For a long time I have made disparaging remarks about cacio e pepe. As it became more and more popular I would say more and more unkind things. It’s so basic, I would say. I can’t believe people order that in restaurants I would gripe.
Well I take it back. And I take it back because I have rediscovered a pasta dish that I used to eat all the time in the 80s: fettuccine Alfredo. It was on the menu at the places I would go, like Ciao on Bloor or this fine little gem of a restaurant on Harbord whose name escapes me. It was simple, it was rich, it was delicious. It was also something I hadn’t eaten in a long time. Until I came across this recipe in Bon Appetit.
I’ve made that recipe a few times and I’ve have devoured it every time. It’s still as delicious as I remember it. It uses laughably few ingredients (so get great ones). It comes together in no time. It looks fancy. I love it.
So now I will add it to my favorite pasta meals. And now I will apologize to cacio e pepe because if I can love Alfredo and order it in restaurants then I can see why others love their cheese and pepper pasta and order it in restaurants too.
Eat the food you love, whatever it is. However simple it is.
Buono appetito!
Bernie Michalik: Cooking 