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  Canadian Money Brief | October 19, 2026 CFB Wainwright Fire: What We Know and How to Help Without Getting Scammed Four Canadian soldiers are dead and 39 people were hurt after a grass fire overtook a live-fire training exercise in Alberta. When tragedy hits, Canadians want to help. Scammers know it. What happened On Saturday, October 17, a fire ignited in a training area at Canadian Forces Base Wainwright, about 200 km southeast of Edmonton. Officials say it began as a grass fire during training that included grenades and live ammunition. Military leaders said the fire was known to range control for hours and was believed to be contained enough for training to continue. Then the wind turned. Reporting from Al Jazeera and ABC News describes gusts jumping from about 50 km/h to as high as 96 km/h, pushing the flames toward soldiers and their administrative area. Defence officials said 84 members of the Princess Patricia's Canadian Light Infantry were in the training area. Four servi...
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Cacio e Pepe

 


Cacio e Pepe


Cacio e pepe is a deceptively simple dish packed with flavor. Featuring pasta, Pecorino Romano cheese, and black pepper, this version uses a foolproof technique to ensure a creamy, clump-free sauce every time!

INGREDIENTS

  • Salt
  • 8 oz bucatini, spaghetti, or tonnarelli
  • 2 tablespoons unsalted butter
  • 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta
  • 1 cup finely grated Pecorino Romano cheese


  • INSTRUCTIONS

    • 1. In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain.

    2. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat.

    3.  In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired.

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