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Pasta karo Keju lan Black Pepper (Keju lan mrico Spaghetti)

Pasta karo Keju lan Black Pepper (Keju lan mrico Spaghetti)

Name: Pasta with Cheese and Black Pepper (Spaghetti Cacio e Pepe)
Yield: 4
Cuisine: Italian
Ingredients: Spaghetti: 320 g; Black Pepper: to taste (grains); Roman Pecorino Cheese: 200 g grated, medium seasoning; Salt: to taste

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nyetel servings:

	320 g Spaghetti
	kanggo rasa (biji-bijian) Mrico ireng
	200 g grated, bumbu medium Keju Roman Pecorino
	kanggo rasa Salt

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Sampeyan perlu kanggo mlebu utawa ndhaftar kanggo tetenger / favorit isi.

fitur:

Cuisine:

Italia

20
Nglayani 4
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Úa

320 g Spaghetti
kanggo rasa (biji-bijian) Mrico ireng
200 g grated, bumbu medium Keju Roman Pecorino
kanggo rasa Salt

directions

Spaghetti karo keju lan mrico, kaya carbonara ing, kagungane tradisi sugih Roma utawa Lazio. A pisanan deso lan sedhep sajian sing digawe ing sawetara menit, mung ing wektu spaghetti masak. bumbu ing, prasaja lan asli, digawe saka mung loro úa: mrico ireng lan Romawi keju Pecorino ora banget pengalamane. kita resep tradisional, nyerahke mudhun menyang Rum critané para pangon Lazio, sing ing migrations sing nggawa pangan prasaja kanggo cook lan katahan kanggo dangu: pasta, Pecorino lan mrico. Nglaras pasta prasaja iki kaya mangan a Piece saka sajarah. Cobanen!

langkah

1 Done	Nyiyapake spageti karo keju lan mrico ireng, bab pisanan kanggo nindakake iku kanggo grate 200 g saka Roman Pecorino Keju.
2 Done	Terusake kanthi nggodhok banyu ing panci (sijine babagan setengah saka apa sing biasane digunakake kanggo masak pasta, dadi bakal luwih sugih ing pati) lan nalika godhok sampeyan bisa uyah kanggo rasa. Sawise asin, sampeyan bisa masak spageti.
3 Done	Kangge, tuangake kabeh mrica ing papan potong, banjur remuk nganggo pestle kanggo daging utawa gilingan mrico. Kanthi cara iki, aroma mrico sing pedas bakal luwih akeh.
4 Done	Tuang setengah dosis mrico sing disigar menyang wajan gedhe sing ora lengket, panggang ing geni cilik, aduk karo scoop kayu, banjur nyampur karo saperangan ladles saka pasta banyu masak. Gelembung sing bakal sampeyan deleng katon amarga pati sing ana ing banyu.
5 Done	Copot spageti nalika lagi al dente banget (aside banyu masak lan pour langsung menyang telusur karo mrico panggang, terus masak karo bumbu. Gosok pasta terus-terusan nganggo penjepit pawon kanggo nggawe "ambegan" lan nambah sendok banyu utawa loro yen perlu, terus masak spageti kaya risotto. Terus pour sendhang banyu mung yen perlu (yen sampeyan ndeleng yen panci meh garing) lan tumis nganggo penjepit pawon.
6 Done	Ing sawetoro wektu, nalika pasta teka kanggo masak, ngurus krim Pecorino Romawi (aja miwiti operasi iki sadurunge amarga krim bakal tuwuh banget kandel): pour babagan setengah dosis saka grated Pecorino ing Bowl. Tambahake ladle saka pasta masak banyu liwat Pecorino grated. Nglakoake kanthi whisk kanthi kuat lan tambahake banyu yen perlu. Then add the remaining dose of Pecorino, keeping a little aside for later seasoning. Add some more water to the need: in this phase you have to calibrate well dose of Pecorino and water to obtain a creamy consistency without lumps.
7 Done	Finish cooking pasta, adding a little hot water if necessary; before adding the Pecorino Cheese cream, briefly mix the cream placing the bowl over the steam of the pan with hot water, always stir with the whisk, so as to bring the cream to a temperature similar to that of the pasta.
8 Done	Turn off the heat of the pan with the spaghetti and pour the Pecorino cream. While pour the Pecorino cream on the spaghetti, stir continuously with the kitchen tongs, pour also the Pecorino that you had kept aside, aduk lan tumis pasta maneh banjur sajikake spageti lan musim karo mrico sing isih ana. Rasa langsung ing kabeh creaminess sing!