What makes this dish great is its simplicity. Traditional cacio e pepe doesn’t include greens, but I find some arugula lightens up the dish. Feel free to swap the arugula for peas or asparagus spears or even artichoke hearts. It’s an all-in-one meal, no salad needed!
This is Sarah Leah Chase’s favorite recipe in her New England Open-House Cookbook—the one she makes when she wants to bowl over a crowd that shows up for her book signings. It’s a bruschetta descended from heaven—baguette slices topped with a divine combo of quartered figs, blue and mascarpone cheeses, sliced almonds, and pancetta!
Thank you Lidia Bastianich of PBS…Crispy-edged wild mushrooms, served warm over crunchy frisee and tossed with chopped pancetta, fresh thyme, olive oil, and vinegar, and topped with a fresh grating of Italian Grana Padano cheese. All we can say is oh, baby is this good. — FM
This recipe from The Farmstead Egg Guide & Cookbook by Terry Golson is delicious, fun, and easy to make. It’s a family favorite. The eggs in this dish are added to the hot pasta, and that’s what cooks them. Photo: Pixabay.com