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
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
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 E ZUCCA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place 2 quarts water in a pot and bring to a boil. Salt the water and boil the pasta, stirring frequently, until al dente. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
- Place the Pecorino-Romano in a large bowl and add 1 cup pasta water to the cheese while whisking vigorously. Add the toasted pepper, cream and pumpkin and whisk. Toss in the spaghetti to coat. Season with salt and add additional pasta water if the sauce is too thick. Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
CACIO E PEREZ
Fashion and lifestyle influencer Olivia Perez chose a trendy black pasta for her collaboration with The Sosta
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In medium skillet add olive oil and cracked black pepper, toast for 3 minutes or until fragrant.
- Add pasta water and let liquid simmer and come together. Turn off heat and add al dente spaghetti and parmigiano Reggiano and stir rapidly until cheese melts and sauce coats the pasta.
- Garnish with more black pepper.
Nutrition Facts : Calories 91.1, Fat 9.2, SaturatedFat 1.3, Sodium 2, Carbohydrate 2.9, Fiber 1.2, Protein 0.5
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
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
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