Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Mikey Fabian

Back to Contributor Bios

About the Author

Mikey FabianMikey Fabian grew up in Olney, Maryland, where he attended Charles E. Smith Jewish Day School and was active in BBYO. He graduated second in his class from the Culinary Institute of America. He has worked at Colicchio & Sons in New York and Ris, 1789 and Rose’s Luxury in DC. He will soon be leaving his position as sous chef at Adams Morgan's Rosario to join Rappahannock Oyster Company as sous chef.

Cacio e Pepe

Recipe by Mikey Fabian

<em>Cacio e Pepe</em>

There’s nothing like homemade pasta, but if it’s too much work, you can use a box of spaghetti for this recipe. If you go that route, cook the pasta according to the instructions on the package, minus one minute. Prepare the sauce while the pasta is in the water.

Read the story