Sorbito para el Alma

  Second part of the Anthony Bourdain special: cacio e pepe, the Roman pasta he loved. His story with the dish and the step-by-step recipe. We continue the special dedicated to Anthony Bourdain, celebrating International Chefs Day and the arrival of  Anthony's Biopic , "Tony" on Prime Video on October 26. After the steak frites, it's time for pasta. Cacio e pepe, which means "cheese and pepper," became his favorite pasta. In season 6 of No Reservations, Bourdain visited Rome for the first time and fell for the dish. He tried it at Roma Sparita, in the Trastevere neighborhood, and the fame he gave the restaurant ended up filling its little square with lines. It is the kind of cooking he defended: three ingredients and a lot of technique. I ngredients (serves 2) 200 g spaghetti or tonnarelli 100 g pecorino romano, very finely grated 2 teaspoons black peppercorns, freshly crushed Coarse salt, very little, only for the w...