Anonymous wrote:

Anonymous wrote:This is the simplest thing on the planet to make.

The question is about WHERE to get, not HOW to make. Have you considered that they are going out anyhow and want to find a place with this specific dish? People like you are exhausting.

People like YOU are exhausting. You could have ignored the post but chose to respond instead.

Anonymous wrote:

Anonymous wrote:Warm 3 tbsp olive oil, toast 2 tsp pepper while boiling water for bucatini. Cook bucatini al dente, add 2/3 cup pasta water to oil and pepper midway through. Dump cooked pasta in oil and pepper emulsion, add 3/4 cup pecorino romano and 3/4 cup parmigiana regianno and toss. Eat immediately.

Is this for a pound of pasta?

Yes—I have no idea how authentic the recipe is but it’s easy and delicious

Anonymous wrote:

Anonymous wrote:Caruso's grocery.

Not seeing it in their menu.

https://www.carusosgrocery.com/_files/ugd/ea7e5d_7893ebc35e5d4afe853fb35404e3b0a1.pdf

Apparently it’s an off menu item. Someone tagged a photo of it on November 21 on their Instagram.

Anonymous wrote:Caruso's grocery.

Not seeing it in their menu.

https://www.carusosgrocery.com/_files/ugd/ea7e5d_7893ebc35e5d4afe853fb35404e3b0a1.pdf

I’m Eddie Cano has the best one!

Anonymous wrote:Warm 3 tbsp olive oil, toast 2 tsp pepper while boiling water for bucatini. Cook bucatini al dente, add 2/3 cup pasta water to oil and pepper midway through. Dump cooked pasta in oil and pepper emulsion, add 3/4 cup pecorino romano and 3/4 cup parmigiana regianno and toss. Eat immediately.

Is this for a pound of pasta?

Warm 3 tbsp olive oil, toast 2 tsp pepper while boiling water for bucatini. Cook bucatini al dente, add 2/3 cup pasta water to oil and pepper midway through. Dump cooked pasta in oil and pepper emulsion, add 3/4 cup pecorino romano and 3/4 cup parmigiana regianno and toss. Eat immediately.

Anonymous wrote:Is this a niche dish?

No, it’s a dish you make when you stumble home drunk late at night. The Roman version of instant Ramen.

Anonymous wrote:I have had a really good one at Red Hen.

Yes, and at Aventino (same owner). I also think it is good at Sfoglinas.

I’ve loved this dish for a long time and eaten it at a lot of restaurants and my own kitchen, and despite it being simple ingredients, it is often not well prepared and finicky to make. So much relies on getting temperature and timing juuuust right.

For whomever asked about making it at home, a few tips are - buy high quality pecorino and finely grate it yourself, cook your pasta (I like to use bucatini) in less water than you usually would so that it is super starchy, and toss the pasta with starchy water, cheese and pepper off heat (I then will toss back in the pot to reheat once it is just right).

Anonymous wrote:

Anonymous wrote:This is the simplest thing on the planet to make.

I’d never heard of cacio de Pepe, but in the last 4 years it’s EVERYWHERE. Snack flavorings. Menus. What changed?

https://www.nrn.com/menu-trends/cacio-e-pepe-is-the-darling-of-restaurant-pasta-menus

It did have a coming out in 2022

Anonymous wrote:This is the simplest thing on the planet to make.

I’d never heard of cacio de Pepe, but in the last 4 years it’s EVERYWHERE. Snack flavorings. Menus. What changed?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I'd also recommend just making it at home. I've found some places add cream to it, which isn't the correct way of making it. It's easy to make at home and is just 3 ingredients (pepper, pecorino Romana, and pasta (reserving pasta water to emulsify the cheese)). Best to eat it right away.

I've tried several times to make this at home, and always end up with clumpy, sticky cheese. How do I make it smooth???

https://youtu.be/AztjQDIi3Sw?si=V_gE4XP6Ujy8yqdV

Pecorino Romano. That is the best.

Anonymous wrote:Caruso's grocery.

caruso's is the best italian in dc.

Caruso's grocery.

Rose’s Luxury — they actually send you home with a goodie bag of all the ingredients (no matter what you ordered) so you can make it yourself. And it’s excellent!