Cracked Pepper Linguine Food

CRACKED BLACK PEPPER-SHRIMP ALFREDO

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, bring milk just to simmer in large nonstick skillet, stirring constantly. Add cream cheese, Parmesan and pepper; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp and tomatoes; cook and stir 2 min. or until heated through.
• Drain spaghetti. Add to cream cheese sauce; mix lightly.

CREAMY LEMON PEPPER SAUCE

Steps:

• Melt butter in a large pan/skillet.
• Add garlic and allow to saute gently for 30 seconds until fragrant.
• Pour in the cream and lemon juice then add the pepper.
• Allow to come to a simmer and cook for 5 minutes until the sauce coats the back of a spoon.
• Remove from the heat and stir in the Parmesan and the parsley.
• Season to taste then add the cooked pasta.
• Toss with the reserved pasta water until the pasta is coated and creamy.
• Serve with Parmesan cheese and freshly cracked pepper.

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!

PEPPER CREAM SAUCE FOR STEAKS, PASTA OR STROGANOFF

Steps:

• Add the butter to an 8-10 inch skillet on medium heat.
• When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
• Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
• Reduce heat to low and simmer 15 minutes, stirring occasionally.

CRACKED PEPPER LEMON PASTA

Steps:

• Cook the pasta according to the packet directions.
• Put in a strainer to drain and then use the pot to make the dressing.
• Heat the olive oil and then throw in the garlic to cook for 15-20 seconds.
• Put in the lemon juice and then take the pan off the heat.
• Add in half the parmesan cheese and half the pepper, followed by half the pasta.
• Stir well.
• Add in the rest of the pasta, cheese and pepper as well as salt if desired.
• Mix well again and serve immediately, topping with extra cheese and pepper if you want it.
• Some chopped parsley or chives over top would be nice as well.

CRACKED BLACK PEPPER PASTA

Steps:

• Clean and dry a few coat hangers to dry the pasta on.
• Into the bowl of a food processor, add the flour, eggs, oil, and black pepper. Process until the mixture resembles breadcrumbs. Put the mixture onto your work surface and knead it lightly for a few minutes until it is smooth. It should be quite stiff. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
• To make in a pasta machine: Take a quarter of the pasta and pat it into a flat rectangle with your hands. Feed it through the widest setting on the pasta machine. Fold that piece in thirds into a rectangle shape and feed it through again. After you have fed it through on the initial setting, there is no need to keep folding it, just keep feeding it through, making the setting narrower each time.
• If the pasta rips while using the pasta machine, don't worry, just fold it back into a rectangle and feed it through the widest setting again. A rip may mean that there is an obstruction in the pasta machine between the rollers. If that is the case, just open the machine to the widest setting and let whatever was stuck in there fall out.
• If the pasta sticks to the machine, just flour the machine a little to help ease the pasta through.
• When you have fed the pasta through on the narrowest setting, sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
• Repeat with the rest of the pasta, using a quarter piece of the dough each time.
• To make the pasta by hand: Dust the work surface very lightly with flour. Take a quarter of the dough and put it on the work surface. Pat the dough with your hands into a flat rectangle. Lightly flour a rolling pin and roll it out until it is a very long and thin rectangle.
• My rectangle was 5 to 6 inches wide and very, very long. The pasta is ready when it is so thin that if you lift it up and put your hand behind it, you can see your hand through it.
• Sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
• Repeat with the rest of the pasta, using a quarter piece of the dough each time.
• Once all of the pasta is hung, bring a large pan of salted water to the boil. Add the pasta, in one or two batches depending on how big your pan is, and cook for 4 to 5 minutes, or until the pasta is just cooked through. Using a pair of tongs, remove the pasta from the pan and, drain in a colander. If cooking the pasta in batches keep the first batch warm while cooking the rest.
• Once all the pasta is cooked and drained, drizzle with some of the olive oil, sprinkle a few basil leaves over the top and serve immediately.
• This is delicious used in the Creamy Pancetta Sauce with Mushrooms and Parmesan.

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ROMANO) RECIPE

Steps:

• Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
• Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
• Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

MUSHROOM AND BLACK PEPPER PASTA

Steps:

• Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
• Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.