tonnarelli cacio e pepe ingredients

The classic recipe uses tonnarelli pasta. You'll see cacio e pepe on nearly every Roman menu, but we list the best the city has to offer. Da Felice . Da Felice in Testaccio is the most famous old-school restaurant for cacio e pepe. Serving up classic Roman dishes since 1936, it's an institution in the city and beloved by locals for its

First render the guanciale. Then, make a compound of egg and pecorino or a mix of parmigiana and pecorino. I like to use one yolk and one whole egg if I'm making it for two people. There's about 15-20 grams of pecorino and 15-20 grams of parmigiana and I make a paste with the eggs. Next, I slowly render the fat from the guanciale.

Cook pepper - Heat olive oil on medium heat in a heavy skillet. Then mix in pepper and cook until toasted and fragrant, about 1 minute. Add pasta water and pasta - Then, add ½ cup of the reserved pasta water to the skillet. Once the water simmers, add spaghetti and swirl in the pasta pepper water with tongs.

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