CACIO E PEPE PASTA FRIES
We didn't think anything could be better than a big plate of cacio e pepe - until we turned the dish into a fried snack! -Cory Fernandez for Food Network Magazine.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Boil 2 cups of penne until al dente, drain and pat very dry. Working in batches, shallow-fry the pasta in vegetable oil over medium-high heat, tossing, until golden, about 5 minutes. Drain on paper towels and sprinkle with salt and grated Parmesan. For the dip, mix 4 ounces room-temperature cream cheese, 1/4 cup grated Parmesan, 1/2 cup heavy cream and lots of freshly ground pepper.
CACIO E PEPE FRIES
Frozen versions make it easy to enjoy delicious fries at home. Two additional ingredients, pecorino cheese and black pepper (cacio e pepe!), easily elevate these. Make sure to sprinkle the cheese as soon as the fries come out of the oven so it melts in the residual heat and sticks to the fries. Crinkle or waffle fries have grooves that will also help the cheese adhere.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the frozen fries in a single layer on a baking sheet. Bake until golden brown, tossing halfway through, 18 to 20 minutes. Immediately transfer the fries to a serving platter and sprinkle evenly with the cheese and 1/2 teaspoon pepper.
EASY CACIO E PEPE PASTA FILLING RECIPE BY TASTY
Here's what you need: ricotta cheese, spinach, nutmeg, freshly grated parmigiano-reggiano cheese, shredded mozzarella cheese, kosher salt, ground black pepper, The Last Pasta Dough Recipe You'll Ever Need
Provided by Joe Sasto
Yield 2 cups
Number Of Ingredients 8
Steps:
- Add the ricotta to a strainer or wrap in cheesecloth and hang over a medium bowl. Refrigerate overnight to drain excess moisture. This step is optional, but will help you achieve an extra creamy filling.
- In a food processor, combine the ricotta, spinach, nutmeg, Parmigiano-Reggiano, and mozzarella and blend until smooth and rich. Season with salt and pepper to taste.
- Use to fill your favorite pasta shapes, such as ravioli or tortellini.
- Enjoy!
Nutrition Facts : Calories 545 calories, Carbohydrate 9 grams, Fat 39 grams, Fiber 0 grams, Protein 38 grams, Sugar 1 gram
CACIO E PEPE RECIPE BY TASTY
Some call this pasta dish grown up mac 'n' cheese; we just call it delicious. Tender spaghetti is tossed in a luscious sauce that comes together with just 3 ingredients; butter, pepper, and grated Parmesan.
Provided by Betsy Carter
Categories Lunch
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
- Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
- Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
- Enjoy!
Nutrition Facts : Calories 1512 calories, Carbohydrate 171 grams, Fat 62 grams, Fiber 7 grams, Protein 63 grams, Sugar 7 grams
CACIO E PEPE (CHEESE AND PEPPER PASTA)
An incredibly simple dish, requiring only five ingredients.
Provided by HugeTaste
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
- Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
- Serve with additional cheese, if desired.
Nutrition Facts : Calories 347.4 calories, Carbohydrate 42.9 g, Cholesterol 38.5 mg, Fat 12.2 g, Fiber 1.9 g, Protein 15.7 g, SaturatedFat 7.3 g, Sodium 316.4 mg, Sugar 1.7 g
SPAGHETTI CACIO E PEPE
This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.
Provided by Jennifer Torrey
Categories Side Dish
Time 23m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
- Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.
Nutrition Facts : Calories 806.5 calories, Carbohydrate 87.8 g, Cholesterol 54.1 mg, Fat 36 g, Fiber 3.9 g, Protein 31.6 g, SaturatedFat 12 g, Sodium 632.7 mg, Sugar 3.4 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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- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
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