Spaghetti With Pecorino Romano And Black Pepper Food

SPAGHETTI WITH PECORINO AND BLACK PEPPER

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
• To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.

FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
• Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
• Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.
• In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.
• Transfer the pasta to a large bowl and serve.

CACIO E PEPE

Steps:

• Bring 6 cups of water to a boil in a pot. Season with salt.
• Add spaghetti to the pot and stir occasionally until al dente, around 2 minutes.
• Meanwhile, combine grated Pecorino Romano cheese, olive oil, and ¼ cup of the boiling water in a heavy skillet over medium heat, creating a cream. Grind black pepper into the skillet to taste.
• Once the pasta is fully cooked, drain it in a strainer and add it to the skillet. Mix the pasta with the cream sauce. Add more olive oil or black pepper to achieve a lighter consistency.
• Finish the dish with a dusting of Pecorino cheese and additional cracked black pepper.

GIADA'S FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
• Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
• Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. *I did not add salt.
• In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt, if desired.
• Transfer the pasta to a large bowl and serve.
• Serve with sliced summer tomatoes and a crusty bread.

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• 1. Bring at least 5 quarts of water to a boil in a large pot and add a tiny pinch of salt. Drop in the pasta, stir and cover the pot. When the water returns to a boil, remove the lid and cook, uncovered, until the pasta is al dente. Reserve about 1/2 cup of the cooking water and drain the pasta.
• 2. Return the still-dripping pasta to the pot in which it was boiled. Away from any direct source of heat, stir in the reserved pasta water and toss vigorously while sprinkling in about 1 cup of the cheese and the pepper.
• 3. Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano on the side.

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.

THICK SPAGHETTI WITH PECORINO, PEPPER AND WALNUTS

Steps:

• Bring a large pot of water to a boil, add salt and cook the spaghetti according to package instructions.
• In the meantime, coarsely chop the walnuts in a food processor.
• Add the grated cheese to a serving bowl. Drain the pasta, when cooked and transfer the pasta to the bowl with the cheese. Mix immediately to coat. Add the walnuts and plenty of ground pepper. Serve immediately.

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

Steps:

• Place finely grated Pecorino in medium bowl. Set colander in large bowl. Bring 2 quarts water to boil in large pot. Add pasta and 1 ½ teaspoons salt and cook, stirring often, until al dente. Drain pasta into prepared colander, reserving cooking water. Pour 1 ½ cups cooking water into liquid measuring cup and discard remainder. Return drained pasta to now-empty bowl. Slowly whisk 1 cup reserved cooking water into finely grated Pecorino until smooth, then whisk in heavy cream, oil, and pepper. Gradually pour cheese mixture over pasta and toss to combine. Let pasta rest for 1 to 2 minutes, tossing frequently and adding remaining cooking water as needed to adjust consistency. Serve, passing coarsely grated Pecorino separately.

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.

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
• Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
• Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

PEPPERY ROMANO PASTA

Steps:

• Cook pasta as directed on package; drain. Place in large bowl.
• Heat oil in same pan. Drizzle over hot pasta; mix lightly.
• Add cheese and seasonings; toss to coat.

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 WITH PECORINO ROMANO, PEPPER AND TOMATOES

Steps:

• Bring 4 quarts of water to a boil. Cook according to package directions. Strain pasta but reserve 1/2 cup of the water.
• Heat olive oil in a large skillet over medium heat, add pepper. Cook 1 minute. Add tomatoes cook 30 seconds.
• Pour reserved pasta water into the skillet. Return pasta to the skillet, sprinkle with 1/2 cup pecorino romano cheese. Toss continually until cheese melts. Add kosher salt if desired. Cook 3 minutes, the water should absorb. Sprinkle with a little more cheese and serve.