The Spaghetti “Cacio e Pepe” is a traditional dish from the city of Rome, but also well known in Sicily. They are delicious, but also very easy to prepare worldwide because there are not special ingredients required. It is just very important to have Parmigiano cheese. If you cook them correctly, this kind of spaghetti looks creamy and juicy like in the picture. Let’s learn how to cook them ! To start you need 100g of pasta and 50g of parmigiano for each person you are serving. Of course you need a box of black pepper.Continue reading
The famous “Pasta alla Carbonara” is a traditional dish from the region of Lazio. Eggs, cheese, bacon and black pepper are the main ingredients of the Carbonara. Italians use a special bacon called “Guanciale” but any bacon will do the job. It is suggested to use long pasta like spaghetti.
The real secret about Carbonara is the eggs, that are not cooked. When the pasta is taken out from the boiling water it is dropped in a hot pan with hot oil. At that point the fire should be stopped to avoid the coagulating of the egg becuase of direct heat. The eggs will cook a little bit because of the mixing with the hot pasta and cheese, but the result will be a creamy egg sauce. The final result looks like in the picture below.