Cacio e Pepe alla Roma Sparita

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Don't have a plane ticket to Italy?  No problem!  Chef Jasper Mirabile stopped by the studio to tell us all about his latest trip where he learned the secrets behind some of the best cooking in Rome, Venice, and Sicily.

Recipe:
Cacio e Pepe alla Roma Sparita

  • 1/2 lb Spaghetti
  • 1 1/2 cups Romano
  • 1 1/2 cup water
  • 1 tabl. butter
  • Cracked pepper

Prepare pasta al'dente. Drain. In a large saute pan, melt butter. Add water and cheese. Cream together to form sauce. Add cracked pepper. Add pasta and toss until evenly coated. Add more water and cheese if necessary.

Jasper's Notes: This is the EXACT pasta I enjoyed in Rome this summer. The dish translated is Cacio for the cheese and pepe for the pepper, that is all, a little butter & water and your done. Wow...So easy and DELICIOUS. The restaurant, Roma Spirita, is kind of a secret to Romans, even Anthony Bourdain would not disclose where he was eating when filming No Reservations!

I also prepare a cheese tuille out of grated Romano and place pasta in when serving by spreading cheese in a non stick 6 inch pan, cooking for 4-5 minutes, sliding a spatula under and turning over on a bowl to harden.

Event Details:

'OFF THE BOAT' WITH JASPER
CULINARY TREASURES FROM JASPER'S ITALIAN ADVENTURE!
MONDAY, AUGUST 27TH
6:30 TO 9PM
THE CULINARY CENTER OF KANSAS CITY
$70 EACH

To book a class, click here.
https://www.cookingschoolsofamerica.com/kcculinary/index.php?page=classes#1723

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