Spaghetti Pie - Cacio e Pepe Pasta Pie

I've been in Minnesota for a long time now. Longer than my many years in New York City. And something has happened - I look forward to January. You may wonder - do I really look forward to temps colder than the arctic? And snow that stays from December through April? Have I lost my mind? Maybe.

I like the slow pace. Darkness comes and I am inside with my writing pencil and my books. I am not conflicted - wondering if I should be outside weeding, flicking Japanese beetles off my plants, exercising outside or replanting when the warmth comes. I have two boards on Pinterest that are seemingly the same: "Gezellig"  (Dutch for that warm cozy feeling that candles and fireplaces and purring cats give you) and "Slow Living" - for those moments that beg you to slow down.

I have a list of 12 "slows" that I read every morning - slow-money, slow-exercise, there's even a "slow journalism" - where you read the effects of a newsworthy article weeks even months later - after the dust settles. There's an English periodical devoted to that. The anti-twitter. I am liking that idea a lot.

And then there's the food. Bye-bye lean meats and 1,000 variations on a wedge salad. Hello pasta and melted cheese. Hello spaghetti pie - Cacio e Pepe Pasta Pie to be exact. I made this Christmas Eve. There were 35 people in my home so I took a slice and hid it for when I would have time to savor it. I'm glad I did. The pie was gone in an instant.

Cacio e Pepe Pasta Pie - serves 4-8 depending on size and appetite of human being eating it
(From Food and Wine)

Ingredients
1 pound spaghetti
1-1/2 cups milk (you really need about 1/2 cup)
3/4 cup grated Parmigiano-Reggiano cheese
3 large eggs, lightly beaten
2-1/2 teaspoons ground black pepper
2 teaspoons Kosher salt
6 ounces Fontina cheese, shredded (about two cups)
6 ounces sharp, white cheddar cheese, shredded (about 2 cups)
butter for greasing pan

My Hidden Slice of Pie

Preheat oven to 425 degrees F.
Cook spaghetti until al dente.

In a bowl, mix pasta, milk, Parmigiano, eggs, pepper, salt and 1-1/2 cups of the Fontina and cheddar.* Scrape into a buttered 9-inch springform pan. Then sprinkle the remaining 1/2 cup of Fontina and cheddar on top.

*even though I wrapped aluminum foil around the springform pan and put it on a pan to collect excess milk, the milk came pouring out. I would either use less milk or drain most of the milk that the pasta did not absorb before scraping all into the springform pan.

Bake the pie for 35-40 minutes until the cheese is melted and bubbling.

Turn on the broiler. Broil the pie eight inches from the heat for 2-3 minutes until browned on top.*

*I did not broil the pie. I baked it for 40 minutes and had enough browned, crunchy cheese on top!

Transfer to a rack and let it cool for fifteen minutes. Remove the ring, cut the pie into wedges and serve.

It works as a side but now that it is indeed January - this works for me as a main dish. You can lie to yourself and balance it with a salad and say "See, healthy eating."

I don't make crazy resolutions. I do make "think, Claudia, think" notes. Remember all those years of fearlessly declaring how multi-tasking was the future? I am now thinking, one-thing-at-a-time. There's something to be said for being the tortoise and not the hare.

Pino has the right idea. A box and a little sun. Sometimes that's all you need. And a little spaghetti pie.

The Geometry of Pasta - cookbook review

Does every pasta shape require a special sauce? Chef Jacob Kennedy thinks so and sets out to prove his theorem in The Geometry of Pasta.


Little hats, wheels, corkscrews, shells, ears and ribbons adorn the pages of The Geometry of Pasta. Written by Chef Jacob Kennedy with almost art deco illustrations by Caz Hildebrand, this cookbook published by Quirk Books delivers a smorgasbord of pasta dishes from A (Agnolotti) to Z (Ziti).
`
There's pasta for every day of the year and then some. For an Italian cook, that is good news! Kennedy has done his research - giving you the history of the pasta shape, the region where it was developed and the perfect accompanying sauce that will succulently grab the sauce and never let go until it reaches your palate.
`
The majority of the sauces are quite simple relying on the freshest ingredients to enhance the pasta. Fanciful cappelleti ("little hats") are paired with butter and sage or asparagus and cream. The larger, tubular maccheroncini takes on heartier sauces: chicken and prunes or eggplant and tomatoes.
`
From the simplest dish (cacio e pepe) to stuffed raviolis, the pastas are paired with seasonal produce, meats, fish and in many cases simple sauces that would be an elegant first couse. Directions for creating these geometric pastas are concise and to the point. Chef Kennedy serves up his pasta with anecdotes, opinions and a wry sense of humor.
`
Autumn is a busy work time, so my meals have been on the simplistic side - without sacrificing flavor. The Cacio e Pepe (Pecorino and Pepper) was a huge hit. Comforting, earthy, peppery and snuggle-into-your-seats-your-home-for-the-evening warmth was in every bite.
`
Cacio e Pepe Ingredients - serves 2
(Used by permission from Quirk Books)

• 1/2 pound rigatoni (I doubled the recipe)
• 6 tablespoons extra-virgin olive oil
• 6 tablespoons of hot pasta water
• 1 tablespoon ground black pepper (even with doubling, I used more)
• 1-1/2 cups freshly grated pecorino Romano to serve

The pepper flakes and grated cheese were caught on the rigatoni ridges and inside the tubes. It's what you want.
`
Cacio e Pepe Preparation

1. Boil rigatoni until slightly more al dente than you wish.
2. Put the oil and half the pepper in a saute pan along with the 6 tablespoons of pasta water.
3. Add the cooked rigatoni to the pan and saute for a few minutes - until the pasta water is absorbed.
4. Serve the with pecorino cheese and remaining pepper sprinkled on top.

There were no leftovers. Sigh. Served with soft lettuces and a simple vinaigrette, I did have everyone singing for their supper.
`
Paccheri con Ricotta e Pomodoro (pasta with ricotta and tomatoes)
(used by permission from Quirk Books)

Paccheri are huge thick tubes often cooked with a squid sauce. Paccheri is Neopolitan in origin and was considered a common, poor food. Paccheri was not readily available so I used one of Kennedy's substitutions: cavatappi (they resemble corckscrews) which grabbed the sauce well.

Paccheri con Ricotta e Pomodoro Ingredients - serves 4 as a first course

• 1/2 pound paccheri (I used cavatappi)
  3/4 cup light tomato sauce (recipe follows; very easy)
  1/2 cup fresh ricotta (preferably sheep's milk (I used cow's milk)
  1/3 cup grated Parmesan or Provolone (I used Provolone)
  2 tablespoons extra-virgin olive oil
  10 basil leaves
  Garnish: grated Parmesan or Provolone or ricotta; drizle of olive oil

Light Tomato Sauce Ingredients

• 5 large vine-ripened tomatoes (2-1/4 pounds)
  3 garlic cloves, thinly sliced
  6 tablespoons extra-virgiin olive oil, divided
  Asmall pinch of crushed red pepper flakes (optional - but it does add flavor)
  Generous 3/4 teaspoon fine sea salt

Light Tomato Sauce Preparation

1. Cut tomatoes into chunks and puree (seeds and all) in blender.
2. Fry the garlic in 4-1/2 tablespoons of the olive oil for a few moments until cooked but not browned.
3. Add the red pepper flakes followed by the tomato puree and salt. Bring to a brisk boil and cook until the sauce has thickened and the tomatoes no longer look raw.
4. Season with salt and pepper and and add the remaining 1-1/2 tablespoons of oil to finish. (Do ahead: cool, cover and refrigerate until ready to use.)
   
   *Note: No time was given but it took about 10-12 minutes of boiling.

Paccheri con Ricotta e Pomodoro Preparation

1. Prepare pasta according to package directions. The sauce comes together very quickly, so wait until the pasta is in the boiling water before you begin the sauce.
2. Put tomato sauce into a medium saucepan and bring to a boil. Transfer to a warmed bowl (I didn't do this - I did all in the saucepan which I removed from the heat).
3. Add the cheeses and oil and whisk briefly. It will be rustic - it does not have to be completely smooth. Season with plenty of salt and pepper (taste as you go).
4. Keep warm, balanced over the boiling pasta until it is ready (if you time it right you do not need to do that).
5. Drain pasta and mix thoroughly with the sauce. Add torn basil laves. Feel free to grate with extra Parmesan or Provolone or ricotta or simply drizzle a little olive oil over all.

Pretty in pink as a first course.

Or as a side.

`

This simple dish was a winner. The fresh tomatoes (still available in Minnesota) were necessary. An anemic tomato would not be flavorful enough. The sweetness of the tomato, the creaminess of the ricotta and the bite of the Provolone conspired to produce a dish rich with nuance. The sauce clung to the pasta and it was perfect fare for an autumn evening.
`
If you are a novice, you might prefer a more detailed recipe: how long to boil the tomatoes, when to add the salt. If you are used to cooking according to taste, this would be a cinch. I do prefer actual photos of the finished dishes. Some of the illustrations do not entirely tell you exactly what the pasta looks like. The illustrations whimiscally charm but might confuse a novice cook.
`
The high point of the book is its delving into the history of the pastas, the lore and accurately matching each pasta to its sauce. Nothing is more disheartening than preparing a sauce that simply slides off the pasta and lands in the bottom of the bowl!

`

As someone who has spent her entire adult life playing "make-believe" in the theatre world, you can believe it when I say I am a certifiably allergic to math and mathematical terms. But one of the blessings of the mathematical world is - there is an answer. And that can be comforting. In The Geometry of Pasta - there are definitive answers: all pasta shapes are matched with their definite sauce.
`

Disclosure: I was given a review copy of The Geometry of Pasta. I was not paid for the review - the execution of recipes and my opinions are my own.