Traditionally, Romans make a square shaped spaghetti called Tonarelli to go with Cacio e Pepe and after todays class
Tones & I are now two expert's !!!!!!!! 😜 😂
Cool pasta guitar to give you square pasta
Set aside the world’s best made Tonarelli!
Then we can work on making the Cacio e Pepe.
First you will need 5 peppercorns per person.
Find a sous chef to be the trusty pepper crusher.
(Never use fine ground pepper as it burns)
Perfect bashing Tones!
Heat the pepper in a pan until toasty
(set aside 1/2 the pepper for later)
and then add a label or two of hot water to the remaining peppers in the pan.
Prior to cooking the pepper have your Pecorino Romano
(a semi hard sheep cheese, younger and brighter than Parmesan Cheese)
grated … not micro planed into a bowl where you will
then add the other 1/2 of the toasted pepper.
So if you are cooking for 4 people it will be
100 grams, 1 cup Pecorino Romano
400 grams of the amazingly made pasta!
20 peppercorn's
Cook the “fresh pasta” for 1 minute only in salty water
(If using shop bought dried paste refer to the cooking time on the packaging)
Then add the cooked pasta (don't drain) with some of the pasta water to the pepper in the hot pan, crank up the heat and stir. Adding a bit by bit more hot pasta water to keep it moist not wet to create a creaminess coating to the pasta.
This will take a further few minuets as the “fresh pasta” is still cooking (dried pasta a bit less time in the fry pan as it needs to be more cooked in the water process).
Check by eating a piece of the pasta to see if it is al dente!
Once the pasta is to your liking turn off the heat add in the grated Pecorino and remaining pepper coat the pasta leave 1 minute and serve immediately.
Yummmmm!!!!!!
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