Pasta Cacio E Pepe

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This  most simple dish of pasta, black pepper and cheese confirms the genius of classic Italian cuisine once more.
Good quality pasta, cooked al dente with just the right amount of salt, fresh ground black pepper, grated  caciocavallo cheese  and a bit of the cooking liquid, it is pasta perfection at its finest. I enjoyed it tonight as a second course after a first course of a sexy salad of Romaine, Radiccio Rosso and  Bresola  with  Prepared Horseradish.
A truly wonderful dinner , fit for a king.
(And a Queen – Bella couldn’t get enough of both the pasta and the bresola) 🙂
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Buon Appetito !   Life is Good !
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Pasta Cacio E Pepe

Pasta Cacio E Pepe

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Romaine,  Radiccio Rosso, Red Radish and  Bresola  with  Prepared Horseradish In Raspberry Vinegar Vinaigrette

Romaine, Radiccio Rosso, Red Radish and Bresola with Prepared Horseradish In Raspberry Vinegar Vinaigrette

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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