Spaghetti With Pecorino Romano And Black Pepper Cacio E Pepe Food

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO CHEESE)

Steps:

• Fill a 12-inch skillet with about ¾ full of water, add 1 tsp salt and bring to boil.
• In another pan, add in crushed black pepper and toast under medium heat for 3 to 5 mins, before careful not to burn the black pepper.
• Add in a ladle of the boiling pasta water, mix well and turn off heat.
• In a medium bowl, add in grated pecorino cheese and another ladle of pasta water. Mix well. It is okay for the cheese mixture to look lumpy at this point.
• Cook the pasta according to the package instruction. If you like your pasta to be al dente, boil them 1 minute less from the stated time.
• When the pasta is almost done, heat up the black pepper mixture in the other pan.
• Use a pair of tongs and transfer the pasta into the pan. Toss well and add a little more pasta water if it appears to be dry.
• Turn off heat and allow the pasta to sit for about 30 seconds before stirring in the cheese mixture quickly.
• Keep tossing the pasta until you achieve a smooth and creamy consistency. Add a little more pasta water if necessary.
• Add in more black pepper if desire and serve immediately.

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 (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.

CACIO E PEPE

Steps:

• Add the cracked pepper to a pan large enough for the cooked pasta and toast for a minute or two over low heat, until fragrant. Set aside and allow to cool while the pasta cooks.
• In a separate pan, cook the pasta in a minimal amount of generously salted water for 2 minutes fewer than the packet instructions, then use tongs to drain the pasta into the pan with the toasted pepper. Reserve the pasta cooking water.
• Cook over low heat and add most of the finely grated Pecorino Romano to the pan. Allow the cheese to melt for 30 seconds or so, without mixing, then stir vigorously. Add a ladleful of pasta cooking water to the pan and continue to stir until the cheese melts and becomes emulsified. Add more of the pasta cooking water if necessary to loosen the sauce.
• Plate and finish with the rest of the Pecorino Romano and a crack of black pepper. Eat immediately.

PASTA ALLA CACIO E PEPE

Steps:

• Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
• Bring 2 quarts water to boil in large Dutch oven. Add pasta and salt; cook, stirring frequently, until al dente (or according to package directions). Drain pasta into colander, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder. Return pasta to now-empty bowl.
• Slowly whisk 1 cup of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. Serve, passing coarsely grated Pecorino separately.