It's my first real day off since starting rehearsals for the second mounting of Richard III. I've been a very good boy so far... and I think it's time for a mini-splurge...
Castmate D.A. Smith took me to Cleveland's legendary West Side Market this morning, and I went back to a stall I found last spring that has great Bonfire Smoked Salt. So, here's the plan: a smoked-salt variation on Cacio e Pepe (literally "cheese and pepper").
Boil water... Add salt... Add 1 lb. of pasta... Cook pasta until not quite done... Remove pasta, but save the cooking water.
In the meantime, toast at least a tablespoon of coarsely cracked pepper in approximately 1/3 cup EVOO on medium heat for 2 minutes.
Add about 1/4 cup of pasta water and the pasta to the oil. Cook until the pasta is done. Turn off the heat. Add Parmesan to taste and lightly sprinkle with... smoked salt.
Eat... Repeat... Enjoy!