I'm Giada Valenti an Italian singer and songwriter from Venice Italy. In my blog you will find everything Italian, music, food, fashion and more. But you will also find everything about the USA and its lifestyle and read about my adventures in this wonderful country and more about my music and life!
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Tuesday, March 1, 2016
Eat pasta as the Romans do
pasta Cacio e pepe
INGREDIENTS (serve 2 people)
6 ounce pasta ( such as spaghetti, egg tagliolini or bucatini)
3 table spoons unsalted butter
1 table spoon freshly cracked black paper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup Pecorino Romano, finely grated
Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve. Buon appetito.
SPAGHETTI ALLA CARBONARA
5 ozguanciale(unsmoked cured hog jowl) or pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb spaghetti
3 large eggs
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 oz Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. If you can skip the onions if you don't like it, like LOL. Add wine and boil until reduced by half, 1 to 2 minutes.