Английская Википедия:Cacio e pepe
Шаблон:Short description Шаблон:About Шаблон:Infobox prepared food
Cacio e pepe (Шаблон:IPA-it) is a pasta dish from the cuisine of the city of Rome.[1] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with spaghetti[1] or spaghettini.[2] All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended, to make the sauce adhere well.
Preparation
The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta.[3]
Variants
While not traditional to cacio e pepe, seafood or bacon may be added, and other shapes of pasta such as rigatoni, always made with a rough surface, may be used.[3] Pecorino romano is also sometimes substituted with Parmesan.
See also
References
Bibliography
Шаблон:Pasta dishes Шаблон:Cuisine of Italy
- ↑ 1,0 1,1 Boni (1930), p. 46
- ↑ Шаблон:Cite web
- ↑ 3,0 3,1 Шаблон:Cite web There is an English translation, but it lacks important tips on getting this deceptively simple dish right. Google Translate works well.
