Parmigiano Reggiano

Three ingredients. Infinite technique. The Roman pasta that humbles every chef who underestimates it.

Cashew cream and nutritional yeast replace the Pecorino. Skeptical? So was I. Now it's my weeknight go-to.

Same flavor profile, different format. The risotto amplifies the pepper and the starch helps create an even silkier sauce.

One egg yolk added per serving makes the sauce richer and helps with emulsification. Somewhere between carbonara and cacio e pepe.