Roman Pastas

Here is a very short recap to the roman way pasta making from the slow cooking class in Paciano.

How we make 3 roman recipes, tasty and good.

CACIO E PEPE

ROMAN PECORINO, THE BEST IS THE BLACK SKIN ROMAN PECORINO TO GRATED

BLACK GROUND PEPPER

PASTA DI GRAGNANO

ADD THE PASTA COOKING WATER TO MELD THE GRATED PECORINO AND ADD THE BLACK PEPPER

ADD THE PASTA TO THE PECORINO AND PEPPER CREAM

NEVER ADD CREAM PLEASE

ADD GUANCIALE TO THE CACIO AND PEPE

Roast the guanciale in a sauce pan without oil

if you want to make it light eliminate the animal fat melded from the sauce pan

same ingredients + onions and tomatoes San Marzano

cook in extra virgin olive oil the onions.

Add Tomatoes and cook. Add grated pecorino and pepper.

same ingredients + add eggs (one per person) to the gricia.

Mix tighter the the pecorino with the eggs reds.

Add this condiment only at the and.

Don’t cook the eggs! Add them at the and before serving the pasta! Never on the grill!