CACIO E PEPE WITH PEAS AND FAVAS
Peeling fava beans is a fiddly task that includes removing the beans from their pods, blanching them and then peeling off the skins. But for a light dish of pasta, peas, cracked black pepper and cheese, it's well worth the effort. Favas can be found in farmers markets in the spring and summer. This dish is one of their highest uses.
Provided by Melissa Clark
Categories dinner, easy, lunch, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepot of salted water to a boil. Fill a medium bowl with water and ice and set a fine mesh strainer in the bowl. (Be sure to keep ice out of strainer.) Blanch peas for 30 seconds and use a slotted spoon to transfer peas to strainer in ice bath. Let sit for 5 minutes and pull up strainer to drain peas. Repeat process with fava beans, cooking for 1 minute. (You can use same pot of boiling water that you used for peas.) When fava beans have been blanched and cooled, slip off peels.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain, reserving 1/2 cup cooking water.
- In a large skillet, melt 1 tablespoon butter. Add pepper and sauté for 1 minute, or until fragrant. Add 1/4 cup of the cooking water and the remaining butter to pan. Stir until butter is melted and sauce begins to thicken, about 30 seconds.
- Add cooked pasta, pecorino and Parmesan and toss until cheese melts, about 30 seconds. Add peas and fava beans. Toss very well to coat, adding more pasta water if pan seems dry. Season with salt to taste. To serve, sprinkle each portion with more pecorino and drizzle with olive oil. Garnish with chives.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 13 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 576 milligrams, Sugar 15 grams, TransFat 0 grams
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 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.
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
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
More about "cacio e pepe with peas food"
CACIO E PEPE RECIPES TO OBSESS OVER - FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
- Three-Pepper Cacio e Pepe. A trio of peppercorns gives this pasta a subtle, floral heat; if you like, spice it up, swapping the Szechuan pepper with a pinch of red pepper flakes.
- Pasta Cacio e Pepe Recipe. Pasta Cacio e Pepe is an ultra-minimalist recipe — flavored with just butter, salt, cracked pepper, and Pecorino cheese. It's perfect for a quick, unfussy supper.
- Spaghetti with Cacio e Pepe Butter. F&W Culinary Director at Large Justin Chapple one-ups the original with a black pepper and Pecorino Romano compound butter.
- Cacio e Pepe Pizza. At Sbanco restaurant in Rome, chef Stefano Callegari takes his time making this perfect pizza dough, topping it with the flavors of cacio e pepe pasta.
- Cacio e Pepe Pasta Pie. F&W's Justin Chapple uses three types of cheese in this indulgent and delicious baked spaghetti pie. Get the Recipe.
- Spaghetti Cacio e Pepe. In the Lazio region of Italy, chef Antonio Ciminelli of Osteria Fontana Candida serves an elegant version with short pasta on the menu, and a rustic one with spaghetti for staff.
- Spring Peas and Greens with Cacio e Pepe Dressing. This salad features spring greens and fava beans topped with a delicious buttermilk dressing inspired by cacio e pepe.
- Bucatini with Pecorino and Coarse Pepper. Roberto Marchetti, of Al Bric and Al Ciabot, includes cherry tomatoes, which isn't traditional, but does make the recipe less austere.
CACIO E PEPE PASTA WITH PEAS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Vegetarian Pasta RecipesCalories 454 per servingTotal Time 30 mins
- Bring a large pot of water to a boil. Add pasta and peas and cook until the pasta is just tender, 3 to 4 minutes. Reserve 1 1/2 cups cooking water and drain the pasta and peas.
- Heat butter and oil in a large skillet over medium heat. Add pepper and salt and cook for 1 minute. Carefully pour in 3/4 cup of the cooking water and simmer until slightly thickened, about 2 minutes. Add the pasta and peas; remove from heat.
- Slowly stir in 1/2 cup of the cheese mixture. Toss, adding more of the cooking water as needed, until well coated, about 2 minutes. Serve with the remaining 1/2 cup cheese and more pepper, if desired.
SPRING PEAS AND GREENS WITH CACIO E PEPE DRESSING
From foodandwine.com
CACIO E PEPE WITH GREEN PEAS AND NUTRITIONAL YEAST
From fitfoodiediary.com
CREAMY LEMON CACIO E PEPE WITH PANCETTA
From familystylefood.com
CACIO E PEPE ARANCINI RECIPE | FOOD NETWORK
From foodnetwork.com
Author Bettina PizzeriaSteps 10Difficulty Intermediate
CACIO E PEPE WITH PEAS RECIPE - FOOD NEWS
From foodnewsnews.com
CACIO E PEPE WITH PEAS AND FAVAS — REAL GOOD GREENS
From realgoodgreens.com
PEAS AND GREENS WITH CACIO E PEPE DRESSING - THE CURIOUS PLATE
From thecuriousplate.com
CACIO E PEPE STOVETOP MAC AND CHEESE - SIMPLY DELICIOUS
From simply-delicious-food.com
"FRANTIC MOMENT" INSTANT POT BLACK EYED PEAS W/ CACIO E PEPE
From foodfidelity.com
CACIO E PEPE: ITALY'S BELOVED THREE-INGREDIENT PASTA DISH
From bbc.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
BEST CARBONARA CACIO E PEPE RECIPES | FOOD NETWORK …
From foodnetwork.ca
RECIPE: CACIO E PEPE WITH PEAS AND FAVAS | THE SEATTLE TIMES
From seattletimes.com
CACIO E PEPE PASTA WITH PEAS RECIPE | EATINGWELL
From lungletspeed.us.to
VEGAN CACIO E PEPE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CACIO E PEPE PASTA RECIPE WITH SPINACH AND GREEN PEAS - GRATEFUL …
From gratefulgrazer.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