fermer/close
vivez le coup de grace [email protected]

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande
panier-menu
    • logo-X

    Cacio e pepe

    cadran
    Preparation :10 min Cooking :15 min
    couteau
    Difficulty :medium
    chapeau-chef
    Servings :3 to 4

    The pasta cacio e pepe have an incredible flavour but are far from easy to do. You need the perfect mix of cooking water, cheese and pepper. Above all, do not crank the heat too high otherwise the pasta will absorb the cooking water too quickly!

    Ingredients

    • 454g of spaghetti
    • About 2 cups pecorino Romano cheese grated
    • Ground pepper

    Preparation

    • In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Keep 1 cup of cooking water, pour pasta in colander and drain. Book.
    • Return the pasta to the pan over low heat and add 3/4 cheese and 1/4 cup of cooking water. Pepper generously.
    • Cook for 2 to 3 minutes, stirring, to melt the cheese and the pasta to absorb the liquid. Add 1/4 cup of cooking water and mix to make it creamy. Serve immediately and garnish with cheese and pepper! Be careful, at this point, the pasta will absorb the liquid quickly, add some cooking and cheese, if necessary, to make the whole creamy new.
    icon/cookmode2svg Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 40$ PIERRE GAILLARD ST JOSEPH CLOS DE CUMINAILLE 2012

    A deluxe St-Joseph from the excellent winemaker Pierre Gaillard. Tender, soft and flavourful with a register that reminds us of the violet, lard and pepper. It's the perfect for pasta with cheese and pepper!

    FLACATOUNE, MICROBRASSERIE CHARLEVOIX, 7%

    Choose the now traditional Flacatoune, a strong Belgian beer with aromas of cereal, spices and yellow fruits. The delicate and rich effervescence of this beer will be perfect to make up for the richness of this also traditional dish.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Artichokes with dijon dressing
    Preparation : 5 min
    Cooking : 40 min
    See recipe
    Vidalia onions and goat cheese cups
    Preparation : 25 min
    Cooking : 40 min
    See recipe
    Mediterranean rice
    Preparation : 20 min
    Cooking : 25 min
    fermer la fiche

    Cacio e pepe

    • Preparation : 10 min
    • Cooking : 15 min
    • Servings : 3 to 4

    Ingredients

    • 454g of spaghetti
    • About 2 cups pecorino Romano cheese grated
    • Ground pepper

    Preparation

    • In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Keep 1 cup of cooking water, pour pasta in colander and drain. Book.
    • Return the pasta to the pan over low heat and add 3/4 cheese and 1/4 cup of cooking water. Pepper generously.
    • Cook for 2 to 3 minutes, stirring, to melt the cheese and the pasta to absorb the liquid. Add 1/4 cup of cooking water and mix to make it creamy. Serve immediately and garnish with cheese and pepper! Be careful, at this point, the pasta will absorb the liquid quickly, add some cooking and cheese, if necessary, to make the whole creamy new.

    Innkeeper, drinks!

    +- 40$ PIERRE GAILLARD ST JOSEPH CLOS DE CUMINAILLE 2012

    A deluxe St-Joseph from the excellent winemaker Pierre Gaillard. Tender, soft and flavourful with a register that reminds us of the violet, lard and pepper. It's the perfect for pasta with cheese and pepper!

    FLACATOUNE, MICROBRASSERIE CHARLEVOIX, 7%

    Choose the now traditional Flacatoune, a strong Belgian beer with aromas of cereal, spices and yellow fruits. The delicate and rich effervescence of this beer will be perfect to make up for the richness of this also traditional dish.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top