This Is Pasta in Its Purest Form

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This Is Pasta in Its Purest Form

Whoever said you shouldn't wear white after Labor Day clearly hadn't bathed in a glorious bowl of Pecorino and semolina.
Amis-CacioPepe(CNO-BradSpence)

There's an old, prevalent, arguably dated adage that you shouldn't wear white after Labor Day. It's out of touch with the changing of the seasons, the argument goes, and is less becoming on pale, flabby winter bodies than the lithe, tanned limbs of summer.

But people are starting to come around to the idea that maybe, the world won't end at the sight of a tall tee in October. And for that matter, we're here to argue that you should embrace white after Labor Day. In a culinary sense, that is.

Soon, temperatures will cool, and you'll need to bury yourself in the deliciousness of comfort foods—pasta, bread, cheese—to escape the misery of the coming freeze. And no one has mastered these elements better than the Italians.

RECIPE: Cacio e Pepe

Take, for instance, Cacio e Pepe. This incredible simple pasta dish, devised in Rome, combines the holy trinity of al dente pasta, sharp and salty cacio de Roma cheese, and cracked black pepper. And, of course, a generous smothering of olive oil and butter. This recipe from Brad Spence of Philadelphia trattoria Amis will help you cope with the coat weather coming just around the bend.

Whoever said you shouldn't wear white after Labor Day clearly hadn't bathed in a glorious bowl of Pecorino and semolina.