Greetings, my beautiful lovelies! It's Emmy! Welcome back.
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And today I'm going to be starting a new series called: Tribute.
So, today's video goes out to Anthony Bourdain.
 
So typically for me, when a celebrity passes --
-- yes, it is a sad event, but it doesn't really affect me that much because I don't really know them personally.
But, I felt in this particular case
I did feel like there was a huge loss and it became personal and it's odd in the sense that I've never met
Anthony Bourdain in my entire life.
But I have spent a lot of time
watching his series and, as my parents did as well, and I think millions of others as well invited us into our home
so we could get this...
vicarious travel learning experience and that was so important and so very influential.
I think if you look at any travel series, particularly if it's food-related,
so much of that was inspired, and frankly just taken from, what Anthony Bourdain did in his series.
Huge, huge inspiration!
So today I'm going to be making Cacio e Pepe, which is a very simple pasta dish that Anthony Bourdain has in his Rome episode.
It has got to be my favorite No Reservations episode, ever.
It's all shot in black and white. There's tons of Italian movie references and it's just beautifully shot.
And of course, it's filled with Bourdain's and wit and one-liners. It's, it's excellent,
if you haven't seen it. 
So like many great dishes, this dish only contains a few ingredients.
It's very simple, but the ingredients are very good.
So if you follow my Insta story at all, you saw that, a couple days ago,
I went to Federal Hill, which is the old Italian part of Providence and picked up a couple blocks of cheese. I've got
Pecorino Romano and
Parmigiano Reggiano. 
So this particular recipe for Cacio e Pepe was inspired by the restaurant that he visits in the episode,
which he calls restaurant X. 
It's now since been discovered that the restaurant is Roma Sparita --
pardon my terrible Italian! 
So I'm adapting my recipe from Chef Cathy's over at Food Lover's Odyssey.
I'll put a link to her blog post down below.
Where she actually tastes the original version and then does a whole breakdown and it looks totally great.
And also, I'm also basing this on the techniques that were shown in the episode as well.
So let's go ahead and get started. 
My nonstick pan is no longer nonstick, so today I'm gonna be using a Silpat.
I've got freshly grated Parmesan cheese. This is not the green stuff. This is
Parmigiano-reggiano. This is a small wedge of a huge wheel of cheese and the real stuff says Reggiano parmigiana.
This is $16.99 a pound. So this block was
$12.40. So, I freshly grated that and now we're going to make a
circle of this on my
silicone sheet here. 
This is also called Frico, when you make a crisp chip made out of cheese.
So now I'm gonna pop this into a 400 degree oven and watch it carefully for it to melt and just bubble.
Okay, be right back!
Drape it over my dish.
Alrighty, so now we're going to cook our pasta in a pot of boiling water
that is well salted. 
You want to taste a bit like sea water.
A quarter pound of dry spaghetti.
Gonna make sure our pasta is well submerged and I'm going to set the timer for
seven minutes.
So, while my pasta is boiling
Let me tell you a little bit more about Audible. Audible has:
audiobooks, news, comedy, and original series, and much, much more.
So right now I'm actually listening to Kitchen Confidential written by Anthony Bourdain and I read this book years and years and years ago
but it's real pleasure to listen to it because Anthony Bourdain actually narrates it.
So you really get too deeply embody the book because you hear his voice.
My favorite time to listen to audiobooks is when I'm driving or when I'm doing chores like laundry.
I feel like I learned something while I'm getting some work done.
So head over to Audible.com/Emmy
or text "Emmy" to 500-500 to receive an exclusive 30-day free trial of Audible and a book of your choice!
I'm gonna go drain my pasta.
But I want to reserve some of that pasta water.
Now I'm going to add some of the pasta water to my hot pan.
Next, a tablespoon of butter.
Now, chef Cathy says this is not traditional but this is what they use.
in the episode.
Now, we're going to add a lot of black pepper, freshly cracked, about a teaspoon.
Reduce this heat a little bit.
Add a little bit more water.
Lots and lots and lots of freshly cracked black pepper.
Cacio e Pepe means "cheese and pepper" after all, so you got to have all the. ingredients.
Basically,
this is a beautiful version of
macaroni and cheese, in a sense. Cheese and pasta.
Lots of black pepper.
Now we're gonna add the pasta.
So the water is already getting absorbed and I'm gonna add a little bit more.
I'm just finished cooking up this pasta.
Now we're going to add the cheese, and this is Pecorino Romano, and this is finely grated and add this to our pasta.
So that was about a cup grated cheese.
Now to plate this we're gonna take our parmesan cup
place it on our plate. 
I like to use this technique here when serving spaghetti
style pasta, is take a pinch,
pick it up,
and give it a twist and...
I'm actually gonna transfer this onto this plate because I like it better. There we go.
That we're going to top it with a little bit more fresh...
Pecorino. Oh my gosh. Yes.
All righty, here we are. It smells fantastic!
Nutty, buttery, dairy, cheesy, peppery. Yes. All right. Let's get some of this
This one's for you Bourdain. Itadakimasu.
Now that's delicious! Salty, peppery, and
it's cheesy, but not overly rich and heavy and cloying
it's kind of got a little bit of cheesy funk to it, but the saltiness is deeply embedded in the
pasta. 
Now, let's have a little bit with the parmesan shell. Here we go.
Mmm.
Yeah.
That's really good.
You get a very concentrated flavor of cheese, which is nutty and salty but
funky and delicious, a little bit sweet, and there's some texture in there too. A little bit crunch, a little bit of resilience
which goes really nicely with the pasta. Typically with really rich ingredients
I find that acid is the kind of counterbalance to that heavy,
heavy richness, but in this case, it's the
pepper.
The black pepper really is a nice foil to all of this richness.
It really makes the dish balance and has a little bit of peppery bite and this really lovely black pepper aroma.
Delicious.
[unintelligible]
So.
Good.
And
very very very simple. 
All right
so there you have it. Cacio e Pepe inspired by Anthony Bourdain's No Reservations Roma episode. If you haven't seen it, you should.
Go over to Audible.com/Emmy
or
text "Emmy" to 500-500 to receive an exclusive 30-day free trial of Audible and to choose a book of your choice.
Alrighty, thank you guys so much for joining me. I hope you guys enjoyed that one.
I hope you guys learned something.
Please share this video with your friends. Follow me on social media. Subscribe.
Like this video. Let me know in the comments who I should tribute next and I shall see you in the next video.
Toodaloo! Take care! Bye!
[humming] Mm, mm, mm, mm, mm, mm, mm!
