romano, and then I realized I just created eggs - on - toast cacio e pepe.

The rotating menu highlights seasonal dishes, such as a local rudderfish crudo rice bowl loaded with roe and watermelon radish, and timeless standbys like a tagliolini cacio e pepe buried beneath a flurry of parm.

In her hands, cacio e pepe gets mysterious depth from the addition of whey (leftover from Monteverde's housemade ricotta, of course); the must - order entrée is a shatteringly crunchy skate - wing «schnitzel»; and the wok gets a warm welcome into the Italian kitchen, imparting toastiness to everything from chicken livers to strangozze (a twisty spaghetti - like noodle).

Other local specialities include wine (of course), dried herbs, porcini mushrooms and pici pasta served with cacio e pepe.