Are you a pasta lover? We are in the Eternal City, cooking a timeless pasta, Cacio e Pepe, a simple dish, yet kinda tricky!
Ingredients:
320g spaghetti
200 Pecorino Romano cheese
Salt (for pasta water)
black pepper to taste
Method:
1. Start with the pasta! Let’s cook it and strain it 3 minutes before.
2. In the meanwhile we toast the black pepper so it releases its fantastic aroma.
3. Here’s the trick, we add a little bit of the pasta water to it so it prevents burning the pepper
4. Now we have to make a pecorino paste, so in a bowl, we add cheese and a splash of p.w.
5. Strain the pasta al dente into the pan and finish cooking time.
6. Once the water is almost absorbed switch off the fire, add the cream and mix it properly
Here you need to be careful because if the pan is too hot we’re gonna ruin the dish.
7. some more black pepper on top.
Assaggio: mmm…buonissimo!
Simplicity is the ultimate sophistication.
Buon Appetito
https://video.cookist.com/video/aj/ZVYFquSwOVQGo8VJ
2 Comments
Woow yummy and delicious ♥️♥️♥️🎉🎉🎉 stay connected 👍
Ingredients:
320g spaghetti
200 Pecorino Romano cheese
Salt (for pasta water)
black pepper to taste
Method:
1. Start with the pasta! Let's cook it and strain it 3 minutes before.
2. In the meanwhile we toast the black pepper so it releases its fantastic aroma.
3. Here’s the trick, we add a little bit of the pasta water to it so it prevents burning the pepper
4. Now we have to make a pecorino paste, so in a bowl, we add cheese and a splash of p.w.
5. Strain the pasta al dente into the pan and finish cooking time.
6. Once the water is almost absorbed switch off the fire, add the cream and mix it properly