When you're a professional cook or chef many people are intrigued by what you eat for dinner. For me, my every night go-to is pasta (or eggs, or both). Quick, easy, versatile, yummy, and I'm not afraid of a carbohydrate.
Tonight I had Cacio e Pepe, the minimalist's pasta. All of the ingredients are actually staples in just about anyone's kitchen: buttered pasta, grated Pamesan & Pecorino Romano cheeses, a lot of fresh cracked pepper, and grated lemon zest garnish (my own twist).
After the pasta is cooked al dente (or to your own textured standards) and drained, toss the hot noodles with butter. The real techinique here is in the plating, LAYERS!: buttered pasta, grated cheeses, pepper, buttered pasta, grated cheeses, pepper, cheeses, grated lemon zest.
Want an egg?? The addition of a poached or sunnyside up egg would not only be beautiful, but deliciously rich as well.