Have you heard of Cacio e Pepe? Other than not really knowing how to pronounce it, it’s also a dish that, strangely, until now, I’ve never been able to prepare it successfully.
I say that’s strange because it’s the simplest of simple pasta dishes, supposedly. Spaghetti noodles tossed with Pecorino Romano, black pepper, and a little pasta water. That’s it. And it’s heaven. I’ve enjoyed it when prepared elsewhere by people who know more than me, and it’s just absolutely perfect.
Have you ever had a spaghetti pie? You know, spaghetti noodles are mixed with eggs and cheese and pressed into a pie plate to act as the “crust,” then filled with sauce and cheese? It’s terrific comfort food. The spaghetti packs together to create the perfect texture, and gets kind of crispy around on the edges. And then it’s baked with sauce and cheeses. Yum.
I have a go-to spaghetti pie recipe that I’ll undoubtedly share here someday, but I decided to turn the idea upside down – literally – and share this one first: Spaghetti Pot Pies.
I adore this Lemon Spaghetti recipe, not only because it’s really good, but also because it comes together in a snap. It’s perfect for a quick weeknight dinner. Serve it up with a green salad and some nice crusty bread and your world is complete – for at least an hour or so.
Lemon Spaghetti is a gorgeously simple dish. It’s spaghetti noodles tossed in a creamy sauce flavored with lemon juice, lemon zest, Parmesan, garlic, and a hit of crushed red pepper.