Cacio E Pepe Spaghetti With Black Pepper And Pecorino Romano Food

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO CHEESE)

Steps:

• Fill a 12-inch skillet with about ¾ full of water, add 1 tsp salt and bring to boil.
• In another pan, add in crushed black pepper and toast under medium heat for 3 to 5 mins, before careful not to burn the black pepper.
• Add in a ladle of the boiling pasta water, mix well and turn off heat.
• In a medium bowl, add in grated pecorino cheese and another ladle of pasta water. Mix well. It is okay for the cheese mixture to look lumpy at this point.
• Cook the pasta according to the package instruction. If you like your pasta to be al dente, boil them 1 minute less from the stated time.
• When the pasta is almost done, heat up the black pepper mixture in the other pan.
• Use a pair of tongs and transfer the pasta into the pan. Toss well and add a little more pasta water if it appears to be dry.
• Turn off heat and allow the pasta to sit for about 30 seconds before stirring in the cheese mixture quickly.
• Keep tossing the pasta until you achieve a smooth and creamy consistency. Add a little more pasta water if necessary.
• Add in more black pepper if desire and serve immediately.

CACIO E PEPE

Steps:

• Add the cracked pepper to a pan large enough for the cooked pasta and toast for a minute or two over low heat, until fragrant. Set aside and allow to cool while the pasta cooks.
• In a separate pan, cook the pasta in a minimal amount of generously salted water for 2 minutes fewer than the packet instructions, then use tongs to drain the pasta into the pan with the toasted pepper. Reserve the pasta cooking water.
• Cook over low heat and add most of the finely grated Pecorino Romano to the pan. Allow the cheese to melt for 30 seconds or so, without mixing, then stir vigorously. Add a ladleful of pasta cooking water to the pan and continue to stir until the cheese melts and becomes emulsified. Add more of the pasta cooking water if necessary to loosen the sauce.
• Plate and finish with the rest of the Pecorino Romano and a crack of black pepper. Eat immediately.

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

SPAGHETTI CACIO E PEPE

Steps:

• Bring 6 quarts of water to a boil in a large pot over high heat and add 4 tablespoons salt. Drop the pasta into the water. After 1 minute, when the pasta begins to soften, stir to prevent the pasta from sticking together and to submerge it completely in the water.
• Cook according to the package directions for al dente, stirring occasionally. When the pasta is ready, remove 2 cups of pasta water and set aside. Drain the pasta through a colander.
• Heat the oil in a large skillet over medium heat, then add 2 tablespoons black pepper and cook until the peppercorns begin to warm and become fragrant, about 30 seconds. Stir in 1/2 cup of the pasta water and then the pasta and stir. Pull the pot off the heat and add the Pecorino and Parmigiano, stirring and tossing vigorously until they melt and the sauce becomes creamy. If the mixture becomes dry, clumpy or stuck together, add more pasta water, 1/4-cup at a time, stirring and tossing until a creamy consistency is reached. (The pasta will thicken as it stands.) Add a little more pasta water at a time to loosen it back up again, if you like. (You might not use all of the pasta water.)
• Serve immediately sprinkled with more Pecorino-Romano and black pepper.

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ROMANO) RECIPE

Steps:

• Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
• Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
• Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
• Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
• Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.