(Cheese & pepper) A traditional Roman dish. Very popular, it was even Anthony Bourdain’s favorite. Only three ingredients (besides the spaghetti of course) so it is pretty simple to make and not time consuming at all, the real part is in the technique! Many times, people will just sprinkle or throw in the cheese and pepper at the end, but you really need to make it a creamy sauce.
The cheese must be pecorino Romano, which is sheep’s milk and has a sharp, salty, smoky profile. Fresh cracked black pepper works best (I do course grind in the beginning and a more fine for the finish).
Enjoy my friends!
Ps, forgot to mention to turn the heat off when you add the cheese sauce.
Cooking
12 Comments
Salt? Butter?
Sooo mac n cheese but with spaghetti noodles…
What kind of cheese for the cream sauce… Romano?
Additional info in the descriprion
Just seems like a dissapointing carbonara, is the pecorino a very unique flavour?
da italiano, bravissimo! 🙂 nulla a confronto con il mac n cheese di cui si parla qui nei commenti 😂😂 mi fa male il cuore a leggere certe cose a volte 🇮🇹🇺🇸
you didnt rip the pasta in half
food looks great, also love the accent
Thats bland asf
Nice
Have to wonder if just the slightest bit of nutmeg would bring out the cheese/pepper flavors. Maybe not – good to keep flavors clean.
never knew you could make alfredo like that, thanks bro