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Carbonara, cacio e pepe, gricia and amatriciana: recipes with pecorino romano

by Oriana Davini

Last modification: 17/10/2022

This bacon and egg it would be without a generous pinch of pecorino romano? Without forgetting the mythical cheese and pepper, flat symbol of Roman cuisineof the grinned, where cheese is king or a generous plate of amatriciana.

These recipes are the cornerstones of Lazio’s culinary tradition and they all have one ingredient in common: the oldest sheep’s cheese in the world, Pecorino Romano DOP. And, of course, her majesty pasta, another mythical symbol of Italian cuisine.

Are you sure you know how to combine these two ingredients?

Carbonara and variations, already tried with saffron?

Pecorino Romano Dop

pecorino-romano-dop

Few cheeses in the world can claim ancient origins like pecorino romano: the Roman legionaries added an ounce of goat cheese to the daily ration of spelled, to give flavor and to replenish.

After all, more than 2,000 years ago, flocks of sheep grazed in the countryside of Lazio and Sardinia, from whose milk the ancient Romans obtained a strong-tasting and long-lived cheese: the soldiers had entitled to 27 grams per day of pecorino in addition to bread and soup, also thanks to its digestibility.

This is one of the typical characteristics of pecorino, a hard cheese, cooked and produced with fresh sheep’s milk exclusively from farms in the production area.

With an aromatic, salty and slightly spicy taste, it has a thin crust of light ivory color and a compact and slightly open texture.

Spaghetti with creamy cheese and pepper? Try it like this!

Carbonara & Co: recipes

cacio-e-pepe-recipe

How to use it in the kitchen? In the dough! Here are the recipes from Chief APCI (Professional Association of Italian Chefs).

recipe-gricia

Pasta with Gricia

  • 360
    g
    short sleeves
  • 200
    g
    jowls
  • 100
    g
    pecorino romano DOP
  • peppercorns
  1. Bring a pot of salted water to a boil and cook the pasta.

  2. Cut the bacon into strips and brown it in a frying pan without oil. Once it’s crispy, remove it from the pan and place it on a plate. The melted fat from the bacon will be used to whip the pasta later.

  3. Once cooked al dente, pour the pasta in the fat from the bacon bits, add half a ladleful of the cooking water and stir.

  4. When the water in the pan has reduced, add half the crispy bacon and whisk for one minute, then turn off the heat and let sit for one minute.

  5. Meanwhile, in a narrow, long container, add 50 ml of lukewarm water and 50 g of Pecorino Romano PDO and mix until you obtain a thick cream using a small whisk or a whisk. an immersion blender.

  6. At this stage, toss the pasta directly in the pan with the remaining 50 g of Pecorino and serve (if too dry, add a tablespoon of cooking water). To finish the dish, pour the Pecorino cream over the pasta.

carbonara recipe

Pasta carbonara

  • 320
    g
    rigatoni
  • 60
    g
    thick cut bacon (per slice)
  • 4 or 5
    fresh egg yolks (one large yolk per person)
  • 60
    g
    pecorino romano DOP
  • 1
    teaspoon
    pasta cooking water
  • black pepper
  • salt
  1. Heat a large saucepan with water and coarse salt to boil the rigatoni.

  2. Cut the bacon into squares and heat it over low heat in a pan: it should not harden too much when frying it, but soften gently, releasing all the fat (which will be used to brown the spaghetti in the pan). It will take about 2 minutes.

  3. Cook the rigatoni in salted boiling water.

  4. Mix the egg yolks with most of the Pecorino Romano PDO (leave 1 teaspoon for the seasoning) and the pepper. Add 1 tablespoon of pasta cooking water. The cream should be soft but at the same time full-bodied and velvety, intense in color and not too pale.

  5. Drain the spaghetti al dente directly into the hot pan of bacon and reserve the cooking water to add 2-3 tablespoons to the pasta. Sauté everything for 1 minute over high heat.

  6. Finally, turn off the heat, remove the pan from the heat and pour the cream of egg yolks over the spaghetti off the heat. Mix for a few seconds, add 1 to 2 tablespoons of boiling cooking water to promote smoothness and pepper. Serve sprinkled with Pecorino Romano DOP and a pinch of pepper.

cacio-e-pepe-recipe

Tonnarelli with cheese and pepper

  • 360
    g
    tonnarelli
  • 250
    g
    pecorino romano DOP
  • ten
    g
    black peppercorns
  • coarse salt
  1. Roast the whole peppercorns in a pan at 60°C. Leave to cool, then grind by hand.

  2. Bring the water for the pasta to a boil, add a pinch of coarse salt and dip the tonnarelli.

  3. In a glass bowl, add the freshly grated Pecorino Romano PDO, add the ground peppercorns and soften with the gradual addition of the cooking water from the cooled pasta. The mixture should be creamy but not too runny.

  4. Drain the spaghetti al dente and transfer them to a preheated pan. With the heat off, add the mixture of Pecorino Romano DOP and pepper and whisk. If necessary, soften with a little cooking water to obtain a perfectly creamy consistency. Serve and serve hot.

amatriciana recipe

Pasta all’amatriciana

  • 500
    g
    square spaghetti
  • 200
    g
    jowls
  • 500
    g
    peeled tomatoes
  • 1
    drop
    dry white wine
  • 300
    g
    pecorino romano DOP
  • salt
  • pepper
  1. Sweat the removed pork rind in a frying pan and cut it into long strips.

  2. Add white wine and black pepper to taste, depending on the chili, and cook over low heat for a few minutes until the bacon is lightly browned, taking care that it does not brown too much, fundamental rule for success of the recipe.

  3. Remove the slices of bacon from the pan, drain them well and keep them warm if possible, thus avoiding the risk of them becoming too dry and salty.

  4. Add the peeled tomatoes and cook over high heat for about 15 minutes then add the previously reserved strips of bacon to the sauce, stirring the sauce again.

  5. Combine the sauce with excellent quality spaghetti, cooked al dente in salted water to taste and add plenty of Pecorino Romano DOP and serve.

Journalist specializing in tourism and food and wine tours

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