An Italian Journey: Roma

An Italian Journey: Roma

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Chef: Francesco Mattana Cacio e pepe is a typical Roman pasta dish made from just three simple ingredients – cheese, pepper and spaghetti, but we use a really special type of roman pecorino cheese. This may sound very simple, but it’s all about making sure you toss the pasta properly to give it that perfect creaminess. You need to create a sauce with the combination of the cheese and the starchy water. Together with other simple pastas like aglio, olio e pepperoncino and sage and butter, cacio e pepe is famous as a midnight pasta because it takes you only 8-10 minutes to cook. About Chef Francesco Mattana: Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London. For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad. All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.

Cacio e Pepe

Ingredients

  • 200g spaghetti
  • 150g Pecorino Romano
  • Black pepper (freshly ground)

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