On our latest trip to Umbria we had, of course, a lot of pasta, and it was all fabulous. Because we were in the mid to northern part of Italy the pasta was cheesy, al dente and with very little red sauce, mostly noodles with excellent flavors—so delicious!
We were inspired to try to do our take on a home made pasta with cheese and butter. The classic Cacio e Pepe pasta. We thought it was great in Umbria, but when we made it here in the states it needed something more. We added some items like cooked pancetta, crimini and shiitake mushrooms and capers. Also we split the difference half pecorino cheese and half parmesan. Just a bit more flavor and visual pizazz.
Our lunch inspired a recreation ...
Our home made pasta...
Styling the pasta in the Italian rustic way... In our studio!
Umbria and Tuscany… are there better places in the world to eat (Pasta), drink wine and soak up history? In February the hills are a vibrant green, the dormant vines a rusty brown and a cold mist often covers a valley floor. Perfect time for a hearty lunch of pastas, cheese, bread and more wine than should be had before the Sun goes down.