Cacio & Pepe, the queen of Lazio cuisine and Chef Alessandro Borghese's signature dish!
In this episode of Alessandro Borghese's Kitchen Sound CHOICE, he tells us how he makes his version of this classic, reinterpreted with an exotic pepper. Check out the video recipe!
Ingredients for 4 people
- 500g of Spaghetti alla Chitarra Pasta Armando
- 110 g of Pecorino Romano aged for 18 months
- 90 g of Parmigiano Reggiano
- Tasmanian peppercorns
- Salt
Preparation
Put the Spaghetti alla Chitarra Pasta Armando to boil in lightly salted water.
Separately, crush the peppercorns using a mortar and pestle to bring out their aromatic properties.
In a bowl, sift the Parmigiano Reggiano and pecorino cheeses. Add a few ladles of the pasta cooking water and stir vigorously until a thick cream forms.
Add the pepper and continue stirring.
Drain the pasta well, still al dente, and mix it with the pecorino and Parmesan cream.
Using a ladle, create a nest and place it on the plate.
Complete the dish with a sprinkling of pepper and Parmesan cheese.
