Our friend, Laine Coleman, tasted this dish while in New York, lunching at Eataly. He described it with such passion and fervor that I had to make it myself. This is a very special recipe. The dish is seemingly simple, yet preparing the sauce does take determination and time. All so worth it. Thank you, Laine, for your inspiration!
This recipe is inspired by the recipe by Chef Riccardo Orfino from the EATALY website, but the instructions have been significantly changed. The Thermomix Instructions are completely my own.
The Caciocavallo cheese came in 370-375 gram portions, according to the print on the package, yet when weighing them at home, each was only 235 grams exactly. That is a huge discrepancy. I had intended to purchase enough to make it again but had to use both portions, sans 170 grams, to make just the one recipe.
The Caciocavallo Silano PDO cheese from the Granarolo Group as preferred by Chef Orfino can be seen here.
The Spaghetti recommended from the Granarolo Group as preferred by Chef Orfino can be seen here.