In an earlier discussion, I mentioned that my brother Evan had spent some time in a remote Italian village (Bologna) learning how to create handmade pasta (fatto a mano), which is my go-to meal upon visiting Rustic Canyon, where he is the executive chef.
Recently, The Feast brought some cameras into his kitchen so that this “dying art” (his words) could be documented, a dish called cacio e pepe being the physical manifestation of the act. Behold!
And yes, he cooks at holidays, as does his girlfriend, who is also a chef.
But I don’t like anybody to feel left out; So below is one of his recipes that appeared in Esquire awhile back, which one can attempt in their own kitchen. I won’t eat it, but you might:
