Cacio E Pepe With Pancetta And Arugula Food

CACIO E PEPE WITH CRISPY PANCETTA

Steps:

• Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes.
• While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.
• With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately.

GIADA'S CACIO E PEPE WITH PANCETTA AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes (or just 2 minutes under the suggested cooking time). Drain well, reserving 1½ cups of pasta 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, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and scrape up all the bits that are sticking to the bottom.
• Add the pasta and sprinkle with the Parmesan cheese. Add another 1/2 cup pasta water and stir to coat all of the pasta in the cheese. Add the pecorino and the butter and stir to combine, creating a light creamy cheese sauce. Add the arugula and cook until wilted. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated cheese if desired.

CACIO E PEPE WITH FRESH CORN

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.