Cacio E Pepe Spaghetti With Cheese And Pepper Recipe By Tasty Food

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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

CLASSIC CHEESE AND PEPPER SPAGHETTI (CACIO E PEPE)



Classic Cheese and Pepper Spaghetti (Cacio e Pepe) image

This classic dish can be put together with just five ingredients: salt, spaghetti, olive oil, peppercorns and Parmesan.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 5

Kosher salt
1 pound spaghetti
1/4 cup extra-virgin olive oil
1 tablespoon crushed black peppercorns, plus coarsely ground for garnish
2 1/2 cups grated Parmesan, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, reserving 2 cups of the pasta cooking water.
  • Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add the peppercorns and cook, stirring, until fragrant, 1 to 2 minutes. Add the pasta and 1 1/2 cups pasta cooking water and toss to combine. Slowly add the Parmesan and stir until the pasta is coated. Adjust the consistency with a little more of the reserved water if needed and season with salt to taste and garnish with more Parmesan and coarsely ground pepper if desired.

CACIO E PEPE (CHEESE AND PEPPER PASTA)



Cacio e Pepe (Cheese and Pepper Pasta) image

An incredibly simple dish, requiring only five ingredients.

Provided by HugeTaste

Time 40m

Yield 16

Number Of Ingredients 5

2 (16 ounce) packages dried spaghetti
3 ½ cups finely grated Pecorino Romano cheese, or more to taste
6 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons coarsely ground black pepper
salt to taste

Steps:

  • Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
  • Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
  • Serve with additional cheese, if desired.

Nutrition Facts : Calories 347.4 calories, Carbohydrate 42.9 g, Cholesterol 38.5 mg, Fat 12.2 g, Fiber 1.9 g, Protein 15.7 g, SaturatedFat 7.3 g, Sodium 316.4 mg, Sugar 1.7 g

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

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.

SPAGHETTI CACIO E PEPE



Spaghetti Cacio e Pepe image

This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.

Provided by Jennifer Torrey

Categories     Side Dish

Time 23m

Yield 4

Number Of Ingredients 5

1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 ¾ cups grated Pecorino Romano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
  • Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

Nutrition Facts : Calories 806.5 calories, Carbohydrate 87.8 g, Cholesterol 54.1 mg, Fat 36 g, Fiber 3.9 g, Protein 31.6 g, SaturatedFat 12 g, Sodium 632.7 mg, Sugar 3.4 g

3-INGREDIENT CACIO E PEPE (PASTA WITH CHEESE AND PEPPER)



3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper) image

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

2 1/2 cups finely grated Pecorino Romano (about 9 ounces), plus more for serving
2 tablespoons freshly ground black pepper, plus more for serving
2 tablespoons extra-virgin olive oil
1 pound spaghetti
Kosher salt

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.

SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)



Spaghetti Cacio E Pepe (Cheese and Pepper) image

This is a very Nasty dish, courtesy of Mario Batali via "Food &Vodka" magazine. He uses two kinds of cheese which are both combination cheeses. So I guess this is a four cheese dish!

Provided by threeovens

Categories     Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/4 lbs spaghetti
3/4 cup pecorino romano cheese, freshly grated
1/4 cup parmigiano-reggiano cheese, freshly grated
2 tablespoons fresh coarse ground black pepper
kosher salt

Steps:

  • Cook spaghetti, al dente, in salted water according to package directions.
  • Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
  • Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
  • Stir in pepper and any additional liquid, if needed; season with salt if necessary.

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

SPAGHETTI CACIO E PEPE



Spaghetti Cacio e Pepe image

Prepare a classic Roman dish for your family, Spaghetti Cacio e Pepe. Our Spaghetti Cacio e Pepe includes a touch of cream cheese for extra creaminess.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings, 1 cup each

Number Of Ingredients 5

1/2 lb. spaghetti, uncooked
2 Tbsp. butter
3 oz. PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Parmesan Cheese
1/2 tsp. ground black pepper

Steps:

  • Cook spaghetti in large saucepan as directed on package, omitting salt. Drain, reserving 1 cup of the cooking water.
  • Melt butter in same saucepan on medium heat. Add remaining ingredients along with 1/2 cup of the reserved cooking water; cook 2 to 3 min. or until cream cheese is completely melted, stirring constantly with whisk.
  • Return spaghetti to pan; toss until evenly coated. If thinner consistency is desired, add enough of the remaining reserved cooking water until sauce is of desired consistency.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 65 mg, Sodium 550 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 3 g, Protein 18 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

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