Cacio E Pepe Recipe By Tasty Food

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EASY CACIO E PEPE PASTA FILLING RECIPE BY TASTY



Easy Cacio E Pepe Pasta Filling Recipe by Tasty image

Here's what you need: ricotta cheese, spinach, nutmeg, freshly grated parmigiano-reggiano cheese, shredded mozzarella cheese, kosher salt, ground black pepper, The Last Pasta Dough Recipe You'll Ever Need

Provided by Joe Sasto

Yield 2 cups

Number Of Ingredients 8

1 lb ricotta cheese
1 bag spinach, frozen, chopped, thawed and drained (16 ounce - 450 G)
1 teaspoon nutmeg, pumpkin spice seasoning
½ cup freshly grated parmigiano-reggiano cheese
¼ cup shredded mozzarella cheese
kosher salt, to taste
ground black pepper, to taste
The Last Pasta Dough Recipe You'll Ever Need, for assembly

Steps:

  • Add the ricotta to a strainer or wrap in cheesecloth and hang over a medium bowl. Refrigerate overnight to drain excess moisture. This step is optional, but will help you achieve an extra creamy filling.
  • In a food processor, combine the ricotta, spinach, nutmeg, Parmigiano-Reggiano, and mozzarella and blend until smooth and rich. Season with salt and pepper to taste.
  • Use to fill your favorite pasta shapes, such as ravioli or tortellini.
  • Enjoy!

Nutrition Facts : Calories 545 calories, Carbohydrate 9 grams, Fat 39 grams, Fiber 0 grams, Protein 38 grams, Sugar 1 gram

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY



Cacio e Pepe (Spaghetti with Cheese and Pepper) Recipe by Tasty image

Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 6

salt, to taste
½ lb spaghetti
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons coarsely ground black pepper
4 oz grated parmesan cheese, or pecorino romano cheese

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
  • Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
  • Stir in the reserved pasta water.
  • Toss in the cooked pasta. Reduce the heat to low.
  • Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
  • Season with salt, if desired.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram

CACIO E PEPE PIZZA RECIPE BY TASTY



Cacio E Pepe Pizza Recipe by Tasty image

Prepare yourself for a melt-in-your-mouth experience as we transform a classic pasta dish into a cheesy, peppery pizza. Top homemade pizza dough with mozzarella and Pecorino Romano cheese and lots of freshly ground black pepper. Then, finish with a swirl of Parmesan cream that will leave your taste buds wanting more. We add a bit of crushed ice to the center of the pizza dough before baking to create a slightly sticky surface that will help the cheese melt into a sauce and prevent the center of the crust from burning.

Provided by Betsy Carter

Categories     Lunch

Time 10h15m

Yield 1 pizza

Number Of Ingredients 12

2 cups bread flour, plus more for dusting
1 cup warm water
¾ teaspoon instant yeast
2 teaspoons kosher salt
2 tablespoons olive oil, divided
2 teaspoons crushed ice
½ cup whole milk ricotta cheese
¼ cup freshly grated parmigiano-reggiano cheese
2 tablespoons heavy cream
8 slices fresh mozzarella cheese
1 cup shredded pecorino romano cheese
1 tablespoon freshly ground black pepper

Steps:

  • Make the pizza dough: In a large bowl, combine the flour and warm water and stir with your hands until a shaggy mass forms (it will be a little dry, but will hydrate after resting). Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes.
  • Uncover the bowl and sprinkle the yeast and salt over the dough. Stir with a wooden spoon until the yeast and salt are evenly distributed.
  • Turn the dough out onto a lightly floured surface and knead until a smooth ball forms, about 10 minutes. It will be very sticky because of the high hydration. Try not to use too much extra flour; instead use a bench scraper or flat metal spatula to scrape the dough from the surface and continue kneading. You can also dip your palms in flour to help keep the dough from sticking.
  • Grease a clean large bowl with 1 tablespoon of olive oil, then place the dough in the bowl, cover with the kitchen towel, and let rise in a warm place until doubled in size, about 90 minutes. Remove the towel and loosely cover the bowl with plastic wrap, then place in the refrigerator overnight.
  • Make the Parmesan cream: Add the ricotta, Parmigiano-Reggiano, and heavy cream to a blender and blend on medium speed until just combined, about 15 seconds. Transfer to a zip-top bag and refrigerate until ready to use.
  • Remove the dough from the refrigerator and let come to room temperature, about 30 minutes.
  • Preheat the oven to 500°F (260°C). Place a baking sheet, upside down, in the center of the oven while it preheats.
  • Drizzle the remaining tablespoon of olive oil over a clean baking sheet.
  • Transfer the dough from the bowl to the oiled baking sheet. Gently use your hands to stretch it into a 12-inch round. Place the crushed ice in the center of the dough.
  • Place the baking sheet with the pizza in the oven on top of the inverted baking sheet. Bake until the edges begin to crisp and the pizza dough is light golden in color, about 8 minutes.
  • Remove the pizza from the oven and arrange the mozzarella slices evenly on top, then sprinkle with the Pecorino Romano.
  • Return the pizza to the oven and continue baking until the cheese is completely melted, about 4 minutes more.
  • Remove the pizza from the oven and use a pepper mill to evenly grind the black pepper over the entire pizza.
  • Cut a ½-inch opening from the corner of the zip-top bag with the Parmesan cream, then drizzle in a circular pattern over the pizza.
  • Slice into 8 pieces and serve.
  • Enjoy!
  • Recipe By: Codii Lopez
  • Inspired By: La Cucina Italiana

CACIO E PEPE



Cacio e Pepe image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 servings

Number Of Ingredients 5

12 ounces thick-cut dry pasta
Kosher salt
30 turns freshly ground black pepper, on the coarsest setting, plus more for serving
1/3 cup grated Pecorino-Romano cheese, plus more for serving
2 tablespoons high-quality extra-virgin olive oil, plus more for serving

Steps:

  • In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
  • Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
  • Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
  • Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

CACIO E PEPE RECIPE BY TASTY



Cacio E Pepe Recipe by Tasty image

Some call this pasta dish grown up mac 'n' cheese; we just call it delicious. Tender spaghetti is tossed in a luscious sauce that comes together with just 3 ingredients; butter, pepper, and grated Parmesan.

Provided by Betsy Carter

Categories     Lunch

Time 10m

Yield 1 serving

Number Of Ingredients 6

kosher salt, to taste
8 oz dried spathetti
3 tablespoons unsalted butter
1 teaspoon freshly ground black pepper, plus more to taste
1 cup grated parmesan cheese
flaky sea salt, to taste

Steps:

  • Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
  • Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
  • Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
  • Enjoy!

Nutrition Facts : Calories 1512 calories, Carbohydrate 171 grams, Fat 62 grams, Fiber 7 grams, Protein 63 grams, Sugar 7 grams

CLASSIC CACIO E PEPE



Classic Cacio E Pepe image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
12 ounces bucatini or linguine
1 tablespoon whole black peppercorns
1/4 cup extra-virgin olive oil
4 ounces pecorino romano cheese, finely grated

Steps:

  • Bring 2 1/2 quarts water (about 10 cups) to a boil in a large deep skillet. Add 1 tablespoon salt and the pasta and cook until just al dente (1 to 2 minutes less than the label directs).
  • Meanwhile, put the peppercorns in a small resealable plastic bag and coarsely crush with the flat side of a meat mallet or the bottom of a skillet. Place the crushed peppercorns in a fine-mesh sieve and discard any dust that falls through. Heat the olive oil in a small skillet over medium heat. Add the crushed peppercorns and cook until sizzling, 1 to 2 minutes. Let cool slightly, then transfer to a large bowl.
  • Using tongs, remove the pasta from the boiling water and transfer to the bowl with the peppercorn oil along with 2 tablespoons of the cooking water. (Reserve the remaining cooking water in the skillet.) Toss the pasta until coated. Let cool slightly, 1 to 2 minutes. (If the pasta is too hot, the cheese will clump and not melt.)
  • Add the cheese to the bowl with the pasta in three batches, tossing well and adding a few tablespoons of the reserved cooking water with each addition; make sure most of the cheese is melted before adding more. Continue adding the cooking water, a few tablespoons at a time, until the pasta is coated in a thick creamy sauce.

CACIO E PEPE CAULIFLOWER



Cacio e Pepe Cauliflower image

Cacio e pepe (literally "cheese and pepper") has four simple ingredients: pasta, pecorino, salt and black pepper. In this gluten-free version, we swapped out the pasta with cauliflower and roasted it until golden brown. The dish is still perfectly creamy and delicious but packed with veggies to boot! We tried various sizes of grated cheese and found that the more finely grated it is, the better it sticks to the cauliflower.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

1 medium head cauliflower (about 2 pounds), cut into bite-size florets
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
1/2 cup finely grated pecorino (about 2 ounces)

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the cauliflower, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large bowl and toss to evenly coat. Sprinkle with 1/4 cup of the cheese and toss to coat. Transfer the cauliflower to a rimmed baking sheet and spread in an even layer, being sure to scrape all the seasoning from the bowl with a rubber spatula.
  • Roast until the cauliflower is golden and tender, tossing halfway through, 25 to 30 minutes. Transfer to a serving platter and sprinkle evenly with the remaining 1/4 cup cheese and 1/4 teaspoon pepper.

EASY CACIO E PEPE



Easy Cacio e Pepe image

Classy Italian mac and cheese basically. Add as much pepper as you like.

Provided by Brian Genest

Categories     Pasta Main Dishes

Time 30m

Yield 2

Number Of Ingredients 6

½ (16 ounce) package bucatini pasta
1 cup grated Pecorino Romano cheese
½ cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon extra virgin olive oil, or as needed
3 teaspoons toasted black pepper, or more to taste
½ cup shredded Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
  • Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
  • Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
  • Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.

Nutrition Facts : Calories 887 calories, Carbohydrate 89.5 g, Cholesterol 97.1 mg, Fat 36.1 g, Fiber 3.5 g, Protein 49 g, SaturatedFat 18.3 g, Sodium 1334.8 mg, Sugar 0.8 g

CACIO E PEPE



Cacio e pepe image

Whip up a simple cacio e pepe for a speedy lunch. With four simple ingredients - spaghetti, pepper, parmesan and butter - this is a storecupboard favourite

Provided by Good Food team

Categories     Dinner

Time 15m

Number Of Ingredients 4

200g bucatini or spaghetti
25g butter
2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
50g pecorino or parmesan, finely grated

Steps:

  • Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
  • Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

Nutrition Facts : Calories 565 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.66 milligram of sodium

PASTA ALLA CACIO E PEPE



Pasta Alla Cacio E Pepe image

This is purported to be "the best quick meal" we've ever tasted, as per Yvonne Ruperti in Cook's Illustrated. There are two other recipes for cacio e pepe (pasta with Pecorino Romano cheese and black pepper) on RecipeZaar, but this one adds at least one more ingredient to keep the cheese from turning into a big clump. Add cream. This recipe was reprinted as "recipe of the week" in The Week magazine.

Provided by Kumquat the Cats fr

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 ounces pecorino romano cheese (2 cups finely grated and 1 cup coarsely grated)
1 lb spaghetti
table salt
2 tablespoons heavy cream
2 teaspoons extra virgin olive oil
1 1/2 teaspoons fresh ground black pepper

Steps:

  • Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
  • Bring 2 quarts water to boil in large Dutch oven. Add pasta and salt; cook, stirring frequently, until al dente (or according to package directions). Drain pasta into colander, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder. Return pasta to now-empty bowl.
  • Slowly whisk 1 cup of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. Serve, passing coarsely grated Pecorino separately.

Nutrition Facts : Calories 635.7, Fat 18.2, SaturatedFat 9.7, Cholesterol 54.6, Sodium 521.1, Carbohydrate 87.4, Fiber 3.9, Sugar 3.4, Protein 28.7

CACIO E PEPE



Cacio E Pepe image

This is one of those very simple pasta dishes that have "vanished during the night" as one blogger says ("La ricetta della pasta cacio e pepe si perde nella notte dei tempi." ). It is absolutely spectacular, simple beyond belief, and very difficult to make. (hat's right, difficult, not easy.) I love this dish as much as I love some of the other very, very simple pasta dishes (like one with egg and garlic, and another with salt and potatoes). I tried several times to make it, and then my sister-in-law, who lives near Rome, sent me a webpage with a discussion of the dish, and I learned the secret. (http://viaggiesapori.blogspot.com/2006/08/cacio-e-pepe.html.) The dish should be swimming in sauce, and the sauce should be even (no clots and lumps). The pepper should be extremely strong: it is not a granish, but an ingredient. Think of it like a vegetable or other principal ingredient: it should be surprisingly strong from the first bite to the last. The difficult thing in this recipe is to melt the pecorino romano. If it's not done just right, you end up with unappealing lumps of cheese in a watery sauce. So the dish either succeeds brilliantly or totally fails. If you're planning a dinner party, practice first! They say you need absolutely fresh pecorino romano, and I think that's because you need its full moisture content.

Provided by James Elkins

Categories     < 15 Mins

Time 10m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 3

2 cups pasta (any kind, try tortiglioni)
5 tablespoons pecorino romano cheese
1 teaspoon black pepper

Steps:

  • Cook the pasta al dente; drain. Put the put back on the stove. Immediately sprinkle the finely grated cheese over the pasta, and mix in some of the water used to boil the pasta, until the cheese melts into a light, almost watery, creamy sauce. Grate pepper on top.

Nutrition Facts : Calories 347.7, Fat 1.4, SaturatedFat 0.3, Sodium 5.1, Carbohydrate 70.1, Fiber 3.2, Sugar 1.6, Protein 12.2

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