RomanItalian
Cacio e Pepe with Yellow Datterini Cream
by Federico Fusca Chef · 332K subscribers on YouTube
A Roman classic reimagined: creamy cacio e pepe pasta combined with a velvety sauce made from yellow datterini tomatoes. The chef demonstrates how to achieve an ultra-creamy texture with generous pecorino cheese and a hint of lemon zest for freshness.
- Difficulty
- easy
Ingredients
8 items- Pecorino Romanograted
- 1 pcsGarlicspicchio; clove
- Fresh Chili Pepperto taste
- Salta pinch
- Black Peppera pinch
- Yellow Datteriniyellow datterini tomatoes
- Lemon Peelzest of one lemon
- Pastaspaghetti, tonnarelli or similar
Method
- Grate the Pecorino Romano cheese generously; set aside.
- Prepare the sauce: in a pan, add a clove of garlic and fresh chili pepper, finely chopped.
- Add the yellow datterini tomatoes, a pinch of salt and pepper, and caramelize for 10 minutes.
- Blend the tomato mixture until smooth, then pass through a sieve to remove skins and seeds.
- Cook the pasta al dente; finish cooking it in the tomato cream, risottando (stirring and adding pasta water).
- Add lemon zest for freshness and a pinch of black pepper.
- Add a generous amount of grated Pecorino Romano and stir vigorously to create a creamy emulsion (the "cia cia cia" technique).
- Plate the pasta, top with additional tomato cream and Pecorino, and garnish with more lemon zest.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
