From 4 ingredients: Chef Massimiliano taught us how to make cacho e pepe pasta | Israel Hayom

2023-12-04T07:05:40.803Z

Highlights: From 4 ingredients: Chef Massimiliano taught us how to make cacho e pepe pasta | Israel Hayom. On the occasion of Italian Food Week - get a recipe from the "Master Chef" winning chef to prepare the traditional Italian dish. Cacho a Pepe is a classic dish of Italian cuisine that sanctifies its few ingredients, so that each of them - the fine cheeses, pasta and black pepper - are expressed and compliment each other. It's simple to make, has very few ingredients and reaps plenty of compliments.

On the occasion of Italian Food Week - get a recipe from the "Master Chef" winning chef to prepare the traditional Italian dish • As a characteristic of this cuisine, the few ingredients in it simply create synergy on the plate • You will not believe how simple and quick it is to prepare

Cacho a Pepe is a classic dish of Italian cuisine that sanctifies its few ingredients, so that each of them - the fine cheeses, pasta and black pepper - are expressed and compliment each other. It's simple to make, has very few ingredients, and reaps plenty of compliments.

On the occasion of Italian Food Week, which is currently taking place for the eighth consecutive year in Israel and around the world, the Italian Trade Commission has collaborated with the "Master Chef" winning Italian chef, Massimiliano Di Matteo. To mark the occasion, Massimiliano shared with Israel Hayom his homemade recipe for making cacho a pepe based on Italian cheeses.

Massimiliano Di Matteo, Photo: Etiel Zion

Recipe for Cacio e pepe

Components

450 pack of spaghetti <>g
150g grated Pecorino Romano
100 g grated Parmigiano Reggiano
1 teaspoon ground black pepper
1 cup warm water (about 40°C)

Method of preparation

Fry the pepper in a pan over low heat for 4 minutes and put the pan aside (so it continues to cook in the pan without fire).

Put the hot water and cheeses in the blender, and stir until lumps of cheese appear and a creamy cream is formed.

Cook the pasta to al dente level, strain it and add to the pan with the pepper to steam (without fire).

Add the cheese cream we created, mix well and serve.

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Source: israelhayom

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From 4 ingredients: Chef Massimiliano taught us how to make cacho e pepe pasta | Israel Hayom

Recipe for Cacio e pepe

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