イタリア料理店シェフが教える「新玉ねぎのスパゲッティー・カーチョエペぺ」【イタリアンプロ養成講座 vol.107】
Recipe Information
Spaghetti Cacio e Pepe
Cultural Context
Originating from Rome, Cacio e Pepe translates to 'cheese and pepper', showcasing the simplicity of Roman cuisine. Traditionally enjoyed by shepherds, this dish highlights the rich flavors of pecorino cheese and the sharpness of black pepper. Today, it remains a beloved staple in Italian households and restaurants worldwide, often celebrated for its quick preparation and comforting taste.
pecorino cheese
💰Cheaper: parmesan cheese
Parmesan is more widely available and less expensive than pecorino.
新玉ねぎを半分に切り、サイズが揃うように切る。
ニンニクをスライスする。
オリーブオイルをフライパンに入れ、スライスしたニンニクを加える。
新玉ねぎをフライパンに加え、5分間炒める。
塩を加え、さらに炒める。
スパゲッティを茹でる。
茹でたスパゲッティをフライパンに加え、全体を混ぜる。
ペコリーノチーズと黒胡椒を加え、よく混ぜる。
盛り付けて完成。
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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