Ever wondered how to make traditional Italian food? Welcome to the series premiere for the brand new Italian cooking show “Less Is More”! Join Roman-born foodie Andrea, who will show you how to cook authentic traditional Italian food the real Italian way: Few ingredients, easy-to-make, but A LOT of taste. Quality over quantity.
In this season opening, we will start with a historical group of easy-to-make Roman pastas, that are all interconnected with one another. We will make one by one pasta, revealing the connection as we go, starting with the corner-stone, the godfather, of these pastas: “Cacio e pepe”. Or in English, “Cheese and Black Pepper”. Want to skip to the recipe? Click here 03:57 !
Ingredients for Cacio e Pepe for 4 people:
• Sarawak Black pepper from Malaysia in grains – 4 pinches
• Sarawack White pepper from Malaysia in grains – 4 pinches
• Pecorino romano – 100 gr
• Parmigiano Reggiano – 80 gr
• Spaghetti Benedetto Cavalieri – 400 gr
• 4 litres of water to cook the pasta
• Coarse cooking salt – 40 gr
Chapters:
0:00 Introduction
1:33 History of the Roman Pastas
3:57 Recipe
10:45 Finale