Fr. Z’s Kitchen: Wherein I received a message from on high about supper

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.


A little while later I find another email from a very well-known Catholic writer with this!

Okay…. tonight….



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.

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. teomatteo says:

    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.

  2. 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.]

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