• Pasta Roman Style - Cacio e Pepe

    Posted by Chef Claudio Trovato on 12th October 2020.

INGREDIENTS

  • 250 gm Linguine
  • 60 gm grated Pecorino Cheese
  • 5 gm cracked black peppercorns
  • 1 small Zucchini (julienne)
  • 3 Mussels
  • Salt to taste
  • 10 ml Olive oil

PREPARATION

For the fried zucchini, cut zucchini in strips, mix in some egg and coat with flour and fry till crisp and season. Take the mussels out of the shell and cook in some boiling water and keep aside. Heat a pot with salted water. Boil and blanch pasta till al dente. Drain but reserve some pasta water to prepare the sauce. In a pan, heat olive oil, add cracked black pepper and sizzle for a bit. And pasta, followed by pasta water and finish with grated Pecorino cheese and mix well. Serve and garnish with fried zucchini, mussels, Pecorino and some more cracked pepper.

Enjoy these Italian Classics during Doha Food Fest in Cucina, from 1pm to 10pm. This dish is available at QAR 30. Advanced reservation is recommended. Please call +974 4419 5000 to book.


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