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 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.
SPAGHETTI CACIO E PEPE
Cacio e Pepe is a beloved Roman dish made with things you can easily find in your pantry, but there are as many ways to make it as there are cooks in Italy. In this version, olive oil adds a little grassiness and Parmigiano-Reggiano, in addition to the classic Pecorino-Romano, is used to round out the flavors and add an umami richness. If you don't have Parmigiano in the house, simply make the dish with all Pecorino and lower the salt in your pasta water by a tablespoon.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring 6 quarts of water to a boil in a large pot over high heat and add 4 tablespoons salt. Drop the pasta into the water. After 1 minute, when the pasta begins to soften, stir to prevent the pasta from sticking together and to submerge it completely in the water.
- Cook according to the package directions for al dente, stirring occasionally. When the pasta is ready, remove 2 cups of pasta water and set aside. Drain the pasta through a colander.
- Heat the oil in a large skillet over medium heat, then add 2 tablespoons black pepper and cook until the peppercorns begin to warm and become fragrant, about 30 seconds. Stir in 1/2 cup of the pasta water and then the pasta and stir. Pull the pot off the heat and add the Pecorino and Parmigiano, stirring and tossing vigorously until they melt and the sauce becomes creamy. If the mixture becomes dry, clumpy or stuck together, add more pasta water, 1/4-cup at a time, stirring and tossing until a creamy consistency is reached. (The pasta will thicken as it stands.) Add a little more pasta water at a time to loosen it back up again, if you like. (You might not use all of the pasta water.)
- Serve immediately sprinkled with more Pecorino-Romano and black pepper.
SPAGHETTI CACIO E PEPE
Prepare a classic Roman dish for your family, Spaghetti Cacio e Pepe. Our Spaghetti Cacio e Pepe includes a touch of cream cheese for extra creaminess.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 65 mg, Sodium 550 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 3 g, Protein 18 g
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
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