Try this Cacio e pepe linguini recipe, or contribute your own.
Suggest a better description1) dry the peppercorns on a deep pan or skillet (large enough and deep to hold the linguini) for a few minutes
2) grind the peppercorns and put back in the pan immediately
3) add hot water to the pan
4) add the linguini so that the water covers them
5) grate the pecorino while the pasta is cooking and pour into a bowl
6) make the "cremina": borrow some water from the pasta (as much water as pecorino: 150gr = 150ml water) and little by little add in the pecorino and mix
7) When the pasta is ready, turn off the heat and leave it for 5 minutes. The older the pecorino, the more it can withstand the heat, so we need to let the pasta cool enough.
8) pour the cremina on the pasta (don't let it touch the pan, just on the top of the pasta). After a bit, mix the cremina and the pasta vigorously.
That's eat, time to plate and enjoy!
I used 170gr pecorino and it was a slightly bit too much (depends on the taste). Could do with 140 next time
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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