CASA DE PASTA RECIPES

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EASY, AUTHENTIC ITALIAN CACIO E PEPE PASTA RECIPE



Easy, Authentic Italian Cacio e Pepe Pasta Recipe image

This pasta is one of the most famous and traditional Roman recipes. Made with just three ingredients but absolutely delicious! Try it!

Provided by Nonna Box

Categories     Pasta

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 4

400 grams spaghetti
200 grams pecorino Romano
black pepper (to taste)
salt (to taste)

Steps:

  • Bring a large pot of water to a boil, then add salt and the spaghetti and cook until al dente.
  • In the meantime, prepare the pecorino cream. Grate the pecorino Romano into a large pan, keeping a little aside to put on the pasta before serving.
  • Add some pasta cooking water to the pan with the pecorino Romano. This will prevent the formation of lumps, as the pasta starch in the water will serve to hinder the tendency of milk proteins to coagulate in contact with the heat.
  • When you drain the pasta, keep part of the cooking water in case you need it later to thin the pecorino Romano cream if it is too thick.
  • Add the spaghetti to the pan with the pecorino Romano cream and mix quickly.
  • Serve with plenty of freshly ground black pepper and a little grated pecorino.

Nutrition Facts : ServingSize 100 g, Calories 566 kcal, CarbohydrateContent 77 g, ProteinContent 29 g, FatContent 15 g, SaturatedFatContent 9 g, CholesterolContent 52 mg, SodiumContent 800 mg, FiberContent 3 g, SugarContent 3 g

PASTA DELLA CASA | FOOD TO LOVE



Pasta della casa | Food To Love image

Pasta della casa

Categories     Midweek Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Serves 4

Number Of Ingredients 15

salt
500 gram rigatoni pasta
3 tablespoon olive oil
1 spanish onion, sliced
400 gram lebanese eggplants, halved and sliced
5 clove garlic, sliced finely
1/2 teaspoon chilli flakes (for mild heat - add more if you like it spicy!)
handful of fresh oregano leaves
2/3 cup red wine (like cabernet merlot)
2 1/2 cup tomato passata
1 tablespoon sugar
cracked black pepper
handful of basil leaves
200 gram danish feta
finely grated parmesan, to serve

Steps:

  • Bring saucepan of salted water to boil. Cook pasta according to packet instructions, to al dente. Drain and reserve 1/2 cup pasta water.
  • Heat olive oil in frying pan over medium-high heat. Add onion and eggplant, add cook for 7 mins until lightly golden. Add garlic, chilli flakes and oregano leaves and cook for a further 3 mins.
  • Add red wine to frying pan and boil for a few mins to evaporate alcohol. Add passata, sugar and pasta water, and season with salt and pepper. Simmer for 5 mins, then stir through most of the basil leaves.
  • To serve, spoon sauce over pasta, then top with feta, parmesan and remaining basil leaves.

Nutrition Facts : ServingSize Serves 4

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