So, what's chef Andrew Zimmern's hot take on cacio e pepe? He creates a continental medley by taking this old-world dish and adding a new world ingredient, corn, which traces its origins to Mexico (via North Dakota State University).
Zimmern shared the idea for his "Sweet Corn Cacio e Pepe" on Twitter, calling it "a seasonal twist on the 'It' pasta of the moment," and went into more detail in his "Spilled Milk" Substack newsletter. Exulting basic cacio e pepe for its incredible taste and texture, Zimmern explains the simple dish gained popularity during the pandemic when home cooks were, well, home and cooking. Savvy restaurateurs caught on to how inexpensive it was to make and how easy it was to sell to customers looking for comfort food.
Today, he points out, this pasta is on menus everywhere, both in restaurants and at home. Zimmern makes many variations on the classic dish, but his favorite for summer includes sweet corn. He says the flavor of the summer staple is enhanced by "the saltiness of the cheese and the intensity of the black pepper." Plus, he says, the creaminess of the "sauce," a combination of pasta water and butter, is also a perfect foil to the crisp corn. The full recipe is only available to "Spilled Milk" subscribers, but if the final result is as sweet as this corn and pasta combo sounds, it might be worth signing up.
The Unexpected Ingredient Andrew Zimmern Uses In His Cacio E Pepe - Mashed
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