Spaghetti Cacio e Pepe in a Parmesan Frico Bowl
While in Rome back in 2013, we went to a restaurant that was known for their Cacio e Pepe (translation: pasta with Pecorino Romano cheese and black pepper). We had dinner with a new Roman friend and all ordered different dishes – Jimmy being the only one to order the Cacio e Pepe. One of the cooks came out and bluntly informed us that one of us would need to change our order because we could only order two different dishes due to the number of available burners on the stovetop in the kitchen. I stuck with my original order of bucatini, (confession: it was the only pasta on the menu I could pronounce). Our new friend graciously changed his pasta order to Cacio e Pepe. When the pastas came to the table I immediately had order envy. No one told me the Cacio e Pepe would come in an edible parmesan cheese bowl, aka frico
You may be wondering why I’m the one narrating for this traditional Italian dish. It’s because Jimmy (because he is a pasta snob) probably wouldn’t include the frico recipe, so you’re welcome.
If you’re ever given the opportunity to make a bowl composed of cheese you must do it, it really does elevate this classic dish. It will impress your guests and, if you are a parent, your kids will get a kick out of it too.
Now here’s my husband who likes to explain making pasta in a way that can only be described as falling in love for the first time …
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