Recipe: Pecorino Romano, La Molisana Spaghetti Quadrato Chittara, Cracked Black Pepper, Salt
my first try doing it completely traditionally I simmered the pasta water for a few minutes to make a bit more thick I toasted peppercorns i crushed.
I mixed the warm water with the pecorino romano and pepper in a bowl I warmed the plate I used to counter it becoming cold.
The camera doesn’t show how ‘creamy’ it was
Dolcevitissimo
My only problem with this is how small the portion is! I would need three times as much to satisfy by cacio e pepe addiction! Other than that seemingly excellent job, if indeed it’s creamy.
2 Comments
Recipe:
Pecorino Romano,
La Molisana Spaghetti Quadrato Chittara,
Cracked Black Pepper, Salt
my first try doing it completely traditionally
I simmered the pasta water for a few minutes to make a bit more thick
I toasted peppercorns i crushed.
I mixed the warm water with the pecorino romano and pepper in a bowl
I warmed the plate I used to counter it becoming cold.
The camera doesn’t show how ‘creamy’ it was
My only problem with this is how small the portion is! I would need three times as much to satisfy by cacio e pepe addiction! Other than that seemingly excellent job, if indeed it’s creamy.