It seemed so unlikely. Three ingredients: spaghetti, pecorinocheese and black pepper. That and a little of the salted water thepasta was cooked in. Toss them together, and you'd have a great dish.
How could it possibly amount to anything? But it did, and it wasas good as promised. The dish was "spaghetti cacio e pepe," therecipe from Lidia Matticchio Bastianich's new book, "Lidia's Italy."
The concept of Bastianich's fifth book, a companion to her PBSseries of the same name (the show debuted in April), is enormouslyappealing; the subtitle says it best: "140 Simple and DeliciousRecipes From the Ten Places in Italy Lidia Loves Most."
Bastianich, owner of six …
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