My god, I miss being in the kitchen. I miss poring over cookbooks, marking my favorite recipes, and mapping out my meals. While I loathe shopping (department stores give me rage blackouts), I could spend hours in a supermarket. I’ve always been fond of food and the way in which it brings people together. We choose to share our meals, our most primal of intimate acts, with the people we love. Nothing makes me happier than feeding people, and the past seven months have been hard because food is expensive and entertaining is a challenge when your days are spent burrowing under blankets because the thought of going outside is unbearable.
Luckily, my days of cozying up to cashmere have come to an end. (Thank god for meds.)
However, until financial conditions improve, my food budget is pretty limited. Now I tend to make recipes I can reheat for a few days, and my days of making food just to share it on the blog have been put on pause. While typing this I’m trying to forget that this week is important in the sense that I need to close on a project to stay in Los Angeles. Anxiety is futile, it doesn’t serve me, so instead I focus on a gift a dear friend sent me–Chrissy Teigen’s cookbook! It’s been a while since I’ve read through a cookbook and earmarked nearly all of the recipes. I can’t wait to make her chili, cheeseburger and kale salads. However, for now, I fixed up her easy-peasy cacio e pepe recipe.
And as Edith Piaf so sagely sang, I have no regrets. This dish was remarkable. A bit heavy on the pepper, though, so I dialed it down by half a teaspoon. You will want to make this ASAP.
INGREDIENTS: Recipe from Chrissy Teigen’s Cravings: Recipes for All the Food You Want to Eat
12 ounces dried spaghetti (I used gluten-free fettucini)
1/4 pound (about 3/4 cup) pancetta or bacon, finely diced
1/4 cup extra-virgin olive oil
3 tbsp (about 4 big cloves) minced garlic
1 tsp red pepper flakes, plus more to taste
1 1/2 tsp freshly ground black pepper, plus more to taste
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 cups baby arugula (ack! I forgot to get this at the grocery!)
In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water (it comes in handy), then drain the pasta.
Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.
Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat. Add the Parm and toss, adding the pasta water, a couple of tablespoons at a time, just to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more Parm.