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 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.
ONE-POT CACIO E PEPE
This simple and classic pasta dish just got easier -- all of the ingredients are cooked together in the same pot, and the sauce reduces while the pasta cooks, no draining necessary! Don't wait for water to boil again.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the spaghetti, olive oil, 1 teaspoon salt and 5 1/2 cups of water together in a high-sided medium skillet. Bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente, about 8 minutes. Remove from the heat and stir in the lemon juice. Gradually sprinkle in the Pecorino and stir until completely melted, then add the butter. Sprinkle in the Parmesan, pepper and 1/2 teaspoon salt and stir until melted and smooth-the cheese will clump at first but will melt into the sauce and thicken it up after about 4 minutes. Divide the spaghetti among 4 bowls and garnish with additional Pecorino 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 MUSHROOM GNOCCHI
Store-bought gnocchi is pretty much the perfect food because it goes so well with any cooked vegetables and can be made in one saucepan--no waiting for a separate pot of water to come to a boil. We love the combination with mushrooms (which is even easier when you start with our big-batch Meal-Prep Roasted Mushrooms). The Parmesan, butter and olive oil come together into a rich and creamy sauce--all in less than 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- Put 1 1/2 cups water and a pinch of salt in a large saucepan or high-sided skillet. Bring to a boil over high heat and immediately add the gnocchi. Cover and cook until tender.
- Remove from the heat and stir in the butter, olive oil and 2 teaspoons black pepper. Add the Parmesan and mushrooms and stir until the mushrooms are heated through and the cheese is melted, about 2 minutes, returning to low heat if needed. Top with the chives and drizzle with more olive oil. Serve with Parmesan on the side.
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 "one pot cacio e pepe food"
ONE-POT CACIO E PEPE | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
ONE-POT PASTAS RECIPES : FOOD NETWORK | CLASSIC COMFORT …
From foodnetwork.com
ONE-PAN CACIO E PEPE - BAKER BY NATURE
From bakerbynature.com
BEST ONE-POT CACIO E PEPE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.3/5 (66)Category Cheese,Italian,Main,PastaServings 4Total Time 30 mins
ONE POT CACIO E PEPE - FOOD DOLLS
From fooddolls.com
5/5 (1)Category Dinner, Lunch
BEST CACIO E PEPE WITH EGG RECIPE - HOW TO MAKE EASY CACIO E …
From food52.com
CACIO E PEPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
ONE POT RAMEN CACIO E PEPE - COOKING FOR KEEPS
From cookingforkeeps.com
10-MINUTE CACIO E PEPE - THE BUSY FOODIE
From thebusyfoodie.com
CACIO E PEPE AUS KITCHEN IMPOSSIBLE - FOODUNDCO.DE
From foodundco.de
ONE-POT CREAMY CACIO E PEPE ORZO RECIPE | KITCHN
From thekitchn.com
THE EASIEST CACIO E PEPE: 4 INGREDIENTS, ONE POT, NO DRAINING
From iamafoodblog.com
CACIO E PEPE - ONCE UPON A CHEF
From onceuponachef.com
THIS EASY ONE-POT PASTA (CACIO E PEPE) IS THE ONE YOU'LL FIND IN …
From 3ingredientmeals.com
CACIO E PEPE - CARLSBAD CRAVINGS
From carlsbadcravings.com
5 EASY WAYS TO TURN A BOX OF MAC & CHEESE INTO DINNER
From allrecipes.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