How To Cook Pasta Like An Italian!! 🇮🇹🍝 | Anna Victoria (VIDEO)
Hi everyone!! I hope you enjoy this video on how to cook authentic Italian pasta! Luca (my husband) was born and raised in Rome, Italy and he is going to show you how to make Amatriciana and Cacio e Pepe, two Italian pasta dishes from Rome ❤️
There’s also a giveaway with this vlog!! 🎉🎉 To add a little bit of fun, we will be giving away the wine shown in the video (the white wine from our wedding!!) as well as the red wine from our wedding PLUS a 3-month Body Love app membership (two drinks a week are allowed on the meal plan 😉🍷)
To enter the giveaway, comment below what you loved most about this video and what you’d like to see Luca cook next!!
The quantities below are for 4 people
Ingredients:
Amatriciana:
150g – Pecorino
To taste – Parmigiano
3 cans – Pelati
200g – Pancetta or Guanciale (Bacon :))
50g – Dry, white wine
500g – Pasta (we chose spaghetti)
Cacio e Pepe:
240g – Pecorino
60g – Parmigiano
To taste – Pepper
To taste – Salt
500g – Pasta
Directions:
Amatriciana:
1. Boil water
2. Add salt (to taste) to water
3. Squeeze pelati in a small bowl and remove peels once fully squeeze
4. Cook guanciale/pancetta in a large pan with no oil. Optional: if you prefer a little kick, add a fresh chili pepper but DON’T FORGET to remove this chili pepper before Step 7.
5. Once guanciale/pancetta is cooked to preference, add white wine to pan and allow the wine to evaporate
6. Remove guanciale from pan and set aside
7. Add pelati sauce to pan (with the remaining oil from the guanciale/pancetta) on low heat and let simmer for 15 minutes, stirring regularly
8. Add guanciale back to the pan
9. Add pasta to boiling water (don’t add pasta to water too early so you don’t overcook the pasta. It should be “al dente” which means it will have a light crunch.)
10. In a separate bowl, add 50g pecorino then add the cooked pasta (with some pasta water so it doesn’t get too dry) to this bowl and stir quickly until the pecorino becomes creamy (optional for extra cheesiness)
11. Add pasta to pan with sauce and stir. Add more pasta water to add creaminess if preferred.
12. Top with pecorino, to taste.
13. Buon appetito!
Cacio e Pepe:
1. Boil water.
2. Add salt (to taste) to water
3. In a small bowl, add pecorino, parmigiano, pepper and mix
4. Add pasta to boiling water (don’t add pasta to water too early so you don’t overcook the pasta. It should be “al dente” which means it will have a light crunch.)
5. Add pasta water to the bowl with the mixed cheese and pepper, and stir quickly until it becomes creamy.
6. Add pasta to the cheese bowl. Continue adding pecorino and pasta water until you reach desired creaminess and taste.
Note: the texture of this sauce should not be grainy, it should be creamy. If it’s grainy, there is too much pecorino and not enough water. Simply add more pasta water and continue to stir quickly until it is no longer grainy and becomes creamy.
Are you guys going to try?! Comment below and let me know!! And when you DO try, pretty please let me know how it turned out!!
www.annavictoria.com
instagram: @annavictoria
facebook: @annavictoria
snapchat: @annavictoriafit
Try Body Love App FREE for 7-days!
www.annavictoria.com/bodyloveapp
){kind=link}
){kind=link}
Omg this video brought back so many memories from study abroad in Italy ❤️❤️❤️❤️❤️❤️❤️
Ho riso tantissimo! Luca era super concentrato ahahah Che bello che è Rigatoni 😍
luca looks like such a cutie in the thumbnail 😂
Love it! Going to have to try these recipes! I love the suspense of checking if the wine was still ok! 🤣🤣
I really liked that video. In my mind I would have thought making those two pasta's would have been quite challenging but Luca made it seem so easy. Great directions and the video was super helpful. Maybe it's just me but I feel like I could cook both recipes myself. I like Luca's enthusiasm and explaining the correct way to say brushetta. Thank you for this video! It was fun.
Awesome job on the meal. Great video. Love the furbaby (cameo appearance). Your on camera energy is perfect. Keep crushin it!
Love this, Anna & Luca! I didnt know that you don't use any cream sauce with Cacio e Pepe! I have had it in Roma many times & am going to try and replicate Luca's version!
I love how detailed Luca was with his instructions and how cute Rigatoni was in the kitchen trying to “help.” I’m so happy that he made a vegetarian dish! I’ll definitely be trying the Cacio e Pepe!
Master chef Luca rocks!!!
Hii anna
I'm the biggest fan of yours…
See my profile pic..
I love you very very much… you are the best..
My Dream Girl… I love you..
I want to meet you pls come to India…
Reply me pls..
Luca's face when the cork broke 🤣🤣
This video is great!! I’m in Italy right now and have been LOVING all of the pasta and I’m excited to now try cooking some of the best ones back at home! Thank you so much for sharing this video with us!!!
rigatoni patiently waiting for some scraps😂
Loved this!!! You guys are my favorite!!!! Sooo when are my faves having kids 😍
Obviously the best part was the recipe/learning how to make it😊 I would love some sort of dessert recipe. Or pizza!
Luca ma la cipolla nella amatriciana non la metti?😉comunque complimenti!ora vi tocca la ricetta della carbonara 😋
Ahhh the cork breaking in the wine broke my heart! All the cheese looked so delicious! Would love to see a dessert video.
Looks delicious!!! I’d love to see your recipe on carbonara ❤️ loved the authenticity and how easy it is to recreate
Can you make a video on the bruschetta recipes? 🙂
Couple goals!! And I am also so obsesses with Italy! Can’t wait to try to cook this dish. Since I am from
Mexico I see if I can find I formaggi!! I love that even though you are a fitness inspiration, you updates a pasta video, please keep them coming! Lots of love for you Anna 🙂