Karima Moyer-Nocchi

Oct 31, 2023 | epicurious.com | Andrew Rea |Karima Moyer-Nocchi |Adrian Miller |Jesse Szewczyk

Then there was the added pressure of the episode being filmed for my YouTube channel: not only had my previous attempts at cacio e pepe been the subject of great public ridicule, but for this particular shoot, I had made the brazen decision to prepare it in a $1,000 hollowed-out wheel of Parmigiano-Reggiano, like some sort of spoiled, drunken king. After five broken, oily bowls of abject failure, I finally followed the advice of celebrated Italian chef Luciano Monosiglio: bust out the blender.