Howdy, reading the Food and Spirts post on Top 50 BBQ joints, saw this reference to Cacio e Pepe, that same day ran across a recipe for it on one of my favorite food sites. So, thought this must be worth trying.

Got all of the ingredients and set to work. Wow, I felt very Fido*98*esque in doing this, that is an amazing amount of hand prep for me! Mandolined all of the onions and potatoes, then hand grated the two types of Italian cheeses. Was nearly 'give out' when the actual cooking started.

Dish turned out great, renamed it Italian Scalloped Potatoes, was delicious. However, did encounter one big drawback for olds. As my wife Marsha pointed out, two mid seventies folk DO NOT need to eat a dish that is heavy cream, evaporated milk, butter, and two cheeses. Glad we did not have to have a blood test for our Cholesterol, would have been off the charts!

Sounds good but Cacio y Pepe is one of the 4 Roman mother pasta dishes. It's pasta, black pepper, pecorino romano, and pasta water. Nothing more or less. In US some mix parm with.

It's actually a hell of a skill to get it perfectly creamy and balanced.

Add guanciale and it's Gicia. Add egg to that and it becomes carbonara. Sub the egg with tomato and you've got amatriciana.

All fabulous when done well. Too much heat n the carbonara and the eggs turn from a creamy sauce to pasta with scrambled eggs not good!

https://www.tastingtable.com/1325331/types-roman-pasta-explained/

You made a potato and onion gratin, and I'm sure it was delicious. I make that in the winter when it's cold and dreary and I want something comforting. But it's definitely not cacio e pepe.

I love Cacio y Pepe. What you made was not Cacio y Pepe.

That reminds me of when I came across a recipe for Texas style chili! I trussed the chicken and chopped and arranged the vegetables below it. When it came out of the oven it was perfect! I love chili!