17 June 2011
Posted in
FOOD AND WINE
This is one of the most classic Roman pasta sauces, and though it is very simple just 4 ingredients, it does require care. Though some people add a few drops of olive oil, Roman purists frown at this practice, and We tend to agree with them. Let's take a look at the original recipe of Tonnarelli Cacio and Pepper.Hi everyone! And welcome in the Dreamweddingitaly’s kitchen. Today we will preparing Spaghetti Cacio & Pepe, it is a traditional pasta dish in area around Rome. It is very few indredients as you can see in the shopping list below. Let’s see how to prepare it.
Shopping Food List
20 oz. pasta, preferably tonnarelli or spaghetti
1 cup finely grated Pecorino Romano
2 tsp. freshly cracked black pepper, plus more
to taste
Salt
How to prepare it
The secret to perfecting this dish is adding the right weight of cheese and water used to boiled the pasta to form a creamy sauce.
First of all, Bring a 6-qt. pot of salted water to a boil. Add the pasta and cook to al dente. Heads up: you'll need to use a ladle of the cooking water (about 1/4 cup) for the sauce right before you drain the pasta.
When the pasta is ready, transfer it in a large bowl adding pecorino cheese, a ladle of cooking water and a lot of pepper . While you are mixing pasta, you have to take care about the sauce. If it looks too dry, you have to add more water, on the other hand if it looks too diluted you have to add more cheese. Place the pasta on a plate and decorate with a light dusting of pepper. Very easy and gorgeous.
