CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY
Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram
CACIO E PEPE PIZZA
Provided by Food Network Kitchen
Time 2h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- Make the pizza: One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees F. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with 2 tablespoons olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes.
- Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons olive oil on top and season with salt.
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 PIZZA RECIPE BY TASTY
Prepare yourself for a melt-in-your-mouth experience as we transform a classic pasta dish into a cheesy, peppery pizza. Top homemade pizza dough with mozzarella and Pecorino Romano cheese and lots of freshly ground black pepper. Then, finish with a swirl of Parmesan cream that will leave your taste buds wanting more. We add a bit of crushed ice to the center of the pizza dough before baking to create a slightly sticky surface that will help the cheese melt into a sauce and prevent the center of the crust from burning.
Provided by Betsy Carter
Categories Lunch
Time 10h15m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- Make the pizza dough: In a large bowl, combine the flour and warm water and stir with your hands until a shaggy mass forms (it will be a little dry, but will hydrate after resting). Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes.
- Uncover the bowl and sprinkle the yeast and salt over the dough. Stir with a wooden spoon until the yeast and salt are evenly distributed.
- Turn the dough out onto a lightly floured surface and knead until a smooth ball forms, about 10 minutes. It will be very sticky because of the high hydration. Try not to use too much extra flour; instead use a bench scraper or flat metal spatula to scrape the dough from the surface and continue kneading. You can also dip your palms in flour to help keep the dough from sticking.
- Grease a clean large bowl with 1 tablespoon of olive oil, then place the dough in the bowl, cover with the kitchen towel, and let rise in a warm place until doubled in size, about 90 minutes. Remove the towel and loosely cover the bowl with plastic wrap, then place in the refrigerator overnight.
- Make the Parmesan cream: Add the ricotta, Parmigiano-Reggiano, and heavy cream to a blender and blend on medium speed until just combined, about 15 seconds. Transfer to a zip-top bag and refrigerate until ready to use.
- Remove the dough from the refrigerator and let come to room temperature, about 30 minutes.
- Preheat the oven to 500°F (260°C). Place a baking sheet, upside down, in the center of the oven while it preheats.
- Drizzle the remaining tablespoon of olive oil over a clean baking sheet.
- Transfer the dough from the bowl to the oiled baking sheet. Gently use your hands to stretch it into a 12-inch round. Place the crushed ice in the center of the dough.
- Place the baking sheet with the pizza in the oven on top of the inverted baking sheet. Bake until the edges begin to crisp and the pizza dough is light golden in color, about 8 minutes.
- Remove the pizza from the oven and arrange the mozzarella slices evenly on top, then sprinkle with the Pecorino Romano.
- Return the pizza to the oven and continue baking until the cheese is completely melted, about 4 minutes more.
- Remove the pizza from the oven and use a pepper mill to evenly grind the black pepper over the entire pizza.
- Cut a ½-inch opening from the corner of the zip-top bag with the Parmesan cream, then drizzle in a circular pattern over the pizza.
- Slice into 8 pieces and serve.
- Enjoy!
- Recipe By: Codii Lopez
- Inspired By: La Cucina Italiana
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 (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
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