Take the fava bean-inspired concoction you are about to witness. Never woulda happened had the vino not first been swigged.
But swigged it was and so here we be.
See, I'd been planning to make a nice bowl of cacio e pepe the other evening (a simple Roman pasta dish made with cheese and ground pepper). But I got a phone call early in the prep stage, during which a very respectable bottle of Nero d'Avola managed to become uncorked.
Next thing you know I'm shelling the favas that I'd fetched from the garden that afternoon. And by the time I was off the phone there were a bunch ready for eating, but no plan on what to do with them.
So I did what seemed reasonable. I poured another glass of the Nero, stepped outside on the back porch with the dog and pondered the strategic blunder I'd made by getting involved with those damned (er, lovely) favas in the first place.
Soon enough, as happens often and without warning to me (regular readers know this) my mind traveled to (where else?) the chunk of mortadella in the fridge.
And commenced to making the cacio e pepe — only with two pretty major additions that I do not think the Romans (that means you, Massimo!) would approve of.
Here's a recipe for cacio e pepe from Saveur (they use two different cheeses, but using the pecorino alone is fine). As for the favas and mortadella, I tossed them in at the last minute.
Just as I was polishing off the first bottle of wine.