CACIO E PEPE CHIPS
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
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
Provided by Geoffrey Zakarian
Time 20m
Yield 4 servings
Number Of Ingredients 5
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 PIE
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Provided by Molly Baz
Categories Pasta Pie Fontina Cheese Parmesan Pepper Ricotta Egg Dinner Fall Winter Bake Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.
- Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
- Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.
- While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3-4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.
- Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).
- Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Let cool 10-15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.
3-INGREDIENT CACIO E PEPE (PASTA WITH CHEESE AND PEPPER)
This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.
Provided by Molly Baz
Categories 3-Ingredient Recipes Pasta Pepper Cheese Quick & Easy Dinner Back to School Cheese Week
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine 2 1/2 cups cheese and 2 Tbsp. pepper in a large bowl; add oil and 3/4 cup cold water and mash with a fork to make a thick paste. Spread paste evenly in bowl.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer pasta to bowl with cheese mixture; reserve pasta cooking liquid in pot. Stir pasta vigorously to coat with sauce, adding pasta cooking liquid to thin if necessary, until sauce clings to pasta and is creamy but not watery.
- Divide pasta among plates and top with additional cheese and pepper. Serve immediately.
CACIO E PEPE
3 Ingredient spaghetti recipe. Literally "cheese and pepper", this minimalist pasta is like a stripped-down mac and cheese. Since this dish has so few ingredients, it is important to use the best quality ingredients you can afford. This dish only takes as long as it takes for the pasta to cook, so be sure to grate your parmesan ahead of time. Save that pasta water, the starchy water is a crucial element to a proper emulsion.
Provided by -Mary-
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil.
- Add the pasta and cook to al dente.
- While the pasta cooks, melt butter in a large sauté pan over medium heat.
- Add the fresh cracked pepper.
- When the butter begins to bubble, turn off the flame and remove from heat.
- When the pasta is ready, add the noodles and 2-3 tablespoons of the pasta water to the sauté pan.
- Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed.
- Remove from the heat and add the Parmesan cheese, tossing rigorously until all ingredients are incorporated into a creamy sauce.
- Garnish with additional black pepper and Parmesan, and serve immediately.
Nutrition Facts : Calories 471.9, Fat 27.5, SaturatedFat 16.9, Cholesterol 72, Sodium 397.2, Carbohydrate 43.9, Fiber 2.1, Sugar 1.7, Protein 12.6
POLENTA CACIO E PEPE
No pressure cooker? Cook it the old-fashioned way.
Provided by Carla Lalli Music
Categories Bon Appétit Quick & Easy Dinner Cornmeal Wheat/Gluten-Free Cheese Vegetarian
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk polenta and 4 cups water in pressure cooker until combined. Season with 1 tsp. salt and several grinds of pepper. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer's directions. As soon as cooker hits high pressure, set a timer for 9 minutes. When timer goes off, remove from heat and manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy.
- Whisk butter into polenta, then gradually add 4 oz. Pecorino, whisking until melted. Taste and season with more salt, if needed, and lots of pepper.
- Transfer polenta to a wide shallow bowl and top with more cheese and coarsely grind more pepper over.
CACIO E PEPE
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic. But the techniques outlined here elevate the dish to something magnificent. The creamy twirl of noodles is like a stripped-down mac and cheese-only more elegant and easier to make. No wonder it's on the menus of America's most stylish Italian restaurants. It's a simple standard by which cooks are measured, yet no two chefs agree on how to do it right. We sorted through the variations and found it works best with a mix of Grana Padano (velvety) and Pecorino (sharp) cheeses, and freshly cracked black pepper (you should taste the heat).
Provided by Oliver Strand
Categories Cheese Pasta Christmas Easter Quick & Easy High Fiber Father's Day Back to School Dinner Lunch Parmesan Winter Anniversary Shower Simmer Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water. Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
CORN CACIO E PEPE
Turn the iconic cacio e pepe into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.
Provided by Deb Perelman
Categories Bon Appétit Dinner Pasta Corn Cheese Pepper Parmesan Peanut Free Soy Free Tree Nut Free Vegetarian Small Plates Kid-Friendly
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; add corn about 30 seconds before pasta is done cooking. Drain, reserving 1 cup pasta cooking liquid. Return pasta and corn to the pot.
- While pasta is cooking, toss 8 oz. cheese and 2 tsp. pepper in a medium bowl to combine. Add 1/3 cup cold water and use a fork to mash mixture into a thick paste (try to get it as smooth as possible). Still mashing, add more water a tablespoonful at a time until paste is about the consistency of cream cheese.
- Add cheese mixture to pot with pasta and corn. Using a rubber spatula, toss pasta until coated (the cheese mixture will be too thick to form a sauce at this point). Tossing constantly, add reserved pasta cooking liquid a splash at a time until a glossy sauce forms (it should still be fairly thick).
- Transfer pasta to a large bowl and top with more cheese and a few additional grinds of pepper.
PASTA CACIO E PEPE
_Pasta with Pecorino and Black Pepper_ This is an old Roman recipe in the tradition of _la cucina povera_ that has always been a favorite of poor and rich alike. (_Cacio_ is a word for "cheese" in Southern Italy.) It is incredibly simple and quick to prepare, but depends on having good-quality Pecorino Romano and pasta, and fragrant peppercorns in your larder. Make it with long or short pasta, whichever you prefer. The arugula is our addition; it brings fresh flavor and color to the dish.
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid. Pour out hot water from serving bowl. Immediately add drained pasta and oil to bowl, then arugula and cheese and toss to coat. If dry, add some of reserved pasta cooking liquid by tablespoonfuls. Season with salt and freshly ground black pepper and serve.
CACIO E PEPE PASTA
Don't let the ridiculously short ingredient list fool you -- this pasta is incredibly flavorful and oh-so-comforting. That, and the fact that you can throw it together in about 20 minutes just might make it your new favorite weeknight meal.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
- Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.
CACIO E PEPE WITH FRESH CORN
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water and the corn cobs to a boil over high heat. Add the spaghetti and cook according to the package instructions.
- While the pasta cooks, heat 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet or large braiser over medium heat until the butter melts. Add the breadcrumbs and garlic powder and stir to completely coat the breadcrumbs. Cook, stirring frequently, until the breadcrumbs are toasted and light brown, 4 to 5 minutes. Transfer to a bowl and let cool. Wipe the skillet clean.
- Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the cleaned skillet over medium heat until the butter melts. Increase the heat to medium high. Add a generous amount of black pepper, at least 1 teaspoon, and cook until the pepper is very fragrant, about 30 seconds. Add the corn kernels and 1/2 teaspoon salt and cook until the corn is softened and turns bright yellow, 1 to 2 minutes.
- Add the Pecorino Romano to a large heatproof bowl. Pour in about 1 1/2 cups of the hot pasta water and stir vigorously until the cheese melts into a smooth sauce.
- Remove the pasta from the boiling water with tongs to the skillet with the corn and toss to coat. Remove from the heat. Add the cheese sauce to the skillet and toss to coat, adding more pasta water as needed to keep it saucy. Add more pepper to taste. Top with more cheese and breadcrumbs, reserving some crumbs for plating. Sprinkle with the basil, parsley, chile and even more black pepper if desired. Drizzle with oil. Plate and sprinkle with more breadcrumbs.
CACIO E PEPE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.
CACIO E PEPE
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
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
CACIO E PEPE
Make and share this CACIO E PEPE recipe from Food.com.
Provided by owiesler
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
- While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
- When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.
- Divide the pasta among four plates; serve immediately.
Nutrition Facts : Calories 448.9, Fat 16.2, SaturatedFat 8, Cholesterol 30.5, Sodium 6.8, Carbohydrate 63.9, Fiber 2.7, Sugar 2.3, Protein 11.3
CACIO E PEPE
This pasta makes a great side dish. Recipe is from Rachael Ray. This recipe is best made with freshly grated romano cheese. Be sure to use the pepper - it is a main ingredient! This makes a great side dish for "Recipe#358772".
Provided by CookingONTheSide
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil for the pasta.
- When the water is boiling, add some salt and drop the pasta.
- Cook to al dente, according to package directions. (Heads up: reserve a ladle or two of the cooking water for the sauce right before you drain the pasta.).
- When the pasta is ready, pour the reserved starchy cooking water in a medium-size bowl.
- Drain the pasta and toss it in the bowl with the pepper.
- Add in the cheese in small handfuls, sprinkling it over the hot pasta then tossing it with tongs, until all the cheese is incorporated to make a creamy sauce.
- Season the pasta to taste with salt if necessary.
Nutrition Facts : Calories 425.6, Fat 1.8, SaturatedFat 0.3, Sodium 6.2, Carbohydrate 85.8, Fiber 3.9, Sugar 2, Protein 15
PASTA ALLA CACIO E PEPE
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
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
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
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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