CACIO E PEPE WITH LEMON
Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity and freshness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil. Add pasta, and cook until very al dente, about 2 minutes less than called for in package instructions. Reserve 1 cup pasta water before draining.
- Transfer pasta to a 12-inch skillet (preferably nonstick). Add butter and 1/2 cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Grana Padano from becoming stringy in the finished dish.
- Reduce heat to low, and mix in Grana Padano and cracked pepper. Grana Padano is softer than Pecorino Romano; it will melt into the buttery water, creating a sauce as the pasta finishes cooking.
- Toss pasta with tongs to thoroughly coat it with sauce. Keep everything at a gentle simmer just until cheese melts and sauce thickens slightly, about 1 minute.
- Remove from heat, then stir in Pecorino Romano. (Always add Pecorino off direct heat; it clumps when cooked.) Zest lemon over the pasta. Any type of lemon will do, but a Meyer is particularly nice in this dish: It's sweeter in flavor and aroma, with back notes of orange and lime. At this time of year, you'll find Meyer lemons at specialty-food stores and some supermarkets.
- If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating. Divide between 2 warm bowls. Drizzle each with oil and lemon juice, and garnish with more cracked pepper. Serve immediately.
CHRISSY TEIGEN SAYS CACIO E PEPE CONQUERS ALL, AND HER RECIPE PROVES IT
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
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.
LEMONY CACIO E PEPE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
- Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.
CACIO E PEPE WITH PANCETTA AND ARUGULA
"I love how the creste di gallo noodles have lots of nooks and crannies for the cheese and pepper sauce to get stuck in," says Giada.
Provided by Giada De Laurentiis
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook 2 minutes less than the package directions, about 8 minutes. Drain well, reserving 1 1/2 cups of the pasta cooking water.
- Meanwhile, heat a large straight-sided skillet over medium heat. Add the olive oil and pancetta. Cook, stirring often with a wooden spoon, until the pancetta is crisp, about 10 minutes. Add the pepper and toast it, stirring often, for about a minute, or until fragrant. Add 1/2 cup of the reserved pasta water and scrape up any bits that are sticking to the bottom of the skillet.
- Add the pasta and sprinkle with the parmigiano-reggiano. Add another 1/2 cup of the reserved pasta water and stir to coat all of the pasta in the cheese. Add the pecorino and butter and stir to combine, creating a light, creamy cheese sauce. Add the arugula and cook until wilted. Add additional reserved pasta water as needed to maintain the light sauce consistency. Serve with more grated parmigiano-reggiano, if desired.
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
LEMONY SALMON & CACIO E PEPE LINGUINE
Cacio e Pepe means salt and pepper in Italian, and usually refers to a simple pasta dish consisting of just Parmesan, salt, and freshly cracked black pepper. We're adding tender broccoli, burst tomatoes, and a few other twists to the mix for an unbeatable pasta dinner.
Provided by abovag
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prep the ingredients: Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Zest and halve the lemon. Slice one half into rounds for garnish, if desired. Mince or grate the garlic.
- Add the broccoli to the boiling water and cook for 4-5 minutes, until tender. Remove with a slotted spoon and set aside. TIP: To preserve its bright green color, place the broccoli in a bowl of ice water after cooking.
- Cook the pasta: Add the linguine to the boiling water you cooked the broccoli in and cook for 8-10 minutes, until al dente. Drain, reserving ¼ cup pasta water.
- Roast the tomatoes: Toss the tomatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until they burst.
- Cook the salmon: While the tomatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Pat the salmon dry with paper towels and season on all sides with salt and pepper. Add the salmon to the pan and cook for 3-4 minutes per side, until just opaque in the middle. Set aside.
- In the same pan, heat 2 Tablespoons butter, the garlic, and chili flakes (to taste, we used 1/4 teaspoon) over medium heat. Cook for 30 seconds, until fragrant. Toss the drained pasta, lemon zest, Parmesan, broccoli, burst tomatoes, and ¼ cup pasta water into the pan and toss to combine. Cook, tossing, for 1-2 minutes, until the sauce thickens. Season generously with salt and freshly cracked black pepper.
- Serve the linguine with the salmon on top and finish with a squeeze of lemon. Garnish with a lemon round, if desired, and enjoy!
Nutrition Facts :
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
More about "cacio e pepe with lemon food"
CREAMY LEMON CACIO E PEPE - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (8)Category Main CourseCuisine ItalianTotal Time 15 mins
- Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut the lemons in half and juice (you need about 2-3 tablespoons) into a small bowl and set aside.
- Meanwhile, add cream to large skillet with lemon zest and cook over medium heat until simmering, about 2 minutes. Reduce heat to medium-low and add in butter while stirring until the.sauce is creamy and emulsified. Turn off heat if you're not ready for the next step.
- Just before pasta is al dente, scoop out 3/4 cup pasta cooking liquid and add the pasta cooking liquid to cream sauce and return to medium heat. Drain the pasta and transfer to the skillet with the sauce sauce. Cook, tossing often and adding grated cheese little by little, until cheese is melted and sauce is creamy. Stir in the reserved lemon juice and season with salt as needed and the freshly cracked black pepper.
THE PASTA QUEEN'S CACIO E PEPE RECIPE
From today.com
4.7/5 (62)Category EntréesAuthor Nadia Caterina Munno, \Total Time 15 mins
CACIO E PEPE SPAGHETTI WITH LEMON, ARUGULA AND PANCETTA ...
From hummingbirdthyme.com
CACIO E PEPE: ITALY'S BELOVED THREE-INGREDIENT PASTA DISH ...
From bbc.com
VEGAN CACIO E PEPE RECIPE | BON APPéTIT
From bonappetit.com
CACIO E PEPE NOODLES WITH MISO RECIPE - EPICURIOUS
From epicurious.com
CREAMY CACIO E PEPE ORZO RISOTTO WITH ROSEMARY CHICKEN ...
From simply-delicious-food.com
WHAT WINE GOES WELL WITH CACIO E PEPE? - BLACKTAILNYC.COM
From blacktailnyc.com
THE PASTA QUEEN’S CACIO E PEPE AND LEMON RICOTTA DELIGHT
From today.com
WHAT WINE GOES BEST WITH CACIO E PEPE? - BLACKTAILNYC.COM
From blacktailnyc.com
BEST CACIO E PEPE VINAIGRETTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CACIO E PEPE – THE FOOD NANNY
From thefoodnanny.com
CACIO E PEPE WITH LEMON BY DIANEMORRISEY | QUICK & EASY ...
From thefeedfeed.com
ONE-PAN CACIO E PEPE PASTA WITH GARLICKY ... - FOOD NOUVEAU
From foodnouveau.com
CACIO E PEPE WITH ARUGULA AND LEMON. - HALF BAKED HARVEST
From halfbakedharvest.com
CACIO E PEPE WITH LEMON | FREE FOOD RECIPE 24 HOURS
From freefoodrecipe24.blogspot.com
CACIO E PEPE BROCCOLINI WITH CRISPY WHITE ... - FOOD & WINE
From foodandwine.com
CACIO E PEPE - ITALIAN PASTA RECIPE - CREATIVE AND ...
From lifelemonsitaly.com
HOW TO MAKE AUTHENTIC ROMAN CACIO E PEPE (OKAY FINE, WITH ...
From mykitchenlittle.com
CACIO E PEPE RECIPE - REAL SIMPLE
From realsimple.com
LEMONY CACIO E PEPE — DANIELA'S DISH
From danieladish.com
CACIO E PEPE PIZZA - FOODNETWORK.CA
From foodnetwork.ca
WHAT IS CACIO E PEPE? BEST RECIPES FROM ROME TO THE U.S ...
From latimes.com
CACIO E PEPE WITH ARUGULA AND LEMON.
From foodeasycare.blogspot.com
EASY ONE PAN CACIO E PEPE CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
THE GOOD DISH HEALTHIER CACIO E PEPE
From gooddishtv.com
SEAFOOD CACIO E PEPE WITH WHITE WINE SAUCE – SIMPLY ...
From simplybeautifuleating.com
LEMON CACIO E PEPE - COOKING WITH THE PAN
From cookingwiththepan.com
CACIO E PEPE WITH LEMON GARLIC BUTTER SHRIMP - SAVORY NOTHINGS
From savorynothings.com
BEST CACIO E PEPE (TONS OF TIPS AND TRICKS AND STEP BY ...
From carlsbadcravings.com
CREAMY LEMON CACIO E PEPE WITH PANCETTA - FAMILYSTYLE FOOD
From familystylefood.com
WHERE TO FIND THE BEST CACIO E PEPE IN MIAMI
From oceandrive.com
CACIO E PEPE WITH LEMON RECIPE
From pinterest.ca
I MADE CACIO E PEPE FROM STANLEY TUCCI'S 'SEARCHING FOR ...
From news.yahoo.com
CACIO E PEPE WITH LEMON
From pinterest.ca
CACIO E PEPE WITH LEMON - MARTHA.COM
From martha.com
WHITE PEPPER CACIO E PEPE WITH LEMON - VANGUARD OF HOLLYWOOD
From vanguardofhollywood.com
HOW TO MAKE CACIO E PEPE RECIPE IN STANLEY TUCCI'S ...
From insider.com
VALERIE BERTINELLI'S LEMONY CACIO E PEPE | VALERIE'S HOME ...
From foodiebadge.com
RECIPE - ZUCCHINI CACIO E PEPE WITH PRESERVED LEMON ...
From lcbo.com
CACIO E PEPE WITH MUSHROOMS (FOR TWO) | AN AFFAIR FROM THE ...
From anaffairfromtheheart.com
CACIO E PEPE AND FRAPPATO | MATCHING FOOD & WINE
From matchingfoodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love