Wine Dharma

DharMag February 2014 Easy Italian recipes: spaghetti cacio e pepe

Spaghetti pasta cacio e pepe recipe and picture. How to meke pasta cacio e pepe Spaghetti Cacio e Pepe is more than a simple recipe, is a philosophy, branded in the Roman DNA, part of the simple and deliciously popular Lazio cuisine, which is made of some super tasty ingredients.

Spaghetti cacio e pepe recipe, best italian recipes, pasta dish You do not have to be a god of cookery to make a good spaghetti cacio e pepe recipe, just follow the recipe provided by Mrs. Cristina Baroni, from the restaurant Vino e Camino in Bracciano and success is assured.

Ingredients for a mouth-watering spaghetti cacio e pepe (4 servings)

  • 600 grams/21 oz of ounces of spaghetti or tonnarelli
  • a clove of garlic, optional
  • 8 handfuls of grated pecorino romano cheese
  • 4 tablespoons extra virgin olive oil
  • 8 sprinkles of freshly black ground pepper

How to make the perfect pasta cacio e pepe

In unsalted water cook the spaghetti al dente.

Meanwhile heat a large pan, put the oil (stir-fry the garlic) and a pinch of black pepper.

When the spaghetti are ready, put them in the pan with a ladle of cooking water and let the water almost dry.

Turn off the heat, add the pecorino cheese and stir quickly until creamy.

Cook for another few seconds and serve the spaghetti cacio e pepe with a generous sprinkling of pecorino cheese and freshly ground black pepper.

How to make a perfect pasta cacio e pepe. The only original Italian recipe. food That’s all, nothing fancy, but amazing.

Rigatoni cacio e pepe recipe, pasta with cheese and pepper, real italian recipe Usually in Italy for this recipe are used spaghetti or tonnarelli (spaghetti alla chitarra), but you can try also with rigatoni or penne.

Pasta cacio e pepe served in a Parmigiano Reggiano wafer, Italian food For a super cool presentation of your delicious pasta cacio e pepe, put your tonnarelli in a Parmigiano Reggiano wafer.

What wine goes best with spaghetti cacio e pepe?

If you prefer a white choose a full-bodied wine, with a roundness that can create harmony with the creamy texture of the dish. The Cobelli winery’s Gewurztraminer is warm, enveloping and features beautiful notes of pepper that recall those of the cacio e pepe.

Best Pasta cacio e pepe pairing, Mojito cocktail, cocktail and food pairings If you want to pair a cocktail, the minty freshness of the Mojito is perfect.

Courtesy recipe Trattoria Vino e Camino di Roma
Email: [email protected]

Photo credits