Roman food… “cacio e pepe” is spaghetti
with pecorino cheese but not just “cheese” … pecorino romano cheese! and just pepper and water the water where you’ve cooked pasta STOP Really? but I want to taste it, I want to taste it if it’s real cacio e pepe because if you give me cacio e pepe with butter I give you back Ossobuco with Milanese-style risotto – ossobuco with Milanese-style risotto here you can find a great one at Officine Brera Spaghetti “aglio e olio” [garlic and oil] I add tomatoes and a bit of anchovy The fastest thing I do is linguine with a lemon sauce olive oil, garlic, basil, I add the juice of the lemon and I sauté the pasta in the … … padella [pan] …how do
you say padella? – Padella, that’s how we say it, we say “padella” too it’s easy, three things: lemon, basil, garlic, olive oil spaghetti with lemon… linguine with lemon! not spaghetti The one that is mine, and only mine, is “pasta with peas” that my grandmother used to prepare – “pasta e piselli” Exactly, “pasta e piselli” she would make it in a way that even though the ingredients are just four they are not that many, four – Which are they? Well, pancetta, onion, peas, water, pasta that’s it but the way she made it… – Fantastic Yeah, nobody could do that again!