RomanItalian
Spaghetti Unt' e Caciu
by Casa Pappagallo · 705K subscribers on YouTube
A particular recipe, Spaghetti Unt' e Caciu, is very old-style but incredibly delicious. A rich and flavorful dish combining lardo and pancetta, finished with pecorino and pepper.
- Difficulty
- medium
Ingredients
10 items- Lardoabout 100g suggested
- Pancettaabout 100g suggested
- Olive Oilextra virgin, for sautéing
- Onion1 small to medium, finely chopped
- Garlic2-3 cloves, thinly sliced
- Chili Pepper1 small chili pepper, whole or chopped
- Spaghettiabout 200-250g
- Saltto taste, about two pinches for the sauce
- Pecorino Romanograted, to taste
- Black Pepperabundant, freshly ground
Method
- Cut the pancetta and lardo into small pieces.
- Heat a little olive oil in a pan over medium-low heat.
- Add the pancetta and lardo to the oil and sauté until rendered and golden.
- Finely chop the onion.
- Add the onion to the pan and sauté.
- Slice the garlic thinly.
- Add the garlic to the pan.
- Add the chili pepper.
- Sauté everything for 2-3 minutes until the onion is soft.
- Meanwhile, bring a pot of water to a boil, salt it, and add the spaghetti.
- Cook the pasta until al dente, then drain it slightly early, reserving some pasta water.
- Add the drained pasta to the pan with the sautéed ingredients.
- Add a splash of pasta water and finish cooking the pasta in the pan, stirring well.
- Grate pecorino cheese over the pasta and toss.
- Add abundant black pepper.
- Taste and adjust salt if needed, then serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
