Soon, extremely soon, I’m going to tell you more about our 12 days in <a href="https://www.instagram.com/p/Bm_APMpBSjw/?taken-by=debperelman">Andalucía</a> but before that, before <a href="https://www.instagram.com/p/BnRGZ8bhOyp/?taken-by=debperelman">summer</a> is truly over, before I start thinking about cooking more complex meals again, before I even consider turning on the again, I wanted to tell you that this summer was the year I finally figured out how to make cacio e pepe, one of my favorite pastas, as good at you’d have in Rome, and we cannot let the summer end until you do too.
Huh? Deb, you wrote about it years ago, in 2011. But the recipe always bothered me, and the reason is written out right in it: authentic cacio e pepe contains only three sauce ingredients: pecorino romano (this is the cacio, the cheese), black pepper (this is the pepe, ground to your desired texture, often toasted first if you’re going for extra flavor), and pasta, plus splashes of the pasta’s hot starchy cooking water to form a sauce. It doesn’t contain oil, butter, cream, flour, cornstarch or any other binders. The trouble begins when you try to merge/coalesce/magic together water and cheese into an emulsified, creamy sauce. Ever tried to mix oil and water? In my kitchen, it goes about as well as you might imagine.