Cacio e Pepe Croutons? Genius.

May 16, 2023 janet@janetfletcher.com

Leave it to John McConnell, one of my favorite Napa Valley chefs, to dream up a new take on cacio e pepe. How did grated pecorino plus black pepper became America’s favorite flavor? It’s everywhere. Cacio e pepe potato chips. Cacio e pepe pizza. Cacio e pepe pasta sauce in a jar. (No, thanks.) McConnell anticipated this trend with his cacio e pepe croutons, which perk up the Caesar he serves at the Bruschetteria food truck in St. Helena.

She’s Gotta Have It

February 25, 2020 janet@janetfletcher.com

When I posted about cacio e pepe recently, I didn’t realize I was headed down a rabbit hole. I like this dish—pasta with pecorino romano and black pepper—but I’m not obsessed with it. Then I discovered someone who is. Her Instagram, cacioepepelove, has 6,600 followers and climbing. I took one look and couldn’t stop looking. Every day, a new cacio e pepe. Who was behind this funny, mouthwatering, passionate love letter to a pasta dish?

Four-Star Cacio e Pepe

February 11, 2020 janet@janetfletcher.com

The classic Roman dish, spaghetti cacio e pepe, seems to be having a moment. I have no idea why. Americans tend to prefer pasta with more stuff on it. This sauce is about as simple as it gets, although it’s easy to screw up. With Valentine’s Day on the brain, I bought a truffled pecorino recently and started to wonder if it would work in cacio e pepe. Genius, I must say.