CACIO E PEPE
3 Ingredient spaghetti recipe. Literally "cheese and pepper", this minimalist pasta is like a stripped-down mac and cheese. Since this dish has so few ingredients, it is important to use the best quality ingredients you can afford. This dish only takes as long as it takes for the pasta to cook, so be sure to grate your parmesan ahead of time. Save that pasta water, the starchy water is a crucial element to a proper emulsion.
Provided by -Mary-
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil.
- Add the pasta and cook to al dente.
- While the pasta cooks, melt butter in a large sauté pan over medium heat.
- Add the fresh cracked pepper.
- When the butter begins to bubble, turn off the flame and remove from heat.
- When the pasta is ready, add the noodles and 2-3 tablespoons of the pasta water to the sauté pan.
- Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed.
- Remove from the heat and add the Parmesan cheese, tossing rigorously until all ingredients are incorporated into a creamy sauce.
- Garnish with additional black pepper and Parmesan, and serve immediately.
Nutrition Facts : Calories 471.9, Fat 27.5, SaturatedFat 16.9, Cholesterol 72, Sodium 397.2, Carbohydrate 43.9, Fiber 2.1, Sugar 1.7, Protein 12.6
SPAGHETTI CACIO E PEPE
Cacio e Pepe is a beloved Roman dish made with things you can easily find in your pantry, but there are as many ways to make it as there are cooks in Italy. In this version, olive oil adds a little grassiness and Parmigiano-Reggiano, in addition to the classic Pecorino-Romano, is used to round out the flavors and add an umami richness. If you don't have Parmigiano in the house, simply make the dish with all Pecorino and lower the salt in your pasta water by a tablespoon.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
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 PASTA
Don't let the ridiculously short ingredient list fool you -- this pasta is incredibly flavorful and oh-so-comforting. That, and the fact that you can throw it together in about 20 minutes just might make it your new favorite weeknight meal.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
- Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.
CACIO E PEPE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.
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 CAULIFLOWER
Cacio e pepe (literally "cheese and pepper") has four simple ingredients: pasta, pecorino, salt and black pepper. In this gluten-free version, we swapped out the pasta with cauliflower and roasted it until golden brown. The dish is still perfectly creamy and delicious but packed with veggies to boot! We tried various sizes of grated cheese and found that the more finely grated it is, the better it sticks to the cauliflower.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Add the cauliflower, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large bowl and toss to evenly coat. Sprinkle with 1/4 cup of the cheese and toss to coat. Transfer the cauliflower to a rimmed baking sheet and spread in an even layer, being sure to scrape all the seasoning from the bowl with a rubber spatula.
- Roast until the cauliflower is golden and tender, tossing halfway through, 25 to 30 minutes. Transfer to a serving platter and sprinkle evenly with the remaining 1/4 cup cheese and 1/4 teaspoon pepper.
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
SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)
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
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.
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
CACIO E PEPE
Make and share this CACIO E PEPE recipe from Food.com.
Provided by owiesler
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
- While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
- When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.
- Divide the pasta among four plates; serve immediately.
Nutrition Facts : Calories 448.9, Fat 16.2, SaturatedFat 8, Cholesterol 30.5, Sodium 6.8, Carbohydrate 63.9, Fiber 2.7, Sugar 2.3, Protein 11.3
More about "cacio e pepe food"
CACIO E PEPE: ITALY'S BELOVED THREE-INGREDIENT PASTA DISH ...
From bbc.com
CACIO & PEPE - ITALIAN FOOD FOREVER
From italianfoodforever.com
THE DEFINITIVE GUIDE TO CACIO E PEPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
CACIO E PEPE | PASTA RECIPES | FOOD & WINE
From foodandwine.com
WHAT IS CACIO E PEPE? BEST RECIPES FROM ROME TO THE U.S ...
From latimes.com
SUPER CREAMY CACIO E PEPE STYLE PASTA · I AM A FOOD BLOG
From iamafoodblog.com
CACIO E PEPE: HISTORY AND RECIPE | EATING EUROPE FOOD TOURS
From eatingeurope.com
CACIO E PEPE – THE FOOD NANNY
From thefoodnanny.com
CACIO E PEPE | SPAGHETTI | PASTA RECIPES | FOOD & WINE
From foodandwine.com
CACIO E PEPE SOUFFLé RECIPE - LAURENT TOURONDEL | FOOD & WINE
From foodandwine.com
CACIO PEPE PREPARED MEALS - MEAL DELIVERY - NIAGARA ON THE ...
From caciopepemeals.com
SPAGHETTI CACIO E PEPE RECIPE: A TRADITIONAL ITALIAN DISH ...
From eataly.com
HOW TO MAKE CACIO E PEPE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
CACIO E PEPE RECIPE - BON APPéTIT
From bonappetit.com
THESE EASY CACIO E PEPE POTATO CHIPS BELONG IN YOUR SUPER ...
From lifehacker.com.au
BEST CACIO E PEPE (TONS OF TIPS AND TRICKS AND STEP BY ...
From carlsbadcravings.com
CACIO E PEPE - FAMILY FRESH MEALS
From familyfreshmeals.com
CACIO E PEPE (CHEESE AND PEPPER) PASTA RECIPE - GOOD FOOD
From goodfood.com.au
GLUTEN-FREE CACIO E PEPE RECIPE: THIS HEALTHY, EASY CACIO ...
From 30seconds.com
[HOMEMADE] CACIO E PEPE : FOOD - REDDIT
From reddit.com
WHAT IS PASTA CACIO E PEPE? - FOOD TOURS - LOCAL AROMAS
From localaromas.com
CACIO E PEPE : FOODPORN
From reddit.com
CACIO E PEPE - SIMPLY DELICIOUS
From simply-delicious-food.com
CAULIFLOWER CACIO E PEPE IS A HEALTHIER TWIST ON CLASSIC ...
From foodnetwork.ca
CACIO E PEPE RECIPE GIADA - FOODRECIPESTORY
From foodrecipestory.com
CACIO E PEPE ITALIAN BISTRO - BRUNCH, ITALIAN, FAMILY FRIENDLY
From cacioitalianbistro.ca
CACIO E PEPE RECIPE - LOVEFOOD.COM
From lovefood.com
CACIO E PEPE RECIPES TO OBSESS OVER | FOOD & WINE
From foodandwine.com
CACIO E PEPE PASTA PIE | CACIO E PEPE RECIPES - FOOD & WINE
From foodandwine.com
THE GOOD DISH HEALTHIER CACIO E PEPE
From gooddishtv.com
CAULIFLOWER CACIO E PEPE IS A HEALTHIER TWIST ON CLASSIC ...
From msn.com
HOW TO MAKE THE PERFECT CACIO E PEPE | FOOD | THE GUARDIAN
From theguardian.com
FOOLPROOF CACIO E PEPE - SMITTEN KITCHEN
From smittenkitchen.com
CACIO E PEPE - FOODSOFJANE
From foodsofjane.com
CACIO E PEPE SPAGHETTI AKA CHEESE AND PEPPER PASTA WITH ...
From acanadianfoodie.com
CACIO E PEPE: THE HAPPIEST FOOD COUPLE IN THE WORLD | BON ...
From bonappetit.com
CB EXCLUSIVE: CACIO E PEPE PAIRING | CB WINE PROGRAM
From cbwineprogram.com
HOW TO MAKE CACIO E PEPE: THE EASIEST METHOD FOR PERFECT ...
From thekitchn.com
RECIPE: PERFECT CACIO E PEPE - WHOLE FOODS MARKET
From wholefoodsmarket.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