Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain. Set the same pot over low heat and melt the butter. Add the pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Transfer pasta to a 12-inch skillet (preferably nonstick). Add butter and 1/2 cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Grana Padano from becoming stringy in the finished dish. To prepare pasta alla gricia, first place a pot full of water on the burner that will be used to cook the pasta. At this point take the guanciale and cut slices 1/2" (1 cm) 1 thick. Then separate any rind that may be present (you can keep it in the fridge and use it in other recipes, such as soups) and from the slices you get strips about 1/8 Cacio e pepe är en traditionell romersk maträtt med mycket gamla anor. Traditionellt görs den med en tjockare typ av torkad rund pasta (tex spaghetti med koktid runt 8-9 minuter), rostad svartpeppar, Pecorino Romano och olivolja. Det finns många metoder men denna använder jag: Riv ost och ha den redo. .

makaron cacio e pepe