A trip to Rome! When?
Spaghetti „Cacio e Pepe“ („cheese and pepper“) is an ancient recipe from Roman cuisine. It consists, as the name implies, of only a few ingredients. For a recipe with few ingredients is a golden rule – ingredients should always be of the highest quality.
And so it will be today: a beautiful pasta of your choice, freshly ground pepper, salt, olive oil and CHEESE THE QUEEN CLASSIC … and last but not least a good company, with which you can fully enjoy the Italian atmosphere.
I will also tell you the rules that I always follow when preparing a pasta 🙂
The origin of pasta is still a long-discussed topic. While most Italians are proud that the pasta comes from Italy, there are many other guesses. The history of pasta or pasta goes back to China. In 2005, archaeologists in northeastern China found a 4000-year-old noodle shell. In addition, Marco Polo poses a challenge to Italian history. It is believed that he brought pasta from China to Italy during his travels. Another theory says that these were the Arabs who used wheat for the production of dried pasta. The merchants have sold them all over the world.
And now the story is over. It’s time for good food and full enjoyment.
Here are a few tips to help you better with pasta cooking:
• Whether you are cooking dried or fresh pasta, choose a large pot. Pasta likes to swim. Besides, it will help to not stick together.
• One serving per person is 114 grams of pasta
• Heat the water until it begins to boil and add enough salt. Let it taste like an ocean.
• For dried pasta: Wait until the water boils again / the lid helps /, add the pasta and stir immediately. From time to time, stir the pasta.
• with fresh pasta: after adding salt reduce the heat. The cooking time is over when the pasta rises to the water surface.
Here are a few tips you should not do:
• When cooking pasta, do not add olive oil. Why? Olive oil seals the pasta and prevents the even distribution of the sauce over the pasta.
• When the pasta is ready, do not wash it. Often the pasta is washed to stop the cooking process, but also significantly reduces the taste. Instead, take it out 2 minutes before it’s done.
Now it’s time to prepare „Cacio e Pepe“ spaghetti with CHEESE THE QUEEN CLASSIC.
Spaghetti Cacio e Pepe
Spaghetti 114 g
1 cup cream cheese CHEESE THE QUEEN CLASSIC /recipe bellow/
3 tbsp olive oil
⅓ Glass of water from the cooked spaghetti
Sea / Himalayan salt
This recipe is simple, fast and mostly a matter of timing.
Prepare the pasta as described.
4 minutes before cooking, heat the olive oil for about 1 minute.
Add freshly ground pepper and stir. Do not overheat the hotplate to avoid overheating the olive oil.
Add the pasta to the olive oil about 2-3 minutes before the cooking time of the pasta. Stir and add the creamy CHEESE THE QUEEN CLASSIC.
Stir again and add slowly from the water in which the paste was cooked. Start with a ⅓ cup and stir until the pasta takes over the sauce. Repeat this until a smooth and evenly distributed sauce is obtained. How much water is needed depends on the pasta. It also depends on whether it is a fresh or dry pasta. The stirring should not take more than 3 minutes to make the spaghetti perfect „al dente“.
Now you’re done cooking. Serve in a nice plate and season with fresh pepper.
It was so delicious that we enjoyed some delicious portions right after the video was taken.
Finally, you will learn how to prepare the main ingredients – CHEESE THE QUEEN CREAM cheese.
1 CHEESE THE QUEEN CLASSIC
1 glass of water
Spreadable cheese can be prepared from all flavours of CHEESE THE QUEEN. Our aged cashew specialties are made 100% from nuts with an ageing process and intense flavor. For sauces use 1 Cheese the Queen with 1 glass of water. Mix them in high-speed blender until smooth consistency. If you want lighter cream cheese, add more water, if you want it more concentrated add less water.
Do not forget a glass of good wine! Enjoy!!!