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Cacio e Pepe Crackers

Serious Eats Emma Kobolakis 2 comments

Little, buttery, savory rounds flecked with black pepper and flavored heartily with pecorino cheese are excellent before dinner or by themselves. Wrapped in paper and tucked in a decorative box, they're a charming host or hostess gift. More

Video: At Home with Dale Talde Making Cacio e Pepe

Jessica Leibowitz 16 comments

When Dale Talde—former Top Cheffer and current restauranteur-superstar—gets home from a long night of service, plus or minus five or six Jamesons, he makes Cacio e Pepe, or what he lovingly calls "Italian macaroni and cheese." More

The Food Lab's Asparagus Week, Day 4: Lemony Fettucine with Asparagus and Bacon

The Food Lab J. Kenji López-Alt Post a comment

This is an ultra-quick recipe that's roughly based off of pasta cacio e pepe—the Roman dish of pasta tossed with Pecorino Romano and lots of black pepper. It's a late night, quick fill'er up specialty popular amongst the tight-jeaned Euro club crowd and the old folks alike. A cheaper, quicker, and easier version of the already super cheap, quick, and easy carbonara, if you will. More

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