Hello! Hi everyone, Wesley here. Today we’re diving back into the wonderful, weird world of Asian fusion cuisine with a play on one of my favorite pantry pastas of all time, which is the Italian cacio e pepe. For those unfamiliar, cacio e pepe, or as I often refer to it, “a grown up mac and cheese,” is one of the classic Italian pastas that makes use of toasted black pepper, grated pecorino romano, spaghetti, and of course, a hefty amount of pasta water to create its thick and creamy texture. For our very strange, very fusion version of this dish today, we’re going to swap out the black peppercorn and instead make use of some Sichuan and white peppercorn to give it a rather unique numbing quality that I don’t think I’ve ever experienced in an Italian pasta. To pair with this, we’re also going to make use of some grated parmigiano reggiano in lieu of the classic pecorino romano.
WAIT! WAIT. Just wait, before all of the Italians in the room freak out, let me explain. We’re going to use a slightly milder grated parm in lieu of the required pecorino romano today so that we may also incorporate a bit of miso paste in our pasta, so as not to overwhelm the senses. This is going to yield for us a complex, nutty, and umami forward pantry dish that is easily one of my favorite lazy meals of all time. Hope you try it.
Full Video: https://youtu.be/ugj-2QUJrcI
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1 Comment
Eagerly awaiting your next upload