I am taking this as a sign from God.
Today I receive in my email a photo from a priest who made cacio e pepe.
Nice.
A little while later I find another email from a very well-known Catholic writer with this!
Okay…. tonight….
CACIO E PEPE!
UPDATE
Time for supper.
Thanks to the kind person who sent the Crodino from my wishlist!
Sometimes, I give the peppercorns a little toast.
Into the small grinder.
Cook your pasta in less water if possible, so that it will have a higher starch content.
Start blending in the grated pecorino romano and ground pepper with a little bit, just a touch of the cooking water. Repeat until you have your desired consistency
With lovely little flat parsley leaves from my pots of herbs out in the quad.
I didn’t know it had a name but that dish is what I lived on in college. I called it ‘bachelor pasta’ cuz it was so easy.
The dish aside (which did look delicious), the most impressive part of this post is the mirror-like quality of your militarily polished shoes. Bravo Zulu.
[Gotta keep the cadillacs shined.]