You’ve probably eaten it at least once in your life, and there’s one hack which can elevate the dish to the next level
An Italian chef has unveiled the straightforward twist you can incorporate into one of the most beloved yet basic dishes to elevate it further.
Research carried out by Italian Street Kitchen disclosed which pasta recipes have been capturing people’s interest in the lead-up to World Pasta Day.
The study discovered that the most favoured dishes in the UK were cacio e pepe and macaroni and cheese sharing first place, with pasta alla Norma claiming third.
Cacio e pepe is a legendary Roman creation. Now two Italian chefs have revealed the minor adjustments which can be incorporated to enhance the taste even further, reports the Express.
Chef Giulio Marchese said: “Cacio e pepe is the essence of Italian cooking, a few simple ingredients done perfectly. It’s amazing to see people all over the world embracing it. When you get it right, it’s pure magic on a plate.”
For a classic cacio e pepe, all you require is three components: pasta, Pecorino Romano, and black pepper. It’s so straightforward you can prepare it within minutes.
However, if this Roman simplicity falls short, chef Giulio and his brother Enrico revealed a “nonna-approved” variation you can create.
They said: “Traditionally this is made with just spaghetti, pecorino romano and black pepper but at Italian Street Kitchen, we use bucatini for more bite, add a touch of truffle salt for depth, and finish with charred lemon and a pecorino crumb for brightness and crunch.”
Ingredients
- Bucatini
- Pecorino Romano
- Parmesan
- Black pepper
- Truffle salt
- Unsalted butter
- Lemon zest and juice
- Olive oil
- Thyme
- Panko breadcrumbs
Method
Firstly, bring a large pot of salted water to the boil and cook the bucatini until it’s al dente. In a wide pan, melt butter with cracked black pepper until aromatic, then add a splash of hot pasta water and truffle salt to create an emulsion.
Next, drain the pasta and toss it directly into the pan, removing from the heat before gradually folding through the grated Pecorino and Parmesan until smooth and creamy.
Finish off with lemon zest and a squeeze of juice.
For that extra crunch, toast panko in olive oil with thyme and a little pecorino until golden, then scatter over the top. Serve immediately with extra cracked pepper and more pecorino if you like it bold.