Cacio E Pepe Pizza Recipes

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CACIO E PEPE PIZZA



Cacio E Pepe Pizza image

Provided by Food Network Kitchen

Time 2h45m

Yield 4 servings

Number Of Ingredients 13

2 3/4 cups all-purpose flour, plus more for dusting
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 cup warm water (about 100 degrees F)
2 teaspoons sugar
1 teaspoon active dry yeast
2 tablespoons extra-virgin olive oil, plus more for the bowl
1/2 cup ice cubes
1/4 cup extra-virgin olive oil
1 cup fresh ricotta cheese (about 8 ounces)
1 cup finely grated pecorino Romano cheese (about 4 ounces)
2 teaspoons coarsely ground pepper
Kosher salt

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 PIZZA RECIPE BY TASTY



Cacio E Pepe Pizza Recipe by Tasty image

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

2 cups bread flour, plus more for dusting
1 cup warm water
¾ teaspoon instant yeast
2 teaspoons kosher salt
2 tablespoons olive oil, divided
2 teaspoons crushed ice
½ cup whole milk ricotta cheese
¼ cup freshly grated parmigiano-reggiano cheese
2 tablespoons heavy cream
8 slices fresh mozzarella cheese
1 cup shredded pecorino romano cheese
1 tablespoon freshly ground black pepper

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

CACIO E PEPE WHITE PIZZA



Cacio e Pepe White Pizza image

Provided by Wanna Make This?

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup whole milk ricotta
1/2 cup grated Parmigiano Reggiano
1/4 cup heavy whipping cream
All-purpose flour or semolina, for dusting
1 pound pizza dough
2 tablespoons extra-virgin olive oil
1 cup shredded mozzarella
4 ounces sliced fresh mozzarella
2 teaspoons freshly cracked black pepper
Kosher salt

Steps:

  • Place one pizza stone on the bottom rack of your oven and another one on the top rack. Preheat the oven for 1 hour at 500 degrees F or on broil. This will help the stones absorb some heat and give you an extra 50 to 100 degrees.
  • Mix the ricotta, 1/4 cup of the Parmigiano and the whipping cream in a medium bowl.
  • Sprinkle a little flour or semolina on a wooden pizza peel. Stretch the dough into a 12-to-14-inch circular shape and place it on the pizza peel. Brush the crust with the oil.
  • Spread the ricotta mixture in an even layer over the pizza. (If there is a little leftover, you can use for a dip for the crusts!) Sprinkle the shredded mozzarella over the ricotta, and then lay slices of the fresh mozzarella on top. Top the pizza with 1 teaspoon pepper and 2 tablespoons of the Parmigiano.
  • Slide the pizza onto the bottom pizza stone and let cook until the crust is golden brown and the cheese is brown and bubbling, 10 to 15 minutes.
  • Top the pizza with remaining 2 tablespoons Parmigiano, 1 teaspoon pepper and season with salt. Slice and serve with any remaining ricotta mixture.

EASY CACIO E PEPE



Easy Cacio e Pepe image

Classy Italian mac and cheese basically. Add as much pepper as you like.

Provided by Brian Genest

Categories     Pasta Main Dishes

Time 30m

Yield 2

Number Of Ingredients 6

½ (16 ounce) package bucatini pasta
1 cup grated Pecorino Romano cheese
½ cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon extra virgin olive oil, or as needed
3 teaspoons toasted black pepper, or more to taste
½ cup shredded Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
  • Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
  • Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
  • Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.

Nutrition Facts : Calories 887 calories, Carbohydrate 89.5 g, Cholesterol 97.1 mg, Fat 36.1 g, Fiber 3.5 g, Protein 49 g, SaturatedFat 18.3 g, Sodium 1334.8 mg, Sugar 0.8 g

CACIO E PEPE RECIPE BY TASTY



Cacio E Pepe Recipe by Tasty image

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

kosher salt, to taste
8 oz dried spathetti
3 tablespoons unsalted butter
1 teaspoon freshly ground black pepper, plus more to taste
1 cup grated parmesan cheese
flaky sea salt, to taste

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



Cacio e pepe image

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

200g bucatini or spaghetti
25g butter
2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
50g pecorino or parmesan, finely grated

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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