How do Alessandro Borghese spaghetti with cheese and pepper cook? In his restaurant in Milan, as well as at home, following a single philosophy: luxury is in simplicity
We know him for his television appearances, but Alessandro Borghese he is a true chef, not just a tv personality. At a very young age, he started on cruise ships, then continued his apprenticeship in restaurants in San Francisco, New York, London, Paris, Copenhagen, Rome and Milan. His TV career started more than ten years ago, but AB Normal, his Catering and Food Consulting company and his restaurant, is located in Milan: Alessandro Borghese – The luxury of simplicity, in viale Belisario, City Life area .
Great attention to fresh pasta, prepared in the internal laboratory and present on paper in many variations. The most loved? The classic cheese and pepper.
Spaghetti alla Chitarra Cacio e Pepe
Ingredients for 4 people
400 g of Spaghetti alla Chitarra
200 g of Parmigiano Reggiano
300 g of Pecorino Romano Coccia Bianca
3 g of Tasmanian pepper to be ground
3 g of black pepper
Salt to taste.
Method
Cook the spaghetti alla chitarra in boiling water with a little salt.
Parmesan and pecorino grater, pass them through a fine mesh sieve and mix in a steel bowl; add a little cooking water of the pasta and mix with a pastry whisk until it has a creamy consistency. Add the ground pepper to the mortar. Drain the pasta well, keep in the bowl and serve immediately.
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