about 2 months ago
Love a mano and love Cacio e Pepe. Their take on the classic Roman dish is excellent, but I wish that they left out the olive oil in their preparation of the dish. While adding fat like oil or butter to this dish helps bring the sauce together and emulsify much more easily, it takes away from the simplicity, and more importantly, the authenticity of the dish. I understand that many American kitchens that serve this dish incorporate fat into it, because let's face it, fat tastes good, and for the kitchen, they can get the dish out faster because the fat helps emulsify the sauce more quickly than simply using starchy pasta water and cheese, BUT I do wish that a restaurant that seems so dialed in to the authenticity of their cuisine and its origin would live up to it a little more in this dish.