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 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.
CARBONARA PIGS IN A BLANKET
Steps:
- In a large skillet over medium-low heat, cook the pancetta until cooked through but not too crispy, 5 to 6 minutes. Transfer to a plate lined with paper towel.
- Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
- Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Place a mini hot dog on the wide base end of a triangle. Starting at the base end of the triangle, roll up toward the pointed end, to wrap the hot dog. Place on the prepared sheet tray. Repeat with the remaining dough and mini hot dogs.
- In a small bowl, beat together the egg and Pecorino Romano cheese. Using a pastry brush, brush the pigs in a blanket with the egg mixture. Sprinkle with the diced pancetta.
- Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the Alfredo sauce for dipping.
CACIO E PEPE PIGS IN A BLANKET
Steps:
- Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
- In a small bowl, beat the egg, then mix in the Pecorino Romano cheese and black pepper. Set aside.
- Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Using a pastry brush, brush each triangle with a light layer of the egg mixture. Place a sausage piece on the wide base end of a triangle. Starting at base end of the triangle, roll up toward the pointed end to wrap the sausage. Place on the prepared sheet tray. Repeat with remaining dough and sausage pieces.
- Brush the pigs in a blanket with the remaining egg mixture. Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the pesto for dipping.
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 "carbonara cacio e pepe food"
AMATRICIANA, CARBONARA, CACIO E PEPE: THE …
Web Feb 18, 2022 Amatriciana traditional recipe. Ingredients (2 servings): 9 oz. peeled tomatoes. 4 oz. guanciale. 8 oz. …
From lacucinaitaliana.com
Estimated Reading Time 4 mins
From lacucinaitaliana.com
Estimated Reading Time 4 mins
GIORGIO LOCATELLI'S SIMPLE SPAGHETTI RECIPES: …
Web Oct 5, 2017 1. Chop about 10 slices of guanciale or pancetta. 2. Begin to cook 500g of spaghetti in plenty of boiling salted water. 3. In a frying pan, heat a knob of …
From goodfood.com.au
From goodfood.com.au
CACIO E PEPE CARBONARA - YES TO YOLKS
Web Oct 22, 2020 1 lb bucatini pasta (any long noodle will work); 4 strips bacon, diced; 2 whole eggs; ½ cup half-and-half; ¼ cup heavy cream; 1 cup grated pecorino romano cheese; …
From yestoyolks.com
From yestoyolks.com
BEST CARBONARA CACIO E PEPE RECIPES | FOOD NETWORK …
Web Oct 19, 2016 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 1 1/2 …
From foodnetwork.ca
2.7/5 (23)Category Cheese,Italian,Legumes,Main,Pasta,PorkServings 6Total Time 35 mins
From foodnetwork.ca
2.7/5 (23)Category Cheese,Italian,Legumes,Main,Pasta,PorkServings 6Total Time 35 mins
PURA VITA -REDONDO BEACH - 381 PHOTOS & 312 REVIEWS - YELP
Web The food here tastes chef crafted with an emphasis on fresh ingredients that deliver bold hearty flavor. We ordered 2 pastas and a pizza. Both the carbonara and cacio e pepe …
From yelp.com
From yelp.com
SEARCHING FOR ITALY: STANLEY TUCCI'S FOUR FAMOUS PASTAS OF ROME
Web Feb 22, 2021 For the iconic Roman dish, cacio e pepe, Tucci goes to Bistro64, where Japanese chef Kotaro Noda demonstrates the alchemy of turning a few simple …
From finedininglovers.com
From finedininglovers.com
CACIO E PEPE CARBONARA - SIMPLY SCRATCH
Web Jun 4, 2019 Instructions. Bring a large pot of water with 2 tablespoons sea salt to boil. Once boiling, add pasta and cook according to package directions, until al dente. …
From simplyscratch.com
From simplyscratch.com
10 RECIPES FROM STANLEY TUCCI’S ‘SEARCHING FOR ITALY’
Web May 13, 2022 3, 4, and 5. Roman pasta trinity: Cacio e Pepe, Amatriciana, and Carbonara. Cacio e pepe, amatriciana, and carbonara comprise the holy Roman pasta …
From lacucinaitaliana.com
From lacucinaitaliana.com
HOW TO MAKE THE PERFECT CACIO E PEPE | FOOD | THE GUARDIAN
Web Nov 3, 2016 80g pecorino romano, at room temperature, finely grated. Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush. Bring a wide …
From theguardian.com
From theguardian.com
CACIO E PEPE: ITALY'S BELOVED THREE-INGREDIENT PASTA DISH
Web May 12, 2020 Bring the water to a boil, season with the salt, and add the spaghetti. Stir gently at the beginning to keep the pasta from sticking to the bottom of the pot. …
From bbc.com
From bbc.com
HOW TO MAKE PASTA CACIO E PEPE – RECIPE | FOOD | THE GUARDIAN
Web Apr 21, 2021 7 Start on the sauce. Put the grated cheese and most of the pepper into a large, heavy bowl, and anchor it to the work surface with a damp tea towel, if it threatens …
From theguardian.com
From theguardian.com
STANLEY TUCCI'S FAVORITE PASTAS IN ROME - PEOPLEMAG
Web Sep 27, 2021 Episode two: Rome, pays homage to the capital's four essential pasta dishes: cacio e pepe (cheese and black pepper), amatriciana (tomato, cheese, pork and …
From people.com
From people.com
THE FOUR FAMOUS ROMAN PASTA DISHES - FOOD TOURS - LOCAL AROMAS
Web Food Tours Rome: T. +39.3294166336 - Enjoy Localaromas.com! Read all about Rome's iconic four pasta dishes. Discover the origins of carbonara, cacio e pepe, amatriciana …
From localaromas.com
From localaromas.com
HOW TO MAKE ROME'S MOST FAMOUS PASTA DISHES
Web Jan 21, 2022 1. Boil pasta in a pot of heavily salted water for about 2 minutes less than the package directions recommend. 2. Preheat a large skillet over medium-low heat. 3. In a …
From allrecipes.com
From allrecipes.com
WHAT IS CACIO E UOVA? - ALLRECIPES
Web Jan 20, 2022 Stemming from the blending of the Italian words for "cheese" and "egg," cacio e uova boasts a creamy, silky sauce that perfectly melds the best (and easiest!) …
From allrecipes.com
From allrecipes.com
ROMAN FOOD CLASSICS: PASTA ALLA CARBONARA & CACIO E PEPE
Web Jul 17, 2013 Carbonara – more Roman than the Colloseum! Another very similar traditional Roman dish, cacio e pepe (cheese and pepper), was born from the lack of …
From eatingeurope.com
From eatingeurope.com
CACIO E PEPE DOWNTOWN RESTAURANT - NEW YORK, , NY | OPENTABLE
Web Book now at Cacio e Pepe Downtown in New York, NY. Explore menu, see photos and read 1361 reviews: "Food and service was good….. seating was a bit tight and loud" Cacio e …
From opentable.co.uk
From opentable.co.uk
AMATRICIANA, CARBONARA, CACIO E PEPE: I SEGRETI SVELATI
Web Feb 18, 2023 La tradizione e l'amore. “Amatriciana, gricia, cacio e pepe e carbonara: sono i piatti che mangiavo da piccola, i piatti della mamma e della nonna”, dice Maria …
From lacucinaitaliana.it
From lacucinaitaliana.it
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