Disappointing. I made pasta cacio e pepe, from Mark Bittman's recipe in the NYT. The cheese clumped up, and no amount of pasta water and olive oil could make it into a smooth sauce. Served this mess with roasted cauliflower (uninspired) and italian sausage (overcooked the onion and peppers). I was really excited about this pasta! I don't know if I should bother again, as grating all that cheese was a pain.
At least the brownies I made for Carter's class were good.
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