Tony Eats Cacio Pepe Pasta in Rome

 

CACIO PEPE

"Anthony Bourddain 's Favorite Pasta"

RIP TONY

RECIPE

INGREDIENTS :

1 pound Imported Italian Spaghetti

2 tablespoon freshly, coarsely grated Black Pepper 4 tablespoons Butter 2 1/4 cups grated Pecorino Romano Cheese

PREPARATION

Cook the spaghetti according to the directions for that brand, usually about 8 or 9 minutes. Start the sauce when the spaghetti is not quite cooked, about 3 minutes before you would normally take it out of the water. In a already heated saute pan big enough to eventually hold your pasta, add the boiling pasta water, the butter and the pepper. Pull the pasta out of the water and let it drain. Add the drained pasta to the pan and toss through the water mixture until the pasta absorbs almost all of the water. Remove from the heat, and add the grated cheese to the pasta. Very quickly, stir the cheese into the pasta so that it becomes creamy. If it starts to clump or becomes too dry, add a little more of the pasta water as you are  stirring.  Place the pasta into the Parmesan cup and garnish with more grated cheese and freshly grated pepper, to taste.

Anthony Bourdain Eating CACIO PEPE in ROME

Reccipe Book

 

 

 

 

CACIO PEPE

SPAGHETTI AMATRICIANA

and More

of ANTHONY BOURDAIN 'S Favorite RECIPES

In MANGIA ITALIANO

You All Know That ANTHONY WISHED He Was ITALIAN

He Said It Many Times on Many of His Wonderful Shows

"Long Live The Memory of Anthony Bourdain"

RIP

"LONG LIVE TONY"

ANTHONY BOURDAIN

TEE SHIRT

.

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#CacioPepe

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