Source: Kitchn | Inspiring cooks, nourishing homes
I love all the pasta dishes Rome is known for: Pasta all’Amatriciana, Pasta alla Gricia, Pasta Carbonara, and Cacio e Pepe. My favorites are the latter two, but I don’t love to make them. You have to get the heat just right for the cheese to melt perfectly and emulsify with the pasta for the perfect creamy, silky sauce. Another issue I have with these delicious dishes is that you really can’t reheat them easily. That texture is a one-and-done situation. READ MORE...