How does Alessandro Borghese cook spaghetti with cacio e pepe? In his restaurant in Milan, like at home, following the same philosophy: luxury is in simplicity
He is known for his television appearances, but Alexander Borghese He is a true chef, not just a TV personality. Very young, he started out on cruises, then continued his catering apprenticeship in San Francisco, New York, London, Paris, Copenhagen, Rome and Milan. His career in television began more than ten years ago, but AB Normal is based in Milan, his catering company and food consultancy and restaurant: Alessandro Borghese - The luxury of simplicity, in viale Belisario, City Life district.
Great attention to fresh pasta, prepared in the internal laboratory and present on paper in many varieties. The most loved? The classic cheese and pepper.
Spaghetti alla Chitarra with cheese and pepper
Ingredients for people 4
400 g of Spaghetti alla Chitarra
200g of Parmigiano Reggiano
300 g of Pecorino Romano Coccia Bianca
3 g of Tasmanian pepper to grind
3g black pepper
QB sale
Procedure
Cook the spaghetti alla chitarra in boiling water with a little salt.
Grate the parmesan and the pecorino, pass them through a fine sieve and mix them in a steel bowl; Add a little of the pasta cooking water and mix with a pastry mixer until you get a creamy consistency. Add the ground pepper to the mortar. Drain the pasta well, put it in the bowl and serve immediately.
