The ingredients of the Amatriciana recipe are few and simple, this is why for the perfect result, it's always better to choose high-quality ones. Alongside tonnarelli cacio e pepe and spaghetti carbonara, most restaurants in Rome feature spaghetti or bucatini all'Amatriciana on their menu. Freshly ground black pepper. Step 1 - Boil the pasta in plenty of water (unsalted water, pecorino is already salty) for 6 minutes (knock two to three minutes off the cooking time). Reserve 2 cups of the pasta cooking water and then drain. Step 2 - Return the pasta water to the pot and add the butter and the grated pecorino cheese. Chef Eric Sell's simple but elegant cacio e pepe employs a tonnarelli-style noodle with a square cut. The soft pasta aids in thickening the creamy sauce, and helps the dish cling together. Chop the leaves into pieces. Heat about 1/4 cup (2 oz) of water to boiling in a small, lidded pot. Add the dandelion and cover to steam for a few minutes, turning the leaves a few times. Make sure the water doesn't completely evaporate, and cook tender leaves for about 6 to 7 minutes, longer for tougher leaves. 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. A famous dish in the Italian city, cacio e pepe is a simple and flavorful pasta dish comprised of peppercorns and Pecorino Romano cheese. At the heart of the dish is tonnarelli, a pasta similar in .

tonnarelli cacio e pepe ingredients