Carla — Were you tossing it about as you added the ingredients? This great version is from Smitten Kitchen and serves four. I left my potatoes unpeeled to save a step. the Fancy Pants Kitchen. Lol, Golem. Clean up from the melted cheese was a bit of a chore. Hope that helps for next time. I’m stubborn and haven’t bought them but my fingertips wish I would. Toast the cracked pepper in the pan for awhile before adding anything else. Can’t wait to try this out ourselves. so easy and comes together like i never thought it would!!! Name *. I have your first book and have preordered your new books. Congratulations on your new book Deb, it looks brilliant and goes precisely to my love of cooking. PS. Was looking to see if anyone made this suggestion. Thanks! If you want to do a U.K. visit and come to Bath, you will make all my food dreams come true. I am re-reading Eat, Pray, Love (well, the Eat part, anyway), and here you have posted the recipe for one of the dishes EG swoons over! potato vareniki. You better believe I’ll be pre-ordering that amazing looking cookbook, Deb! Please let us keep this wonderful site free of your own personal political views. you should try it! xxoogg. I’ve been meaning to buy a mandoline, but I’m thinking the cutting gloves will be a must! The cacio e pepe part comes from becoming infatuated with the dish when we went to Rome a few years ago. Updated: Dec 25, 2020. the strands coated with runny egg yolk makes this such a complete meal. When my husband was put on a low carb diet I started wishing for him to go on business trips so I could have this for dinner. Sometimes I throw in some parsley for colour too. Congratulations on the new book! :) It would be a lot thinner in a 12-inch. Some versions use just oil, no butter, some use neither oil of butter; some stud the sauce with large, barely cracked peppercorns and half-melted pebbles of romano; some opt for a smoother cheese, cacio de roma, which I located, auditioned and discovered I liked the saltier and more accessible Pecorino Romano better. One can never get a table at Lupa. i definitely could eat a whole potful! I just cook the pasta, burn the butter, great the cheese and mix (adding pepper). Hence the name “cacio e pepe”…cacio from “Caciocavallo”…Hope this helps! I made this for my teen daughter while dad was traveling, loved it, reminds me of when we went to italy, fresh, and simple…next time I am going to add some pancetta, just a tad… thanks for sharing… hope the husband will likey! It’s going into our heavy rotation. Is there any way of preordering in Australia? But that just means I get to try again after we finish this pan! Can’t wait to get my hands on this book. :D. Even if I made zero recipes from your new cookbook (which is impossible), it would still be worth it to pre-order the book as I feel like I owe you for all of the free and wonderful recipes I use from your blog!! Your ‘middle eastern nachos’ has become *the* dish I make for big groups of friends, romantic dinners for my partner and I, and decadent dinners for one. I can’t wait for the book! Parnassus Books in Nashville TN. (Seems perfect for a quick but satisfying dish when the work day gets me down and boiling water is about all I can handle.). These simple meals have no real origin, just local spins, as they are something cooks all over the world improvise to feed families, or just themselves, with whatever they have on hand. Just send it to me (deb@smittenkitchen.com) and I’ll pass it along. You really can’t go wrong with spaghetti and cheese! loved it! I had the same problem of sticking!! And if you come in the winter I bet you could score tickets to the amazing dinner-on-the-frozen-river https://mobile.nytimes.com/2014/12/21/travel/in-winnipeg-a-skating-rink-that-doubles-as-a-sculpture-park.html). An extra ten minutes for a delicious recipe is, I believe, well worth it. Deb — I’ve been making a variation of this for years! As someone who takes 22-24 hour trips with a toddler almost every year, I promise you it’s not as hard as it sounds, assuming you have atleast 1:1 kid to parent ratio(in your case it might be 1:3 seeing how Jacob looks more and more like an adult). Though I do have a milestone birthday in January, so maybe I’ll have to swing over there……. Even the picky parental unit loves it! Will the recipes contain equivalents in metric units (in the US or UK version)? I think this will forever be my go-to pasta anytime I can’t think of what to make for dinner. This recipe came in perfect handy for my night before marathon carb-loading session! Totally making this for dinner tonight. East City Bookshop in DC. So delicious! First, thank you! I decreased time because my russet was partially cooked. Amazing local bookstore that’s really great at hosting authors, plus some great restaurants very close by for before or after signing noshing! Third time was da charm. I’m so excited for this! Tonight is the third time I’ve made this (the first time since I tasted the real deal in Rome) and I have to say, when my husband leaves me on my own for dinner, THIS is what calls to me. You know, I always say that cooking is LOVE made tangible and this is PROOF. My personal favourite. no sauce can ever compare. Two questions actually: who is your publisher? Tough not to. I halved the fat and added a squeeze of lemon at the end, and it was still marvelous. I keep debating getting those gloves, if only to make my husband use them [he tends to rasp his knuckles on graters]. AHHHHHHHHHHHHHHHHH I AM SO EXCITED ABOUT THIS THAT I JUST TOLD EVERY MEMBER OF MY HOUSEHOLD, INCLUDING THE TWO-YEAR-OLD AND THE DOG! Also, what an excellent name, Deb ;), If you come to Minneapolis and need food recommendations let me know :). Deb-I just have to know, if you ever pinch yourself, when noticing the subscript on the cover of the book, ‘New York times bestselling author’. I don’t normally use that much salt in my pasta water, so I was a bit shocked by the saltiness of the resulting dish. Can’t wait to get it! I also add a squeeze of lemon to mine and an obscene amount of butter + cheese, yummmm! Congrats on your book , your recipes look lovely i’m excited to try some out, looks like a dainty tortilla española on the cover and it makes me :), I AM SO HAPPY AND EXCITED AND HUNGRY I CAN’T WAIT :D. Yay yay yay! An awesome independent bookstore that does a great job hosting authors…?!! It apparently makes the chef laugh, but they always make it for me. Please please please come to the Curious Iguana in Frederick, MD. Because I’ve been afraid of trying cacio e pepe for years now. 2 pounds (roughly 1 kg) Yukon Gold potatoes, peeled, cut into 1/8-inch-thick, ideally on … Thank you! is there another cheese you could sub for romano? When my sister and I were little, we did not always want a red sauce so my mom would make us a bowl of spaghetti with butter and grated cheese. Then a few years later, after chatting up the bartender at Otto, he admitted that Batali’s recipe used butter, too, and I was redeemed! Still haven’t tried flipping this onto a plate (I don’t really have a good size plate tbh) so I just serve it in my cast iron skillet. Congratulations! Your first cookbook is one of the most heavily used in my kitchen and I can’t wait for the second. Deb, is he ready for college now? Anyhow. Funny, recently I have been leaving out the milk, which makes it nearly identical to this recipe, and i love-love-love it!! But if you’ll come to Atlanta, I’ll be glad to help you organize! 1/2 teaspoon fine sea or table salt, or to taste. thanks~. Next time, try adding some minced garlic and a splash of white wine. OHHHHH I have to thank you for the inspiration from this recipe. And I would say, perhaps in the winter, yes, BUT: we LOVE you here, and have a pretty amazing food scene. Please tell me your preferred mandolin brand? Growing up in a Greek Family the dish that I most desired was Browned Butter with Mizithra (Greek Cheese For Pasta). It was the perfect easy sauce to balance out the time it took to make the pasta. Directions 1. "Bucatini Cacio e Pepe" translates to "spaghetti, cheese, and pepper. But … Please consider the Boulder Book Store in Boulder, Colorado for the book tour. I grew up with elaborate preparations in the kitchen but when I started to cook for myself, I found that simple cooking can be just as good if not better. Am I missing something, or is there a reason why it should be in a skillet (as in, it’s cooked on the stovetop)? Perhaps I’ll have more luck this time. And it has been delicious both times. Thank you! I will definitely head back to Toronto. Notify me of follow-up comments by email. Going to try again this weekend. I don’t generally buy cookbooks that aren’t vegetarian but I’m making an exception. Also, I use Reggiano Parmesan, as neither of us is fond of Romano, but after reading t his I’ll have to revisit the Romano. And when I want to die and go to heaven, I prop a poached egg on top. Quick, easy and tasty dish no matter how you make it! Congratulations on the book; I vote for Wegmans in Fairfax, Leesburg, or Sterling, or Barnes & Noble in Fairfax. There are so many recipes in there I’d been jotting in the margins for so many years, that it’s torture not to be able to share everything already. Thank you x a million. I love it but don’t want to eat it since it’s typically made with lamb rennet. Barnes and Noble in Marlton, NJ! Bring a large pot of water to a boil and add a small handful of salt. New here? He says “pepper?? this looks divine and i actually don’t like pasta because it reminds me of being a poor college student (flash-back to $10 for 10 pasta noodle specials). This is not the place for you to push your agenda, it is Deb’s blog and an open and happy place to visit. Shauna — We have all four grandparents within an hour of us; Jacob gets a lot of visitors and we spoiled parents have at least an opportunity a week to skip out without the kid for a couple hours. Alas, I ended up eating the leftovers later that evening. Yippee!! I will reheat it in that pan tomorrow and attempt to serve in wedges — or spoonfuls if the wedges don’t hold together. Offer valid between May 15, 2017 and May 30, 2017. Books a Million in Mays Landing, NJ. Recipes. simple, essential bolognese. The ears! Because that evening, there was exactly one eensy little table free and there we were, having an impromptu dinner out on a weekday night, something that would have been nothing out of the ordinary, say, five months ago but as parents to a young dough ball, it was nothing short of earth shattering. Den Pecorinokäse fein reiben und zwei Drittel in eine große Schüssel geben. I love love how so many of your recipes are vegetarian, without my even realising and feeling like I’m missing out somehow. Thank you for teaching me how to cook! https://parnassusmusing.net/2017/04/19/book-tour-perk-dog-love/. I drove from Milwaukee to Chicago to meet you last time and would be happy to drive to Madison. OMG! I had to substitute linguine for spaghetti, and I added a pinch of crushed red pepper. We just ate there a month ago and my husband I happened to split this. does anyone think would this work with green apples added? Post was not sent - check your email addresses! I made your Alfredo pasta tonight, and added homegrown asparagus, chopped, and dry- smoked salmon on the side. Add drained spaghetti and 1 cup of reserved pasta water and jump back, this will splatter mightily, also known as “I made this three times, and never once learned my lesson. You had me at CHEESE. I say leave it in the pan; I find it releases more easily after resting. And I use freshly grated Parmesan cheese. I then served them straight from the pan, served 6 and then were fighting over the crispy bits at the bottom! By adding Guanciale Bacon you create Pasta Alla Gricia. I was just thinking; I wonder when her new cookbook will be announced; especially since you said you weren’t pregnant! The only thing that I don’t get is that Batali’s recipe says to reserve the cooking water and then never mentions it again. I’m glad you found yourself a chance to sneak away! I own a gift store and want to bring it in for Christmas gift giving. Erst als ich meine jetzige Frau kennenlernte, kamen sie wieder auf den Tisch. Set a strainer over a large heatproof measuring … I didn’t know this had an official name. This seems very similar to your Herbed Summer Squash and Potato torte, when would you recommend this over that one or vise versa? All of a sudden this post popped into my brain. I’m also cooking for one and have an 8 in Lodge castiron so these are helpful. Just sayin’. I have been making pasta for myself that half the bowl is broccoli. 8th grade girls are the worst. I came home last night with an empty stomach and nothing easy in the fridge BUT then I spied butter and some mozzarella cheese (my mom almost never buys cheese). I just finished making this recipe, and it was absolutely sensational!! I made this delicious potato dish on Friday night and my husband is still raving about it 3 days later. I love recipes like this that are just based on the simplest ingredients. Seriously, browned butter and mizithra is a thing of beauty! We tried to re-create it upon our return home but failed miserably. What would you recommend serving with it to make it a full meal? {#61 Robyn February 12, 2010 61 Mmmmmmmm, makes me think of pasta with browned butter and mizithra. Very elegant, so amazingly simple! CONGRATULATIONS!!!!!!! This is a REVELATION! I really love your recipes. Thank you! Their cookbook mentions serving slices on ciabatta with pimenton aioli. I didn’t have a 9″ oven-proof skillet so I made mi e in a 9″ pie plate and it worked like a charm. It’s too easy to end up with a dish that is lumpy, grainy, or even dry rather than the blissfully cheesy results you want. 9 months pregnant, husband at work, snowing, no food in the house (shopping plans foiled by said snow)-this recipe saved the day!! Oh I’m so excited! http://www.anunlikelystory.com/ This recipe needs really starchy pasta water so cook in just enough water to cover the pasta. My company dug into the potatoes that were in the cake pan and polished them off before I ever got the steak on the grill. Can’t wait to make it this way for real. Books & Company is a great English book shop. wow, who knew something that had been my go to ‘i have no money but whatever i haven’t scrounged from the couch cushions yet’ meal actually ‘existed’ and could sound and look so fancy! It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. I am still floating away… THANK YOU! Congratulations! Jacob is cuter every day :), I think I found dinner for tomorrow night! Krissa — It gets partly absorbed, and it become the “sauce”. It’s The Regulator Bookshop on 9th Street in Durham, NC! Please come to Books and Books in Coral Gables, Florida. ~ thanks from girl with a similarly tiny kitchen in Brooklyn. I’ve made a the day ahead and kept it in the skillet until it was done re-warming! Probably not, just know that it’s not just you. Other than the lack of US measurements in the UK version. Recipe. :). Also, I had to laugh at your proposed title. I doubt that this will be recognized, since this is such and old post, but telling people to pour water into hot oil is negligent, and incorrect. I made the tomato sauce w/onion and butter for about the 6th time since you posted it. I just made it for lunch. And I’m already pondering it being recreated for dinner. I know l love that there is a dessert called Charlotte. Hard to believe, but it was very creamy. If I didn’t have a man and kids to cook for I’d probably eat it 4 or 5 nights per week. Would you know if majority of these recipes will be easily made kosher? Cheers SK, can’t wait to get my hands on it. Since we are all adding where you must visit, consider Square Books in Oxford, Mississippi. YUM! I made this and wow. With an egg on top, well, I can no longer remember why I ever eat anything else. smitten kitchen. “I didn’t want to operate from the assumption that cooking is drudgery, when for so many of us, it’s a much-needed escape.” Has a huge finished “barn” that is used for Book Tours, 5 star restaurant, wonderful hotel and the best little bookstore you could ever want. So very excited for the new one! It is only 9am, and I am hungry for cacio e pepe now. And I used a bit too much butter, I think. A little late to the party, just had to say that I love this! I am a huge fan of the version of this with a little finely chopped red chili and reckon that this version would be as pleasing. I did not order my usual pasta with pepper and now I am upset. What a coincidence! Using it to finish dishes allows you to enjoy it as is best and not have to break the bank when you fry an egg. Y’know. I’m sorry, however, that your Canadian friends are excluded from the bonus. I’m in Australia…I tried kibbled wheat, but (after trying it out) apparently it’s not miller’s bran. I usually make it once per week – my go-to dinner when I don’t have anything in the fridge other than butter and cheese and maybe something green (which, with three little ones and a job, seems to happen with embarrassing frequency!). Print Recipe. Ree-diculously good. I will verify, but I’m 99% sure there aren’t except for who is sending it to the printers. Not sure if you’ve addressed that on here sometime over the years and I’ve missed it… my apologies if you have! You REALLY nead to try it! thanks for all the amazing recipes! Thanks for all you do for us. YUM! PPS Kid + Popsicles= 15 min of silence Thank you. I had never thought to add pasta water! IMHO, there’s no reason to cook with top-of-the-line uber-delicate extra virgin olive oils; their delicacy is lost once they are cooked. I love salt and this makes everything taste better! ps can you work on a recipe for Levain Bakery cookies?? Magda. I JUST had the pleasure of checking out lupa this weekend and it was amazing. Yum. It’s been too long since I made those. traffic! Please come to Vroman’s Bookstore in Pasadena, CA. Then add your butter, cheese, pepper. Thanks Deb. I can’t wait to cook from it! I do almost exactly as honey.badger, the difference being I do use fresh farm eggs from a neighbor’s chickens … large yolks! Hi Deb, when can I preorder the Kindle version in Australia? Required fields are marked *. i may not have kids, but i do have a partner i cook for six days a week – even when i’m not hungry and/or would sooner have cheese and crackers for dinner. Yummy! L’extase à portée de 3 ingrédients. Do you recommend this recipe or your Cacio Recipe? You are right, simplifying can make some ridiculously wonderful restaurants. I made a mistake and I don’t know where. Jennifer — Glad you enjoyed. I might add a touch more cheese next time, but otherwise this was amazing and I can’t wait to have the leftovers tomorrow. After you get all of the potatoes sliced, it’s really just a matter of layering them in a greased skillet with a cheese-and-pepper mix that gives them the characteristic sharp cacio e pepe tang. Let’s say you’re making this for dinner because it’s snowing AGAIN and you don’t have the energy to fight it to pick up groceries, then you’re distracted and forget to reserve pasta water before draining. By flat and boring, did you mean maybe not browned enough? Yes, please, Rainy Day Books in Fairway, KS!! I’m learning to deal with food allergies and they have me avoiding wheat, eggs, and cow’s milk… then along comes this recipe (which works out fine with corn spaghetti!) Serena – if you don’t hear back from Deb. I never knew that one of my favorite “young married” dishes was anything other than something we just threw together from desperation. 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