Originally Posted by
707AvGeek
I have found (by far) my new favorite domestic meal on AA. On the leg out last week (PHL-SFO), I chose the tired old Short Rib and mac, which, while it always does the job and is rarely dried out or unpleasant, has gotten boring as the first option among limited options. On the way back east, one of the options was the new (ish) Cacio e Pepe pasta with Calabrian chili. I thought I'd give it a try, and it was not only delicious for airline food but something I would be happy with in an Italian restaurant. Piping hot, creamy, garlicky, a little spicy. Hoping it's a regular choice for future transcons.
The cacio e pepe has been around AA for some time. A proper cacio e pepe consists of spaghetti, black pepper and Pecorino Romano. That's it. It's also notoriously difficult to do really well, and probably impossible as an airplane meal. I suspect AA chooses to ruin it with the spicy Calabrian chilis (if that's what the red sauce really is) simply to cover up their mediocre version. I'd be curious to taste the middle part before swirling in the red stuff.