This Week's Dinner
Cacio e Pepe

A Savory Modern Classic

It literally translates to “cheese and pepper” and is another personal favorite. Think of this dish as a stripped-down, grown up mac and cheese.  First, I’ll toast lots of freshly cracked pepper in butter — enough that the dish has a little kick. This becomes a very simple sauce made by whisking in starchy pasta water to give it some body.  Next, we’ll add in handmade semolina spaghetti, cooked just shy of al-dente. We’ll toss in lots for freshly grated Grana Padano, a parmesan style cheese that is more crumbly and melts perfectly. We use liberal amounts of pasta water which gives our sauce a great creamy quality, without adding actual cream.  We’ll top if off with a little more cheese as we serve this perfectly satisfying dish.

Add in a slice of our delicious rosemary focaccia to make your meal perfect.

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