Cacio e Pepe is a beloved Roman pasta dish traditionally made from just three ingredients: noodles (generally tonnarelli but often spaghetti), Pecorino-Romano cheese (the "cacio"), and black pepper (the "pepe"). Its simplicity belies its elegance, but it's also notoriously difficult to execute flawlessly. Many a times I've attempted to make Cacio e Pepe only to wind up withOur dishes are made with the freshest ingredients and are served with a touch of Italian hospitality. Whether you're in the mood for a classic pasta dish or a mouthwatering pizza, we have something for everyone. Tonnarelli Cacio e Pepe. Pecorino Romano, Tellicherry pepper. Mafaldine del Bosco. mushroom medley, truffle paste, cream Ingredients: 20g freshly ground black pepper - or use a mix of peppercorns - black, pink, even szechwan. 40g futter. 60g grated Pecorino Romano plus more to finish. 200g tonnarelli or
Preparation. Cook the pasta in plenty of boiling salted water; once al dente drain it and leave it aside save a scoop of its cooking water for later.Place the pasta in a tureen, sprinkle generously with pecorino romano and a grind of pepper.Mix the ingredients well and should the pasta be too dry wet it with some of the cooking water left aside
Get your pan to a medium heat and throw in your pepper. Then add your butter (only about 20 grams, or about 1.5 tablespoons, per serving). "Don't melt the butter entirely. Get it frothy so the pepper is infused into the butter," says Funke.dsMT. 471 104 57 77 335 99 264 21 485