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

INGREDIENTS:

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

 BLACK GROUND PEPPER

PASTA DI GRAGNANO

DIRECTIONS:

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 

GRICIA

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 

AMATRICIANA

same ingredients + onions and  tomatoes San Marzano

cook in extra virgin olive oil the onions.

Add Tomatoes and cook. Add grated pecorino and pepper.

CARBONARA 

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!