How To Cook Pasta Like An Italian!! ๐Ÿ‡ฎ๐Ÿ‡น๐Ÿ | 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 โค๏ธ

Thereโ€™s also a giveaway with this vlog!! ๐ŸŽ‰๐ŸŽ‰ 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 ๐Ÿ˜‰๐Ÿท)

To enter the giveaway, comment below what you loved most about this video and what youโ€™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 DONโ€™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 (donโ€™t add pasta to water too early so you donโ€™t overcook the pasta. It should be โ€œal denteโ€ 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 doesnโ€™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 (donโ€™t add pasta to water too early so you donโ€™t overcook the pasta. It should be โ€œal denteโ€ 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 itโ€™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!!

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