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Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Sausages in the Skillet with Grapes
The Umbrian town of Norcia is, among other dist...
 
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No-Skillet Pasta Sauce
In Rome they call it cacio e pepe. Drain one pound of cooked pasta, then in a warm bowl toss the past...
 
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December 11, 2013
No-Skillet Pasta Sauce

In Rome they call it cacio e pepe. Drain one pound of cooked pasta, then in a warm bowl toss the pasta with a coarsely grated pecorino cheese and a few tablespoons of the pasta cooking water. Drizzle some extra-virgin olive oil over the pasta and sprinkle plenty of coarsely grated black pepper on top. Serve it piping hot for an easy, satisfying dish that you can make on those days when you need a little comfort food.