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A simple classic pasta, suddenly very much on trend: Cacio e Pepe

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Blue Kitchen

(Read caption) Spaghetti with pecorino romano and pepper can be served with a simple salad as your main course, or serve it in smaller portions as a side dish.

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I rarely find myself ahead of the curve on anything. When I first shared my version of cacio e pepe – a popular favorite in Roman trattorias – five years ago today, it was adapted from a cookbook published back in 2002. So imagine my surprise when the humble four-ingredient pasta started lighting up the Internet a couple of months ago.

There's a reason this rustic dish is so popular. It is seriously delicious. Uncomplicated comfort food with a nice peppery kick. And you can literally prepare the whole dish it in the time it takes to cook the pasta. You’ll find my recipe here.

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Meanwhile, as I said, cacio e pepe is suddenly everywhere. In January, New York magazine’s Grub Street named the 11(!) best places to get it in NYC. In February, Tasting Table shared a recipe from Jon & Vinny’s in L.A. And this month alone, PureWow called it the one pasta recipe you need to know; David Chang delivered three versions of the classic dish in the Lucky Peach newsletter; and perhaps most interesting of all, Bon Appétit substituted baby potatoes for the pasta, opening up whole new worlds (sautéed green beans, anyone?).

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So pick up some Pecorino, break out the pepper mill and try one of these recipes. And when you do, thank me for being so prescient.

Related post on Blue Kitchen: So simple, Thoreau would have liked it: Spaghetti with Pecorino Romano and Pepper