A simple classic pasta, suddenly very much on trend: Cacio e Pepe
I rarely find myself ahead of the curve on anything. When I first shared my version of cacio e pepe 鈥� a popular favorite in Roman trattorias 鈥� five years ago today, it was adapted from a cookbook published back in 2002. So imagine my surprise when the humble four-ingredient pasta started lighting up the Internet a couple of months ago.
There's a reason this rustic dish is so popular. It is seriously delicious. Uncomplicated comfort food with a nice peppery kick. And you can literally prepare the whole dish it in the time it takes to cook the pasta. You鈥檒l find my recipe .
Meanwhile, as I said, cacio e pepe is suddenly everywhere. In January, New York magazine鈥檚 Grub Street named the to get it in NYC. In February, Tasting Table shared a recipe from And this month alone, PureWow called it ; David Chang delivered in the Lucky Peach newsletter; and perhaps most interesting of all, Bon App茅tit for the pasta, opening up whole new worlds (saut茅ed green beans, anyone?).
So pick up some Pecorino, break out the pepper mill and try one of these recipes. And when you do, thank me for being so prescient.
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