Cacio E Pepe Chips Food

CHRISSY TEIGEN SAYS CACIO E PEPE CONQUERS ALL, AND HER RECIPE PROVES IT

Chrissy Teigen Says Cacio e Pepe Conquers All, and Her Recipe Proves It image

This recipe, featured in Cravings by Chrissy Teigen, is a lemony spaghetti dish with arugula that knocks any other pasta out of the park.

Provided by Erin Cullum

Categories Main Dishes, Pasta

Time 25m

Yield Serves 4

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces dried spaghetti
1/4 pound (about 3/4 cup) pancetta or bacon, finely diced
1/4 cup extra-virgin olive oil
3 tablespoons (about 4 big cloves) minced garlic
1 teaspoon red pepper flakes, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 cups baby arugula

Steps:

In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water (it comes in handy), then drain the pasta.
Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.
Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat. Add the Parm and toss, adding the pasta water, a couple of tablespoons at a time, just to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more Parm.

CACIO E PEPE CHIPS

Cacio e Pepe Chips image

Cacio e pepe works on so many things, this potato chip recipe is just our latest obsession with using the whole flavor combination.

Provided by Claire Saffitz

Categories Bon Appétit Potato snack Cheese Pepper

Yield Serves 8

Number Of Ingredients 3

Ingredients

1 (8-ounce) bag kettle-cooked potato chips
1 1/2 ounces Pecorino, finely grated (about 1 1/2 cups)
1 tablespoon coarsely ground black pepper

Steps:

Preheat oven to 425°F. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.

CACIO E PEPE CHIPS

Cacio e Pepe Chips image

Provided by Food Network

Time 5m

Yield 4 cups

Number Of Ingredients 3

Ingredients

4 cups kettle-cooked potato chips
1/4 cup grated Parmesan or Pecorino Romano
2 teaspoons freshly ground black pepper

Steps:

Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
Meanwhile, combine the cheese and pepper in a large mixing bowl. Add the hot chips and toss until evenly and generously coated. Serve immediately.

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Before draining, spoon 1 cup of the starchy, foamy water off the top and reserve. 2. Meanwhile, in a bowl large enough to mix all the pasta, combine …
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1. Place a large pot with 1½ litres of water over high heat, bring to the boil and salt lightly, add the pasta, stir well and cook for one minute less than the time indicated on the packet. Before draining, spoon 1 cup of the starchy, foamy water off the top and reserve.
2. Meanwhile, in a bowl large enough to mix all the pasta, combine the pecorino, parmigiano and black pepper.
3. Once the pasta is al dente and drained, add to the cheese mixture. Mix well, then gradually stir in some of the reserved cooking water, a tablespoon at a time, just until the cheese melts and the sauce coats the pasta. It should have the consistency of thick cream. You'll only need half to three-quarters of the reserved pasta water.
4. Divide the pasta between four bowls. Give an extra grind of black pepper and sprinkling of both cheeses. Serve immediately.

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Bring a medium pot of water up to a boil using just enough water to cover the spaghetti. Season with salt, but go easy. Drop spaghetti into boiling water and cook according to package directions until very al dente. Reserve 1 cup of pasta water, then drain.
Melt 2 tablespoons butter in a medium skillet, then add the pepper. Swirl around for about 1 minute until the pepper is fragrant and toasted.
Add 1/4 cup of pasta water to the pan and bring up to a boil, then add the pasta and turn off the heat. Add half of the cheese while tossing and swirling the pasta around, then add the remaining cheese and butter. Continue tossing the pasta until it creates a thick, velvety sauce. Add more pasta water a little bit at a time to thin out the sauce as needed. Taste for seasoning and adjust accordingly.

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