Momofuku Nishi's version looks classic, but swaps out cheese for fermented chickpeas. This week’s magazine takes a look at how chefs are adapting the flavor profile of the classic Roman pasta, spaghetti cacio e pepe, to things like pizza and doughnuts, and hypothesizes that it won’t be long until we’re munching on Cacio e Pepe Doritos. All of which is not to suggest that the dish itself is in decline. In fact, traditional versions of what must be the original mac ’n’ cheese have never ...
Momofuku Nishi's version looks classic, but swaps out cheese for fermented chickpeas. This week’s magazine takes a look at how chefs are adapting the flavor profile of the classic Roman pasta, spaghetti cacio e pepe, to things like pizza and doughnuts, and hypothesizes that it won’t be long until we’re munching on Cacio e Pepe Doritos. All of which is not to suggest that the dish itself is in decline. In fact, traditional versions of what must be the original mac ’n’ cheese have never ...
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