{"id":10905,"date":"2016-12-23T23:24:14","date_gmt":"2016-12-23T23:24:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10905"},"modified":"2016-12-23T23:24:14","modified_gmt":"2016-12-23T23:24:14","slug":"classic-cacio-e-pepe-mixed-with-bigoli-this-time","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10905","title":{"rendered":"classic cacio e pepe, mixed with bigoli this time"},"content":{"rendered":"

\"cacio_e_pepe\"<\/p>\n

There are few dishes simpler to put together\u00a0than this one, and almost none which would be as satisfying – regardless of how hungry a diner might be.<\/p>\n

Last night I didn’t have a thin pasta like bavette, a\u00a0linguine fini, or even a penne,\u00a0each of which I believe I have sometimes\u00a0used over the years, so I cut open a one-kilo package of bigoli<\/a> instead and weighted out 8 ounces. I thought I had violated\u00a0a tradition in using these\u00a0thick\u00a0long tubes,\u00a0but when I went on line later to check on what the classic cacio e pepe<\/em> was, I came across a number of sites describing bigoli as the pasta of choice.<\/p>\n

There also seems to be some disagreement about the cheese<\/em> of choice: Most recipes indicate pecorino, some pecorino Romano and Parmigiano-Reggiano, and I’ve also seen ‘Cacio di Roma’ paired with pecorino Romano.<\/p>\n

I’ve generally gone with\u00a0pecorino Romano and Parmigiano-Reggiano myself, because that’s where my experience with this dish started,\u00a015 years ago, and also because I have a soft spot for Amanda Hesser<\/a> and her food writing.<\/p>\n

The recipe is quite simple, and I’ve never really wandered from the original, described here<\/a>, although without the charming introduction included in the original, 2002 article<\/a> in the New York Times.<\/p>\n

These are the ingredients I used this time:<\/p>\n