Cacio e Pepe with Sausage a flavorful first course recipe to taste a variant of a very famous Roman dish, and I must say it’s even more delicious, eh eh! The Roman cuisine boasts incredible dishes, almost all prepared with ingredients from the countryside and recipes passed down from mother to daughter.
It is a humble cuisine where the fifth quarter of the animal is used, meaning the less noble parts, while the noble and wealthy were sold the premium cuts. The most famous first courses are perhaps carbonara and amatriciana spaghetti, and as mains, we have saltimbocca, oxtail stew, and Roman-style tripe. But let’s get into the kitchen as time flies…..
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
CACIO PEPE AND SAUSAGE
The kitchen of ASI
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CACIO E PEPE AND SAUSAGE Flavorful First Course Recipe
- 11 oz bavettine (n°11 Barilla)
- 5 oz grated pecorino
- 7 oz sausage
- to taste black pepper (freshly ground)
- to taste salt
Tools for CACIO E PEPE AND SAUSAGE Flavorful First Course Recipe
#adv
- Pan
- Casserole
Preparation for CACIO E PEPE AND SAUSAGE Flavorful First Course Recipe
Boil the pasta in salted boiling water, reserving about 2 ladles of cooking water. In the meantime, put the crumbled sausage in a pan without any fat.
Brown it evenly. In a bowl, put the grated pecorino and add 3/4 tablespoons of pasta cooking water, stirring.
Drain the pasta al dente and add it to the pan with the roasted and crispy sausage.
Add plenty of freshly ground black pepper and more pasta cooking water.
Now pour the fluid pecorino cream over the pasta, stirring again and then turn off the heat.
Arrange the plates and quickly head to the table to enjoy this delicious Cacio e Pepe with Sausage!!!
Annalisa
P.S. Hurry up because, although it remains delicious, the Cacio e Pepe and Sausage might turn into a stodgy mess as it cools down, a memory of my Barber experience ahimè….between plating, grabbing the camera, and snapping the photo …. :-((
Tips and Notes
I used the pasta I had at home, Barilla’s bavettine, but if you have other long pasta, it will be just as perfect for this flavorful and tasty dish!
If you like long pasta, here is a collection of recipes for appetizing first courses! If you like my recipes, follow me on my Facebook fan page! Just click “like” and every day you can be updated on the latest published recipes and comment with me on the various preparations !!!! Copyright © 2017 Annalisa Altini, All rights reserved. SOURCE On the table
