Cacio E Pepe Rugelach Recipes
HOW TO MAKE THE BEST CACIO E PEPE RECIPE - RECIPES FROM ITALY
The authentic Italian Cacio e Pepe recipe is made in minutes with only three simple ingredients: Pecorino Romano Cheese (Cacio), black peppercorns and pasta. A triad of simple but strong flavors that come together in this recipe, perfect for any occasion. A dish prepared with few traditional Italian ingredients, simple and genuine, which has its roots in the world of sheep farming and quality raw materials. If you're here it's because you want to make the best cacio e pepe recipe you've ever had! So, for this Italian recipe absolutely NO oil, NO butter and NO cream!
Provided by Recipes from Italy
Categories pasta recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Grate the Pecorino Romano. When ready, set aside in a bowl. Then grind the black peppercorns. Toast the ground pepper in a large skillet over medium heat. Stir occasionally and check to make sure it doesn't burn. It will take 2 to 3 minutes. Set aside.
- Boil the water with very little coarse salt (maximum 1/2 tablespoon) to cook the pasta. Respect the quantity of water indicated in the ingredients. When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.
- Meanwhile add 2 ladles of pasta cooking water to the toasted black pepper and turn the heat under the skillet to low. After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet. The spaghetti should FINISH COOKING IN THE SKILLET with the pepper.
- While the pasta is cooking, make the Pecorino cream. Pour a ladleful of the starchy cooking water over the grated pecorino cheese and stir quickly. You'll get a creamy consistency similar to ricotta.
- Once the spaghetti are cooked, turn off the heat, wait about half a minute and then add the pecorino cream a little at a time. Stir in the spaghetti evenly. Spaghetti cacio e pepe recipe is ready!
Nutrition Facts : ServingSize 100 g, Calories 219 cal
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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