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Today we will make a dish which come directly from Roma. Tonnarelli cacio e pepe
We will give this dish a slightly different touch
by using some leaks which I will now cut in sliver
I will then fry them. These will go on top the tonnarelli to decorate and give a unique flavor.
I am going to cut them as thin as possible
then fry them
When they are all sliced, I will wash them
because in leaks there is always a lot of dirt
Now that the leaks are dried, I will dry them with paper towel
and now I want to flour them , in this way
Let's use them all...we have a nice portion of leaks
which will give a special flavor to our dish of tonnarelli cacio e pepper
In the meanwhile, I have put the frying pan with oil to heat up
Now, let's flour them well
Before they go in the pan, we want to eliminate all the excess flour
Let's see if the oil is warm. We can try with a small piece. Let's wait a few more seconds
Now it's ready. Let's put them in the pan, with our vegetable oil.
and we let them fry
We will do a few at a time, because we want them to be nice and crisp
Now they're ready. We will put them on the kitchen paper, and I will add the rest of our leaks
which we will leave until they are nice and blond.
As you can see, I have left a few longer pieces, which I will use to decorate the dish once it's ready.
In the meanwhile I have put the water to boil, to cool the pasta
These are tonnarelli I made earlier, using 400 gr. of durum wheat flour and 4 eggs
Then I used the pasta machine to make them so thin
Tonnarelli are wonderful with the recipe of cacio and pepper
Let's go back to our pan. The second part of our leaks is frying…
We are almost done,
Now, let's take them out,
I think these will be enough. I want to finish up with these longer pieces
while we wait for the water to boil.
The water is about to boil. I am putting a drop of oil in the water, so the tonnarelli
will not stick together. Let's wait for it to boil well while we get the tonnarellil
For this recipe all you will need is:
Slightly salted boiling water, the tonnarelli, and the pecorino, or romano cheese.
This is the star of the recipe. Romano cheese, about 200 gr. And then black pepper
which I will grind on the pasta.
Now I will start preparing the sauce
I will add a bit of salt to the water.... and now the pecorino in the pan
I will use this pan, to stir the pasta
Slowly we will start to add the pasta water
which by now is full of starch from the pasta, and we will add it in the pan
Don't turn the stove on but simply stir the in the water this way
let's add some more... For this pasta it will be important
to have some spare pasta water, and some spare romano cheese.
If you see that the pasta is too dry or not creamy enough when you are stirring it.
For this reason we will have some extra pecorino if the pasta is not creamy enough... see
...how the pecorino has melted into this cream.
Now I will add the pepper
we want to use a good amount of it
almost to give a grey color to the pasta
There...a good aroma of pepper in our sauce…
You will need to use freshly ground pepper in this dish
Make sure the tonnarelli are al dente, because we will have to stir them in the pan.
The tonnarelli are drained and we will add them to the cream
I have some leftover water just in case the tonnarelli are too dry
I can still add it...let's stir them
So that the cream can cover the tonnarelli
Let's add some more pepper to our dish
and then plate them
Lets use a nice fork
turn it around
and lay it in the center of our dish…
Then we will take the leaks which we fried before
and we will put them on top, just like this, to decorate our dish…
with a few of these longer pieces, this way
and again, another bit of pepper
Our dish is ready. Tonnarelli cacio e pepe.Buon appetito to you all!!