Cheese and pepper
Garnished with broad beans
La Cacio e Pepe is one of the most famous dishes of Roman cuisine. It is a pasta seasoned with pecorino romano and black pepper.
Spaghetti cacio e pepe come from the long periods of transhumance of the Roman shepherds, who with their flock stayed for long periods outside the home. So they filled their saddlebags with dried spaghetti, a bag of peppercorns and of course slices of pecorino romano; easy to maintain and very substantial ingredients.
Cacio e pepe pasta is one of the pillars of Roman cuisine and is a seemingly simple recipe. To make a creamy and lump-free “cacio e pepe”, you need to know how to calibrate the right amount of grated pecorino romano and water, which guarantee you get the creamy cheese that characterizes them.
1 Put the pot to boil with water, pouring it to the boil, the salt and the spaghetti alla chitarra. In a bowl put the grated Pecorino Romano, possibly by hand, add a couple of ladles of cooking water and mix the ingredients together until a thick cream is obtained. If the cream is too hard, all you have to do is add cooking water.
2 In a pan, toast the ground black pepper over a moderate heat for about 2 minutes, sprinkle with 2 ladles of cooking water and pour the spaghetti (removed at ¾ of the cooking on the package). Finish cooking the pasta in the pan by continuously moving it with kitchen tongs to make it "breathe".
3 Turn off the heat of the pan with the spaghetti and pour the cream of Pecorino diluted taking care to mix well. Serve and season with a handful of grated Pecorino Romano and a sprinkling of ground black pepper.
4 After removing the beans from the pod and the outer skin (the hollow), chop them and place them on your cheese and pepper.
The traditional format of pasta is spaghetti alla chitarra, a possible variant is tonnarelli or mezze.
It is important to use about half of water for cooking pasta as is usually used to guarantee a high quantity of starch. In fact, one of the important elements to determine the elusive "creamy sauce" and to avoid lumps lies in wetting the spaghetti and the Pecorino with hot cooking water rich in starch.
An easy recipe with three simple ingredients: fettuccine with egg, butter and parmesan.
The peculiarity is the creamy sauce, which is formed by stirring the fettuccine with melted butter and Parmesan.
Fettuccine Alfredo is the best-known Italian dish in the United States.
The origin of this dish is probably to be found in the fact that the first Italian immigrants in America, at the beginning of the twentieth century, very poor, could only feed themselves with spaghetti with tomato sauce. And inside this sauce, when they could, they also threw pieces of meat that they could get.
Share this page
I await your opinions, feedback and suggestions, if there are any. If you enjoyed this recipe, don't forget to share it with your friends!