Cacio Pepe or Amatriciana ?
Cacio Pepe
Cacio Pepe and Amatriciana pastas are the epitome of simplicity. They are easy to make but are intensely flavorful and sumptuous to the taste if made correctly. Let's get to know more about them.
Cacio Pepe:
Cacio Pepe is a delicious pasta sauce made in central Italy. The word means cheese and pepper.
The pepper is toasted on fat which brings out the delectable flavour. This process is called blooming the pepper. It originated in Italy and is also called the 'stripped down mac and cheese' of Italy. Cacio Pepe basically has four ingredients. This is as minimal as it gets! All you need is stick pasta, but taglioni, tonnarelli and bucatini will do. Other ingredients are freshly cracked black pepper, freshly grated Pecorino Romano cheese or Parmesan. We recommend Pecorino Romano as it is more flavourful than Parmesan, and adds a tangy and salty flavour to the pasta.
How To Cook Cacio Pepe?
Take whole pepper and crack it in a bowl.
Bring water to a boil. Add salt to the water. Add Pasta and stir when needed. See if the pasta is Al Dante- has a chew to it. Drain the pasta water but preserve a cup of the starchy water.
Add the freshly cracked pepper and toast
Add freshly shredded Pecorino Romano cheese , Cacio, to the reserved pasta water. Then, add the pasta and let it cook in the simmering concoction. This makes a luscious sauce.
Add the starchy water and pasta. Cook the pasta and add grated Pecorino Romano cheese. The sauce should cling to the pasta.
Stir slowly as you take in the rich aroma.
Dish up and let the pasta seduce your taste buds.
The pepper will add flavour to the dish. The recipe is simple to make, whip it up in minutes with a handful of available ingredients. Get your technique correct and you are in for a treat! Season it with lots of cheese and get ready for an intoxicating experience.
Amatriciana Pasta
Amatriciana from the city of Amatrice
Amatriciana pasta is made from guanciale or cured pork cheek, pecorino cheese from Amatrice and tomato.
Its simplicity makes it delectable. The sweet tomatoes complement the tang of pecorino cheese. It originates from the hills of Amatrice and the sauce is one of the most popular sauces in the world.
How To Cook Amatriciana Pasta?
Boil the pasta in water. Add spoonfuls of salt. Drain the water and preserve a cup of water to use.
Heat Guanciale while stirring until the meat turns brown.
Add peeled tomatoes and cook till you get the correct consistency.
Add the drained pasta and toss it in the sauce. Grate some pecorino romano cheese over it.
Add pasta to the flavourful sauce, stir as needed and let it cook. The sauce clings to the strands of the pasta. This recipe is simple to make and takes minutes to whip up!
The sauce is flavourful due to the guanciale. You can also add pureed tomatoes which have a smooth consistency. It is important to use quality tomatoes for the best results. Remember The Best Italian Chef does not add any extra seasoning and keeps the sauce authentic!
