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We made up a Lemony Broccolini and Cacio e Pepe Orzo pasta for dinner, We had most of the ingredients we got from our last Trader Joe's run. It came out delicious. My wife pan-fried some Italian breadcrumbs for a topping.
Our house
Knoxville, Tennessee
Wednesday, April 16th, 2025
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www.aaroncampbell.me
We made up a Lemony Broccolini and Cacio e Pepe Orzo pasta for dinner, We had most of the ingredients we got from our last Trader Joe's run. It came out delicious. My wife pan-fried some Italian breadcrumbs for a topping.
Our house
Knoxville, Tennessee
Wednesday, April 16th, 2025
Like / Follow / Subscribe:
www.aaroncampbell.me
My wife made us some Trader Joe's Cacio e Pepe with La Moderna bowtie pasta, TJ's Sliced white mushrooms and TJ's Petite peas.
Our house
Knoxville, Tennessee
Saturday, March 22nd, 2025
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www.aaroncampbell.me
Buck's Place, Sonoma, California
www.bucks-place.com/
Buck's Place, Sonoma, California
www.bucks-place.com/
Un clásico romano en todo su esplendor: Tonnarelli Cacio e Pepe. La simplicidad hecha arte con pasta fresca, queso pecorino romano y pimienta negra recién molida.
Un piatto di tonnarelli cacio e pepe fatto a casa.
Questo è un piatto che mi piace veramente molto e he tutto sommato è molto facile da preparare a casa (leggi qui la mia ricetta per sapere qualche trucco per prepararlo al meglio).
I tonnarelli, che compro al supermercato e sono sempre pronti all'uso, conditi con abbondante formaggio grattugiato e pepe. Una delizia!
A plate of home-made tonnarelli cheese and pepper - Une assiette de fromage tonnarelli maison et poivre - Un plato de queso tonnarelli casero y pimienta. - Um prato de queijo tonnarelli caseiro e pimenta - Ein Teller mit hausgemachtem Tonnarelli-Käse und Pfeffer - Một đĩa phô mai tonnarelli và hạt tiêu tự làm
www.lucadea.com/2024/11/25/un-piatto-di-tonnarelli-cacio-...
Cacio e pepe is a pasta dish typical of the Lazio region of Italy. Cacio e pepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with tonnarelli or spaghetti. The origins of the dish are believed to be that "Shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany and Umbria created cacio e pepe in the 18th or 19th century". All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended to make the sauce adhere well.
en.wikipedia.org/wiki/Cacio_e_pepe
Tartine Manufactory, Alabama St., The Mission
