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Rigatoni Cacio e Pepe
Want to feel like you're eating at a Roman trattoria? Then this dish from Chef John Delucie's Ambra is for you. It's Italian simplicity at its best: al dente rigatoni, Parmesan cheese, and freshly ground black peppercorns. That's all that goes in, and what comes out is creamy, cheesy pasta perfection.
Nutritional facts
Protein
32g
Carbs
65g
Calories
850
Fat
50g
Ingredients
American Grana Cheese, Canola and Olive Oil Blend, Black Pepper, Heavy Cream, Kosher Salt, Black Pepper, Rigatoni, Parmesan Cheese
Reviews
4.2
Based on 168 reviews
Ryan McGrath · 01/12/25
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
You can find John DeLucie’s meals in...