討論

If you didn’t have a nonna to do so when you were a wee lucky thing, it’s more than likely that Marcella Hazan was the person who introduced you to the concept of a spaghetti frittata, a cozy mess of leftover spaghetti, scrambled egg, some butter, parsley and a fistful of parmesan, cooked in a skillet and cut into wedges. It’s unfancy food at its best, as should be no surprise from the woman was very distressed by complicated chefs’ recipes, wondering “Why not make it simple?”

So when I first saw Food & Wine’s Cacio e Pepe Pasta Pie on Pinterest earlier this month, as one does, my first thought was “Oooh, so impossible-to-achieve outside a food styling studio pretty,” (because, I mean, look at it) followed by “Wait, that’s not cacio e pepe” (a Roman dish with exactly three ingredients — pecorino, black pepper and spaghetti, usually fresh tonnarelli, and if you can forgive me for being pedantic, definitely no cheddar), followed by “Wouldn’t all of that egg custard leak from my springform?” (answer: yes, and woe is my oven floor) and then “I wonder what Marcella Hazan would have thought of this.” Would she have been distraught by the springform, perturbed by the use of three types of cheese, shaking her head over the finish under the broiler?

... Read the rest of spaghetti pie with pecorino and black pepper on smittenkitchen.com

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