Cacio e Pepe
—–Things I Ate
On my tour of Salt Fat Acid Heat, I also made the simple, cheesy, Cacio e Pepe. If you’ve seen the show, you know Samin loves salting pasta water as it’s truly the only time it’s seasoned. You’ll see her drop handfuls of salt into water until it “tastes like the sea.” So being a young student I do the same, feeling the power of slowly releasing copious amounts of salt into the water tasting as I go. It finally tastes as the Pacific Ocean I grew up in. However in my novice ignorance I made two crucial errors. One, the salt I used is much “saltier” than the one she uses on the show. And two, pecorino is some of the saltiest cheese I’ve ever tasted. Both made the end result a little more salty than I would have liked. I also served it with a tomato forward salad that cut a little bit of the salt. Good things to remember as I cook through this book!