Ingredients with Measurements:
- 1 pound spaghetti
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 4 garlic cloves, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
3. Add white wine to the skillet and bring to a simmer. Let the wine reduce by half, about 3-4 minutes.
4. Add grated Pecorino Romano cheese to the skillet and stir until melted and combined with the wine.
5. Drain the cooked pasta and add it to the skillet with the cheese sauce. Toss the pasta until it is coated with the sauce.
6. Add grated Parmesan cheese to the skillet and toss again until the cheese is melted and combined with the sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 570
- Fat: 23g
- Carbohydrates: 62g
- Protein: 28g
Substitutions for ingredients:
- Pecorino Romano cheese can be substituted with Parmigiano-Reggiano cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Add chopped sun-dried tomatoes for a sweet and tangy flavor.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Reserve some pasta water before draining the cooked pasta. Use it to thin out the sauce if it becomes too thick.
- Use freshly grated cheese for the best flavor and texture.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in a skillet over medium heat, adding a splash of water or broth to loosen up the sauce.
Presentation ideas:
- Serve the pasta in individual bowls, garnished with fresh parsley and extra grated cheese.
Garnishes:
- Fresh parsley
- Grated cheese
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce becomes too thick, add a splash of pasta water or broth to thin it out.
- If the cheese doesn't melt properly, turn off the heat and let the pasta sit in the skillet for a few minutes, covered, to allow the cheese to melt.
Food safety advice:
- Make sure to cook the pasta and sauce to a safe temperature of 165°F.
Food history:
- Cacio Ubriaco Pasta is a traditional Italian dish from the region of Lazio. It is made with Pecorino Romano cheese that has been aged in red wine, giving it a unique flavor and texture.
Flavor profiles:
- Salty, tangy, and slightly sweet.
Serving suggestions:
- Serve the pasta as a main course for lunch or dinner.
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Region: Italian