We’ve been eating pasta with Pecorino Romano cheese and olive oil for years. The Zi Family can whip it up faster than we can find the scissors to cut open the cheese packet from a mac-n-cheez-in-a-cardboard-box. We’ve loved it as lunch, side dish and, very often, main course for dinner. I didn’t think it could be improved upon, until I read about a recipe for bucatini cacio e pepe in my local paper, the Pittsburgh Post-Gazette. It’s from
"The Glorious Pasta of Italy" by Domenica Marchetti (Chronicle, 2011). And then I tried it. Wow. The Chef will be eating it in his lunch today at camp.