Mad March Hare. Also Teeling.  Read more

hey yourself! I’m a huge weisswurst fan. favorite Bavarian breakfast!  Read more

Yes! Read more

cuz I’m lazy Read more

I’ve found maybe 1 in every 6 or 7 Italian restaurants will have it. Definitely wouldn’t call it pervasive. And it won’t always be bucatini. And 8 out of the 10 that do carry it are more likely to use pancetta because guanciale’s expensive. Read more

pancetta’s fine. And yeah, I’ve made it both ways, with and without garlic. It’s just as good without it. I’m just a huge garlic fiend and prefer it that way (if a recipe calls for two cloves, I put in a whole bulb). I won’t ever use garlic in cacio e pepe though. Read more

sweet! You just saved me a ton on therapy bills!  Read more

It was B&B (below the Venetian) but I didn’t want to mention it because it was later revealed that Batali is a garbage person. Read more

Still my personal preference. I definitely notice a difference and I’ve tried a lot of different tomatoes. Agree to disagree. Read more

in this case, it’s not subbing, it’s an alternative. I wouldn’t have done it myself until I had it in Rome. It’s almost as though, in this case, the pasta is secondary to a well-made Amatriciana sauce.  Read more

that it would be called baked mostaccioli. Read more

tongue firmly planted in cheek Read more

Ricotta’s completely optional. It works just fine without it and I’ve made it with and without it. I would sprinkle a little more Pecorino or Parmesan to compensate. Read more

Also, when it comes to sauce, I do the opposite of Insta-pot. I make it in the slow cooker. (I do have an Insta-pot though).  Read more

I use San Marzanos. I don’t use tomato paste. I use tomato paste for other things, but i find a good Sunday sauce doesn’t need it. Of course if you’re making a quick sauce that you want to thicken in a pinch, tomato paste does the job nicely.  Read more

I’m going to be contributing a piece on my Sunday sauce very soon, so stay tuned!  Read more

of course use what you have. My main beef is with restaurants that call it ziti when it’s not. There’s a different grading scale when you’re cooking it yourself.  Read more

i didn’t post that photo Read more

of course! I’m not a monster! Part of the reason I started making it myself was that I can’t find the real deal at most restaurants. Soon as I see “pancetta” (or, God forbid, bacon!) I’m like, nope! I have a good place in town where I buy my guanciale and I’m convinced that I’m the only reason the guy keeps ordering… Read more

indeed! My desert-island pasta is bucatini alla amatriciana, which took a lot of trial and error—more for the consistency of the pasta itself than the sauce.  Read more