Classic Cheese And Pepper Spaghetti Cacio E Pepe Food

CACIO E PEPE

Steps:

• Heat a dry saucepan and add the whole peppercorns. Shake the pan and toast until they are fragrant and almost translucent, about 2 minutes. Spread them out on a board to cool. Once they have cooled, roughly crush in a mortar with a pestle. Set aside.
• Bring 5 cups of water to a boil. Add a large pinch of salt. (In this case, we are using less water than the amount recommended on the package. Why? Because as the pasta cooks, it releases starch into the cooking water. We want a higher than normal concentration of starch in the cooking water because we will use this to make our sauce. Don't worry, the pasta will cook just fine in this much water.)
• Add the pasta noodles to the water and cook for 10 minutes.
• As soon as the pasta is done cooking for 10 minutes, begin this step.In a medium saucepan, off the heat, add the grated Pecorino. Add a ladleful of pasta cooking water to the cheese, a little at a time, while stirring vigorously to melt the cheese. It's important to add the cooking water just a bit at a time while stirring constantly. The heat of the water will melt the cheese. Once the cheese is melted, stir in the crushed black pepper. Leaving a bit for the garnish at the end.
• Using a large fork or slotted spoon, scoop out the pasta noodles and add them directly to the saucepan with cheese and pepper (so not drain). Stir to coat the pasta. (Note that we have not turned on the heat. The hot pasta water will heat the dish. When I have turned on the heat, it causes the cheese to stick to the pan.)
• Serve immediately on a platter and top with more crushed black pepper and a healthy pinch of grated pecorino.

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
• Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
• Stir in the reserved pasta water.
• Toss in the cooked pasta. Reduce the heat to low.
• Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
• Season with salt, if desired.
• Enjoy!

CLASSIC CACIO E PEPE

Steps:

• Bring 2 1/2 quarts water (about 10 cups) to a boil in a large deep skillet. Add 1 tablespoon salt and the pasta and cook until just al dente (1 to 2 minutes less than the label directs).
• Meanwhile, put the peppercorns in a small resealable plastic bag and coarsely crush with the flat side of a meat mallet or the bottom of a skillet. Place the crushed peppercorns in a fine-mesh sieve and discard any dust that falls through. Heat the olive oil in a small skillet over medium heat. Add the crushed peppercorns and cook until sizzling, 1 to 2 minutes. Let cool slightly, then transfer to a large bowl.
• Using tongs, remove the pasta from the boiling water and transfer to the bowl with the peppercorn oil along with 2 tablespoons of the cooking water. (Reserve the remaining cooking water in the skillet.) Toss the pasta until coated. Let cool slightly, 1 to 2 minutes. (If the pasta is too hot, the cheese will clump and not melt.)
• Add the cheese to the bowl with the pasta in three batches, tossing well and adding a few tablespoons of the reserved cooking water with each addition; make sure most of the cheese is melted before adding more. Continue adding the cooking water, a few tablespoons at a time, until the pasta is coated in a thick creamy sauce.

SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)

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

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.

SPAGHETTI CACIO E PEPE

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Drain, reserving 1 cup of the cooking water.
• Melt butter in same saucepan on medium heat. Add remaining ingredients along with 1/2 cup of the reserved cooking water; cook 2 to 3 min. or until cream cheese is completely melted, stirring constantly with whisk.
• Return spaghetti to pan; toss until evenly coated. If thinner consistency is desired, add enough of the remaining reserved cooking water until sauce is of desired consistency.