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Spaghetti cacio e pepe
Spaghetti a cacio e pepe may be the most simple and minimalist of pasta standards but there is nothing easy about it. Amalgamating the cacio (Pecorino Romano cheese) and the pepe (freshly ground pepper) with the spaghetti in the pasta cooking pot requires an elusive and seemingly contradictory blend of delicacy and vigour.
At this one-night-only SpagWednesday at his elegant brasserie Le Café Anglais Rowley will seat us along a long row of stylish banquettes directly opposite the open kitchen so we can observe he and his colleagues performing the beguiling cacio e pepe method so closely we will be able to smell the Pecorino as it melts.