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Bobby Flay cheeses it up with cacio e pepe eggs and creamy rigatoni

Cheese for breakfast and cheese for dinner.
/ Source: TODAY

Celebrity chef, restaurateur and cookbook author Bobby Flay is stopping by the TODAY kitchen to prepare a couple of his cheesiest, most comforting recipes from his cookbook "Sundays with Sophie: Flay Family Recipes for Any Day of the Week." He shows us how to make poached eggs with cacio e pepe vinaigrette and creamy rigatoni with sausage and eggplant.

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I’ll never get tired of coming up with new ways to cook and serve eggs. The inspiration here was cacio e pepe, the famous pasta dish of Rome. Cacio e pepe translates to “cheese and pepper” — it sounds simple (and it is), but those two ingredients are all it takes to make a phenomenal pasta. In this case, I decided to make a white wine vinaigrette and pump it up with a ton of cheese and black pepper in a nod to cacio e pepe. Of course, I didn’t have any Pecorino Romano when I made this, so I used Parmigiano-Reggiano instead. Either works.

I always cook more sausages than I’m going to eat because I want the effort to last for a few days. Sausage for eggs or an omelet, sausage on a pizza or in a tortilla … leftover sausage is the gift that keeps giving. One of my favorite moves is to use it in a pasta sauce. Rigatoni and sausage have been good friends for a really long time, and this bowl of deliciousness proves it.

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