Saving at home – Pasta Cacio e Pepe

Are you in a hurry? But, nonetheless, you want to cook something special? Then, you must try this Italian traditional recipe (more precisely, from the area of Rome).

This recipe has as main ingredients pecorino cheese and black pepper.

Although the recipe is rather simple, it is necessary to follow some small indications for its success.

Lets see them!


Cacio e pepe: sembra facile, ma non lo รจ - La Cucina Italiana

Ingredients four people: 400 g pasta – 200 g pecorino cheese – black pepper – basil – salt

Lets start buy boiling a big pot of water for the pasta. Add salt (not to much because the pecorino cheese wil give taste).

For the sauce, grate 200 g of pecorino cheese and leave it aside.

When the water starts boiling, put the pasta (for the cooking time, calculate about 10 minutes).

A few minutes before draining the pasta, put aside about two cups of the cooking water.

Mix the pecorino cheese and the cooking water. Using a blender will be for sure helpful.

To make the cheese cream it is fundamental to use the cooking water because the starch contained in it will avoid the formation of lumps.

Add a good portion of pepper.

Drain the pasta and mix with the cheese sauce.

Add a few leaves of basil for decoration.

This dish is better if served immediately

Enjoy your meal!


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Saving at home – Chicken breast rolls with pesto

Basil-flavored chicken breast? Yes! A really interesting idea for summer: distributing pesto on the chicken slices and wrapping them and then roasting them in a pan. Believe me, these chicken breast rolls with pesto are delicious!

Also in this case the preparation is quite simple. In the recipe you will also find the necessary for the preparation of pesto (with peanuts instead of pine nuts and with the addition of lemon juice), but as in previous recipes, you can use the pesto purchased ready.


Ingredients: 500 g sliced chicken breast – 1 garlic clove – 4 tablespoons of extra virgin olive oil. for the pesto: 50 g of basil – 1 tablespoon of peanuts – 1/2 untreated lemon – 2 tablespoons of Parmesan cheese (pecorino or Grana Padano are also fine) – extra virgin olive oil for frying (you can also sunflower oil which has a lower cost) – salt.

Clean the chicken breast from parts of fat and cut it into slices. Wrap the slices between two sheets of parchment paper and pound them with a meat mallet until you get very thin slices.

Prepare the pesto: add the basil, peanuts, lemon zest, oil, lemon juice and parmesan in the immersion blender.

Season with a pinch of salt and blend with the mixer.

Spread a little pesto on the chicken slice and roll it up. Secure the roulade with kitchen string. Proceed in the same way for all the chicken slices.

Heat the extra virgin olive oil in a pan, add a clove of garlic (unpeeled) and let it take heat.

Transfer the rolls in the pan and brown them well evenly. Cook them for about 10 minutes.

While the rolls are cooking, wash and cut the cherry tomatoes for the accompanying salad. Season them with basil, oil, vinegar and salt.

Once cooked, let the rolls rest for a couple of minutes off the heat then remove the string and serve them with the tomato salad.

Enjoy your meal!


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