The middle child—teenager for a few more weeks—has confidence in the kitchen, throwing things around with abandon. He did the same when a chair-bound infant, but they all do that, except the ones who studiously pick things apart on their plate, as if having just discovered their fingers. They will be lawyers. As a kind of purist (the quality jumped a generation here) he insists, for instance, that cream must not be in the same kitchen as spaghetti carbonara, lest someone combine them. (And here I was, a kitchen charlatan, disparaging al dente pasta.) In all seriousness, he understands that true purism is not perfectionism but a perceptive understanding of an original idea. Roman standard cacio e pepe is ideal, being disarmingly simple but surprisingly tricky to execute, according to some ‘experts’. Cacio e Pepe Use long pasta. The idea is to allow the strands to finish cooking in a cheesy ‘sauce’—really just a coating; an oleaginous dressing. This comprises grat...
Recipes and ruminations from a small house in a big city.