All nights
Around the world
Roman Holiday
Aperitivo hour, paper-thin pecorino, fragrant citrus, and high-drama pasta theater.
Aperitivo first. Pasta at the table.
In Rome, dinner begins at the bar with a Campari spritz and marinated snacks, then moves to communal bowls of pasta that rely on only three ingredients executed with absolute confidence. Kenji López-Alt unlocked the science to make Cacio e Pepe silky instead of clumpy. Surrounded by sweet roasted peppers and a moist olive oil cake, it's vibrant, loud, and celebratory.
Before the doorbell
- Day Before or Morning of
- Bake the olive oil cake and roast the red peppers (they taste even better after marinating).
- Before Guests Arrive
- Grate the mountains of Pecorino Romano finely with a microplane. Toast the black pepper in olive oil.
- At Dinner
- Boil pasta, twirl with cheese and pepper water directly in front of guests, and serve piping hot straight from the pan.
