Cacio e Pepe (Cheese and Pepper)

Cacio e Pepe (cheese and pepper) pasta is three ingredients and a touch of practice to make one of the most surprisingly flavorful dishes you've probably had in a while. Visit to learn more.

Okay, Supper Club, how in the name of Sonny Boy Williamson can a dish this good be so simple? Yet, cacio e pepe is just that!

I’ve seen it called the macaroni and cheese of Italy. I don’t think so. Not exactly.  Anthony Bourdain calls it the world’s greatest pasta dish.

I have two caveats for you though.

One, because it’s only three ingredients — that’s right, I said three — use the best ingredients you can afford.

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Fresh Pasta, a Love Story

Ninety-nine times out of a hundred, I use dried pasta. But… fresh pasta is full out amazing. It can be life-changing food when done well.

Me and the kid decided to make a special dinner. Chicken broccoli Alfredo, a side of maple glazed rainbow carrots, and a round of garlic rosemary focaccia. We also decided to make fresh pasta, or pasta fresca, to add that extra something special.

For the record, the kid did most of the work on the pasta. I made the sauce and sides. Whenever you can, spend some time in the kitchen with the people you love and make some memories.

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Bucatini all’Amatriciana

Bucatini all'Amatriciana is much more than just another pasta red sauce. The deep flavors of the pork, onions, garlic, pepper, and tomatoes are together much more than they are apart. Visit to learn more.

I’d heard of Bucatini all’Amarticiana before. Marcella Hazan said, “The two are indivisible as Romeo and Juliet.

Bucatini is a hollow, thicker, spaghtetti-like pasta. Almost like a thin drinking straw. Amatrice is a beautiful city in Central Italy.

And then I had the good fortune to savor this dish in a wonderful little Italian restaurant in Kansas City. And I was hooked.

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