#92 za'atar cacio e pepe

from Flavor

I don't think I've actually ever had cacio e pepe before. I don't think I realized that it was basically the Italian version of mac and cheese, but more sophisticated. The pasta is cooked in a small amount of water so it gets very starchy, then once the pasta is strained, the water is reduced down with butter, basically making a thickened starch and fat sauce like a roux. A massive amount of finely shredded cheese is stirred and gradually, to make a sauce the perfectly clings to the pasta.

@flyamese_cat would also like you to know that he basically cook the whole thing, meaning he stirred in the last 2/3 of the cheese, and also shredded a lot of it, even after I dumped a plate of it on the ground on accident. He knew what he was doing because apparently he used to make this in college before he met me because "pasta is cheap."