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Cacio e Pepe is a traditional Italian pasta dish that originated in Rome.
It's a simple yet flavorful dish made with long pasta, Pecorino Romano cheese, and black pepper.
The cheese and pepper are combined with pasta water to create a creamy sauce that coats the noodles.
It's a classic example of how a few simple ingredients can come together to create a deliciously satisfying meal.
Amatriciana is a traditional Italian pasta dish that originated in the town of Amatrice, located in the central region of Lazio.
The dish is made with long or short pasta, a tomato-based sauce, guanciale (cured pork jowl), pecorino cheese, and chili pepper flakes.
Amatriciana is known for its bold and spicy flavors and is a classic example of the simple yet delicious cuisine that Italy is famous for.
Puttanesca is a traditional Italian pasta dish that originated in the southern region of Campania.
The dish is made with long pasta, a pungent tomato-based sauce, capers, olives, anchovies, garlic, and chili pepper flakes.
Puttanesca is a quick and easy dish to make, and its bold flavors make it a popular choice for those looking for a flavorful and satisfying meal.
1. Bring a large pot of salted water to a boil. Add the pici and cook according to instructions.
2. Place a large skillet over medium heat, add black pepper and toast for about a minute.
3. Reserve 1 cup of the pasta cooking water, drain the pici, add it to the skillet with the black pepper and toss to combine.
4. Gradually add the Pecorino Romano cheese, stirring constantly untill it forms a creamy sauce. Add some cooking water a little at a time until you reach the desired consistency.
5. Serve immediately, add some Pecorino and black pepper, if desired. Enjoy!
1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to instructions.
2. Heat olive oil in a large skillet over medium heat. Add the pancetta or guanciale and cook until crispy.
3. Add red pepper flakes, onion, and garlic to the skillet and cook until the onion is softened.
4. Add the crushed tomatoes to the skillet and bring to a simmer. Cook the sauce until it has thickened slightly. Season with salt.
5. Drain the rigatoni and add it to the skillet with the sauce. Toss to combine.
6. Serve the pasta immediately, garnished with freshly grated Pecorino Romano cheese.
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to instructions.
2. Heat the olive oil and garlic in a large skillet over medium heat. Add garlic, red pepper flakes, and anchovies. Cook until the anchovies have melted into the oil and the garlic is fragrant, about 2-3 minutes.
3. Add the crushed tomatoes to the skillet and bring to a simmer. Cook the sauce until it has thickened slightly.
4. Add the olives and capers to the skillet and cook for another 5 minutes.
5. Drain the spaghetti and add it to the skillet with the sauce. Toss to combine.
6. Serve the pasta immediately, garnished with fresh parsley, if desired. Enjoy!
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