It is a very quick recipe, made out of only three ingredients and still the Cacio e Pepe can drive insane even the most experienced professional. In this special episode Luciano Monosilio tries to clarify and solve the "botch" made by Andrew Rea of ​​@Babish Culinary Universe (below the link). It starts with the original recipe, the most difficult one, to then discover the "fullproof" method developed by Monosilio to manage the large numbers of his restaurant. In the end the Roman chef shows a superb gourmet dish, a signature recipe of Riccardo Camanini, a cacio e pepe coming from a long gastronomic research, with a spectacular impact on both palate and eyes.

NGREDIENTI/INGREDIENTS

Cacio e pepe orignaole/original
Spaghetti 240 g
Pecorino romano/Pecorino cheese 300 g
Acqua/Water 30 ml
Pepe nero/Black pepper 2 g

Cacio e pepe infallibile/follproof
Spaghetti 240 g
Grana padano cheese 150g g
Pecorino romano/Pecorino cheese 120g
Olio EVO/EVO oil 20 g
Maizena/Corn Starch 5g
Pepe nero/Black pepper 2g
Acqua 50ml

Cacio e pepe gourmet
Vescica di maiale/Pig bladder 1 pz
Pasta rigatoni 300 g
Acqua bollente 210 g
Pecorino buccia nera grattato 135 g
Olio Evo 90 g
Pepe nero mignonet/Mignonet black pepper 2 g
Sale di Guerande/Guerande salt 7 pz

Watch the full episode of Botched by Babish in collaboration with ItaliaSquisita dedicated to Cacio e Pepe:    • Cacio e Pepe | Botched by Babish (ft....  

Watch all Luciano Monosilio's videos on IS:    • Pasta Perfetta: le cinque cotture  L...  

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