My husband and I agree on two things when it comes to TV – college football and Anthony Bourdain. We enjoy the travels of the irreverent chef and love to dream of following in his footsteps to visit exotic destinations.

With all the work going on at the bakery, including filling the new Central Market order, our family needed a little comfort food. In honor of Anthony Bourdain's visit to Charleston (this Friday), I decided to attempt one of the delicious dishes he tried in Rome – Cacio e Pepe. It seems like the Romans' ultimate comfort food to me, so staying true to my improvisational cooking style, I had to give it a little Southern twist. I added butter (of course), Caw Caw Creek bacon, and tomatoes blistered in the bacon grease. For an added touch, I served the dish in a parmesan basket, which the girls loved making with me.

  

This might sound fancy, but it's simple. It really is the comfort food I like – ready in less than 15 minutes on a weeknight.

  

 

Cacio e Pepe with Bacon and Blistered Tomatoes

Ingredients

  • 1 lb. linguine or your favorite pasta
  • 3 tsp. of freshly cracked black pepper
  • 2 Tbsp. butter
  • 1 1/2 c. of finely grated romano cheese (box grater, small holes)
  • 2 c. of grated parmesan cheese (box grater, larger holes, and reserve 1 ½ cups for the parmesan baskets)
  • 2 c. of pasta water reserved for the sauce
  • 1 lb. bacon, roasted in the oven until crisp
  • 1/2 pine of cherry or grape tomatoes, cut in half
  • salt to taste
  • 1/4 c. chopped parsley or basil for garnish

Instructions

  1. Roast bacon in the oven (for less mess) at 350 degrees until crisp, then reserve some bacon grease for later use.
  2. Chop the bacon in ½ in. pieces and set aside.
  3. Toss tomatoes in 1 tsp. of bacon grease, along with salt and pepper to taste.
  4. Roast tomatoes in the oven at 350 degrees, 12-15 minutes. (This could be in the oven at the same time as your bacon.)
  5. Boil pasta in salted water until al dente.
  6. Add remaining bacon grease and 2 butter in a pan over medium heat, then sprinkle black pepper in the pan and fry 2-3 minutes, stirring often so it doesn't burn.
  7. Add cooked and drained pasta to the pan, toss well, then add the cheese slowly, alternating cheeses with pasta water until the consistency is perfectly creamy.
  8. Salt before serving.

    9. Serves 8.

  

Parmesan Baskets

In a pinch tip:
This is so easy and makes a beautiful presentation for many things; can be made ahead if wanted.

Instructions

  1. In a dry, hot pan, sprinkle a generous handful of grated parmesan cheese in a circle.
  2. When it is melted and starting to melt, move the pan off the heat and let it set.
  3. As soon as you can get a spatula under it, flip it onto a clean, upturned bowl.
  4. Allow to cool and enjoy!