A prime example of Roman cuisine: pasta with caciocavallo cheese, pepper, and Colonnata lard.

Description

This is a typical Italian dish, specifically Roman in origin, incredibly flavorful and incredibly simple to prepare. Just looking at it will have you licking your lips. It features a creamy sauce made from the cheese that melts with the lard. A true delight for the palate! Try it and believe it.

Contrary to what you might think, this recipe is accessible to anyone who wants to try their hand at cooking, even for the first time. If you’re looking for a tasty and appealing dish that’s also quick and easy, this dish is perfect for you.

Ready for this new adventure? Enough chit-chat, let’s get started!

One last tip before we begin: to save time, you’ll need to prepare the sauce for the cacio, pepe, and lardo di Colonnata pasta while the pasta is cooking.

Ingredients

• 400 grams of pasta of your choice (large pasta such as mezze maniche, penne rigate, or rigatoni, or spaghetti, is recommended);
• 300 grams of Colonnata Lard;
• Grated Pecorino Romano cheese to taste;
• Black pepper to taste.

Instructions

1. For a tasty and irrefutably delicious dish, you’ll need to cut the lard into thin slices (Colonnata lard can often be found pre-sliced ​​at the supermarket) and cook it in a pan.
2. The lard should be sautéed over high heat until the fat has completely melted and only the crispiest part remains.
3. While the lard is sautéing in the pan, you can easily cook the pasta.
4. Depending on the portion of pasta you’re cooking, add the appropriate amount of water to the pot and wait for it to boil.
5. Once the water begins to boil, add a little salt and the pasta of your choice. Then, wait until the pasta is completely ready.
6. Pour the pasta into the pan where you previously melted the lard. This is where the magic happens.
7. Gradually pour the cooking water into the pan, a little at a time, just as if you were cooking a real risotto.
8. Then add the grated pecorino cheese to the same pan, as desired. Remember to stir carefully and patiently until you obtain a creamy pecorino cheese.
9. After this step, add the black pepper, as much as you like.
10. The key to preparing this dish is stirring everything thoroughly over low heat, so that all the flavors can meld together perfectly.
11. As a final step, we recommend sprinkling the surface of your pasta with the previously sautéed pieces of lard.
12. The magic has happened: the cacio e pepe cream is now in perfect harmony with the super-crunchy lard flakes: a real treat for your palate. Plate your piping hot dish and serve.

Note

Finally, you can savor the unmistakable flavor of cacio, pepe, and Colonnata lardo pasta. In no time and with just four ingredients, you can bring a time-honored delicacy to your table.