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September 22, 2006

The Italian "Mac 'n Cheese"

American college kids don't always have time for cooking. Between studying, exams, and enjoying the "college experience," the normal weeknight meal is two minutes in the microwave.

That's a little hard if you live in a country where KRAFT Macaroni and Cheese doesn't exist, and microwaves are not common. Pizza gets old after the first two weeks and the Chinese take-out can start to burn a hole in your pocket.

So, what's for dinner?

Cacio e Pepe. It's quick, it's easy, and it's the closest thing that you're going to get to good old mac and cheese in Italy.

Made from the Roman staples (pasta, olive oil, pecorino cheese, parmigiano cheese, salt and pepper), it is the best dish for those days when you have "nothing in the house." Most Roman kitchens are over-stocked with these ingredients; going hungry is not accepted in Italy.

How to make it:
Bring a pot of water to a boil and add a healthy amount of salt to the water. Drop in the pasta (spaghetti, rigatoni, whatever). When the pasta is al dente, drain the water and return the pasta to the pot. Add a few big dollops of olive oil, the grated cheese and pepper. Stir. If it comes out chunky, you have to add more oil (or a spoonful of the pasta water).

Posted by Kelsea  at 4:50 AM | Permalink

Comments

Posted by: Federico at September 23, 2006 5:24 AM