I koniecznie trzeba spróbować potraw, z których słynie Rzym. Mowa o specjałach takich jak cacio e pepe, czyli makaron z serem i papryką, carbonara i rigatoni w sosie. 1. Lilli. To mała i przytulna rodzinna trattoria, w której można zamówić makaron z sosem wieprzowo-pomidorowym, duszony ogon wołowy, osobuko i inne typowo włoskie dania. 1. Bucatini Cacio e Pepe. Bucatini is the perfect pasta shape for cacio e pepe. Its hollow shape captures all that cheesy, creamy sauce. If you’re not familiar with cacio e pepe, you can think of it as kind of like a posh mac and cheese. However, its humble origins are anything but fancy! Make a paste. Place the cheese into a bowl and stir in 1 TBSP of the boiling pasta water at a time until it reaches a paste-like consistency. Keep adding water. Gradually drizzle in 1/3-1/2 cup more of water, stirring the entire time until it is smooth, and the cheese is fully melted. Simmer the pepper. Prepare ALL ingredients before you begin. Work quickly to use the heat from the pasta (and pasta water) to melt the cheese. Heat pasta water and butter over low heat until smooth. Remove from the heat and before you begin adding the cheese a very little bit at a time while stirring. Deze spaghetti cacio e pepe is een klassieker onder de pasta’s. Meer dan (verse) spaghettislierten, pecorino, zwarte peper en olijfolie heb je niet nodig. Wie het echt niet kan laten, kan deze pasta pimpen met wat rucola, zongedroogde tomaten en pijnboompitten. Throw in a large pinch of salt. Make sure the pasta is fully submerged. Cover the pot and bring to a boil. Once boiling, stir the pasta vigorously, so it doesn't stick together, then continue boiling, uncovered, until al dente, usually 7-8 minutes. (Check your package instructions, so you don't overcook the pasta. YS58.

makaron cacio e pepe