Only have about 15 or 20 minutes to make dinner tonight .
No problem .
I'm gonna show you three delicious , easy to make classic Italian pastas that you can make tonight .
The first pasta we're gonna get into is one of the four classic Roman pastas known as , which translates to cheese and pepper .
Very easy .
Four ingredients .
Here's how you do it .
Speaking of pepper , we're going to add two tablespoons of black peppercorns to a medium size saute pan .
We're not gonna need that much pepper .
But while we're doing this , why not make a bunch , we're gonna add it to the cooktop , turn the heat to medium low .
What we're looking to do is toast up the peppercorns .
The reason we do this is because the pepper will become very aromatic and actually a bit spicier making this very full flavored .
Now , it's only going to take about two minutes or so .
Once you start to really smell it , turn the heat off , we're gonna remove it , set it to the side on a plate to let them completely cool .
Now , for some more prep , I'm going to grade up one and a quarter cups of Pecorino Romano cheese .
This is the classic cheese to use in this recipe .
If you only can get a hold of Parmesan cheese , I suppose that will work .
But what we do want to do is obviously finally grate it .
I like to do it right on parchment paper .
It just keeps everything clean and it's very easy to transport and move .
You can do it on a plate or a platter as well .
No problem .
Let's go back to our peppercorns .
They're nice and cool .
I'm going to add them to a mortar and then use a pestle to grind everything up until it is ground with some nice chunks in here .
You could obviously use a spice grinder or just add them to your pepper mill .
This is the exact consistency .
I'm looking for some nice fine grinds and some bigger grinds as well .
Set it to the side .
Let's go back over the cheese .
It's crazy that a little bit of cheese can render one and a quarter cups of grated .
I'm gonna separate them into three piles .
A larger , a medium and a small .
Now they do not have to be perfect size at all .
Just sort of divide them like this .
We're gonna start off by taking that bigger pile of cheese .
We're gonna add it to a saute pan over low heat .
We're gonna add in one quarter teaspoon of the correct black pepper .
Let's go over to our water .
It's not boiling yet , but it is nice and hot .
We're gonna add a four ounce ladle right to our cheese , using a rubber spatula or a spoon .
Begin to move everything around until the sauce comes together like almost like an emulsification .
The cheese will blend in with the water .
Now , back over to our water , we're gonna add enough salt to make it salty like the ocean .
It's got a nice little boil on here .
I'm going to next add in eight ounces of fresh pasta .
I've got some leftover .
If you want to use dry pasta , no problem , just cook it according to the time on the package .
Now , fresh pasta cooks very quickly .
Maybe two minutes .
It would begin to float to the top .
That's a good indication that I'm just about done .
But what you do need to do is add the pasta in batches into our saute pan with the cheese .
If you add too much at one time , it's gonna become waterlogged and it's not gonna work out once your pasta is completely in there .
After adding them in batches , we're gonna begin to immediately stir everything together , using that rubber spatula almost like a stir fry .
Now , I've got a few clumps of cheese in here .
That means my pan is way too hot .
I'm going to turn the heat completely off and to help bring down the temperature a little bit more .
I'm gonna bring in four more ounces of that hot water and that medium size pile of grated cheese .
Let's of course , not forget to season it up with a little bit of salt at this point .
Grab your rubber spatula and move everything around again .
This should absolutely work to make it perfectly creamy like this .
No lumps , no chunks .
It's all about heat control when it comes to catch you paper .
Now , let's remove this from the heat and plate it up .
I like to wrap it around a very large fork , plate it up in a bowl or a plate .
And I like to make these little nests .
That's why I do that .
Wrap it around the fork just looks really pretty .
We're gonna finish it with that small pile of grated Pecorino , Romano cheese and then of course , finish it with some more freshly ground black pepper .
This looks amazing .
One of the issues that can arise when you're making a cheesy pasta like a queue is that the cheese clumps together ?
What this means is your pan is way too hot .
That's why you keep it on low heat or no heat .
That's why I use hot water , not boiling water when the pan is super hot or the water is super hot , the cheese congeals and you get clumps , you gotta continue to mix it as well .
Don't forget that those two things I promise will have a creamy , delicious pasta every time .
For the next pasta , we are gonna make pasta .
Here we go .
We're going to grate one and a quarter cups of Pecorino , Romano cheese .
Again , this is a very classic cheese to use in this recipe .
If you only have Parmesan fine , again , finally grate it right on the parchment paper again , makes it super easy to transport , set it to the side .
Now , I have some guan choli also very classic to use in this .
I need four ounces total , which is half of this big chunk here .
Now , if you cannot get a hold of Guan choli , you can't substitute for pant and bacon .
Would it be classic ?
No , but it'll still be delicious .
Remove it from the plate again .
I said I'm going to cut it in half , but to do that , I'm gonna do four individual slices that are about a quarter to a half inch thick .
The next thing you want to do is then turn the sliced guana and we're gonna make nice big chunks just like this .
You could cut them smaller if you'd like .
This is much more of a classic cut that you'll see in a pasta .
Set them to the side on a plate , then take that plate over to a medium size saute pan .
We're gonna add them in there .
We haven't turned the heat on .
But when we do , we want to turn it to medium low heat immediately start stirring the guana .
It has a lot of fat on there so it can burn really quickly .
But we don't want it to burn .
What we're looking to do is get it nice and cooked perfectly with Guoli .
A lot of times you'll see some that are loaded up with spice and pepper for some reason .
This one didn't have too much on it .
So I'm gonna add in an additional quarter teaspoon of black peppercorns just like that .
This is the consistency you want a little bit crispy , perfectly brown cooked throughout , not burnt .
Now to slow down the cooking process , we're gonna add four ounces of that hot pasta , water right to the pan .
We don't want the bacon to cook anymore , but it still is too hot for cheese .
So what you want to do is completely turn the heat off .
Let's go over to that cheese , speak of the devil .
And we are going to separate it into three piles again , a small pile .
Next thing we wanna do is do a larger pile and a medium pile does not have to be perfect measurements here .
We know we have one and a quarter cups total .
Let's take that bigger pile of cheese .
We're gonna add it right into our pan with the guano and water using a rubber spatula or spoon , mix everything together until it is combined .
It will emulsify .
And when I say emulsification , think of vinegar and oil when making a vinaigrette .
This is exactly what it will look like .
It's perfect .
It's creamy , no big chunks .
It's combined .
Excellent back over to our pot of boiling water .
We're gonna add eight ounces of fresh pasta again .
I already seasoned it with salt .
So it's nice and perfect here .
It will only take about two minutes for fresh pasta to cook .
When you're doing dry spaghetti .
It probably takes about 8 to 10 minutes to get that nice al dente .
Move it around once it's floating .
Let's take it out in batches again .
Just like with our Que Pepe recipe .
Add them in there in little batches until all of it is completely in there .
What we're going to do is immediately start to move it around , stir it around , get those flavors moving .
We do not have the heat on .
Remember we turned it off .
We don't want the cheese to clump up .
This looks absolutely excellent .
It's already creamy , but let's take it to another level of creamy and deliciousness .
Grab that medium sized pile of Pecorino Romano cheese that we grated up .
We're gonna add that right in there .
We're also gonna add in four more ounces of hot pasta water , four ounces just so you know , it translates to a half cup of water .
Then what we wanna do is season up well with salt and fresh cracked black pepper .
Remember Pecorino Romano is a little bit salty like I said before .
So season to taste , move everything around just like a stir fry .
Should become nice and creamy and completely coat the noodles .
This looks fantastic .
Plating it up is very similar to the queue .
I like to do it in a little nest wrapped around a large fork .
You can use a carving fork too .
No problem .
Then you're gonna finish it with that Pecorino Romano cheese .
So dang tasty and just like the queue .
Make sure your pan's not too hot .
Keep stirring and such amazing flavors .
All that cheesy goodness .
So tasty .
For the last 11 of my all time favorites again .
Super simple .
Well , that translates to garlic and oil .
So we're gonna start off with three garlic cloves and I'm going to thinly thinly slice .
You can't run them through a garlic press , finely mince them , put them on a mandolin , whatever you wanna do .
I just like those big chunks of garlic .
I think it adds a lot of flavor to this for the other main ingredient .
I'm gonna be using a red finger pepper .
You can use a Fresno pepper or even a red Serrano trim off the ends , slice it in half .
And then what we wanna do is remove all the seeds .
So sort of filet that out of there .
Be very careful with your fingers here and go slow .
Then we're gonna julienne these into nice little slices .
If you don't have access to a fresh pepper , what you can do is substitute for a half teaspoon of crushed red pepper flakes .
I feel like the fresh pepper just adds so much flavor .
We're gonna add it to a bowl .
Take that and the garlic over to a medium size saute pan .
We're next going to add in a half cup of extra virgin olive oil .
I know that seems like a lot .
Turn the heat to medium low .
We do not want this too hot .
We do not want it smoking .
Maybe after 30 seconds add in the garlic .
All we want to do is cook this until we smell it until it's tender .
Maybe going to take 45 seconds to one minute for this to finish at this point .
Grab your sliced Fresno peppers or red finger peppers , whatever you have .
We're gonna add that in there and cook this for another minute or so to stop the cooking process , go over to our pasta water .
We're gonna take four ounces or a half cup out of there .
Add it right to the oil .
This is gonna seem like a lot of liquid but do not worry .
Once we add the pasta in there , it's gonna soak it up .
It's gonna be perfect .
Just give it a quick little mix .
We're gonna turn the heat completely off back over to our pot of boiling water .
Eight ounces of fresh pasta .
Just like all the other recipes in this video .
Give it a quick stir .
Break everything up again .
About two minutes total for this to cook .
You can use dried pasta , as I've stated before .
Add it in clumps as well .
So it doesn't overload our sauce with too much water .
And then once everything is in there , we're gonna add in one tablespoon of finely minced fresh flat leaf Italian parsley and we're gonna season it up with salt .
Now , parsley is optional .
You may not see that in a super classical recipe , but it is oftentimes in a , once it is combined , it will literally come together with these , gonna wrap it around a big fork just like the other recipes .
Gonna make a beautiful little pasta nest .
And then what I'm going to do is just finish it off with a little bit more fresh chopped parsley looks amazing .
Smells amazing .
Can't wait to try this .
Putting into practice these fundamental basic techniques will help elevate your everyday cooking , continually stirring the pasta to make sure the cheese and the water comes together , making sure your pan's not too hot , cooking that garlic just right doing these things over and over again .
I'm telling you it will help make your homemade food from scratch that much better .
That's always been my promise to you .
Let's take a look at a few more of these beauties .
Oftentimes , simplicity is always so elegant , minimal ingredients , always accessible .
Absolutely delicious .
Be sure to make this tonight and let's get in this .