CACIO E PEPE SPAGHETTI
Cacio e pepe is an iconic Roman pasta. The secret to the dish is in the 'cremina'' cheesy sauce: from saucy and luscious to dense and dry.
Provided by Redazione Web
Categories pasta
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Bring water to a boil in a large pot and season with salt. Add the spaghetti and cook until al dente.
- Meanwhile, grate the Pecorino Romano to a fine powder and grind plenty of black pepper in a serving bowl, where you will toss the pasta.
- Drain the spaghetti reserving 1 cup of cooking water. Transfer to the bowl with 2 small ladles of cooking water (around 1/2 cup) to help melt the cheese and create the sauce. Immediately add the Pecorino Romano, stirring quickly with a wooden spoon until the cheese is completely melted.
- Top with extra Pecorino Romano and black pepper to taste and serve immediately
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
CHRISSY TEIGEN SAYS CACIO E PEPE CONQUERS ALL, AND HER RECIPE PROVES IT
This recipe, featured in Cravings by Chrissy Teigen, is a lemony spaghetti dish with arugula that knocks any other pasta out of the park.
Provided by Erin Cullum
Categories Main Dishes, Pasta
Time 25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water (it comes in handy), then drain the pasta.
- Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.
- Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat. Add the Parm and toss, adding the pasta water, a couple of tablespoons at a time, just to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more Parm.
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 PASTA
Don't let the ridiculously short ingredient list fool you -- this pasta is incredibly flavorful and oh-so-comforting. That, and the fact that you can throw it together in about 20 minutes just might make it your new favorite weeknight meal.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
- Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.
CACIO E PEPE
It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.
Provided by Mark Bittman
Categories easy, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
- Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
- Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 grams
CACIO E PEPE
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic. But the techniques outlined here elevate the dish to something magnificent. The creamy twirl of noodles is like a stripped-down mac and cheese-only more elegant and easier to make. No wonder it's on the menus of America's most stylish Italian restaurants. It's a simple standard by which cooks are measured, yet no two chefs agree on how to do it right. We sorted through the variations and found it works best with a mix of Grana Padano (velvety) and Pecorino (sharp) cheeses, and freshly cracked black pepper (you should taste the heat).
Provided by Oliver Strand
Categories Cheese Pasta Christmas Easter Quick & Easy High Fiber Father's Day Back to School Dinner Lunch Parmesan Winter Anniversary Shower Simmer Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
- Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
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
SPAGHETTI CACIO E PEPE
Cacio e Pepe is a beloved Roman dish made with things you can easily find in your pantry, but there are as many ways to make it as there are cooks in Italy. In this version, olive oil adds a little grassiness and Parmigiano-Reggiano, in addition to the classic Pecorino-Romano, is used to round out the flavors and add an umami richness. If you don't have Parmigiano in the house, simply make the dish with all Pecorino and lower the salt in your pasta water by a tablespoon.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring 6 quarts of water to a boil in a large pot over high heat and add 4 tablespoons salt. Drop the pasta into the water. After 1 minute, when the pasta begins to soften, stir to prevent the pasta from sticking together and to submerge it completely in the water.
- Cook according to the package directions for al dente, stirring occasionally. When the pasta is ready, remove 2 cups of pasta water and set aside. Drain the pasta through a colander.
- Heat the oil in a large skillet over medium heat, then add 2 tablespoons black pepper and cook until the peppercorns begin to warm and become fragrant, about 30 seconds. Stir in 1/2 cup of the pasta water and then the pasta and stir. Pull the pot off the heat and add the Pecorino and Parmigiano, stirring and tossing vigorously until they melt and the sauce becomes creamy. If the mixture becomes dry, clumpy or stuck together, add more pasta water, 1/4-cup at a time, stirring and tossing until a creamy consistency is reached. (The pasta will thicken as it stands.) Add a little more pasta water at a time to loosen it back up again, if you like. (You might not use all of the pasta water.)
- Serve immediately sprinkled with more Pecorino-Romano and black pepper.
CACIO E PEPE
Provided by Geoffrey Zakarian
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
- Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
- Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
- Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.
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EASY, AUTHENTIC ITALIAN CACIO E PEPE PASTA RECIPE
From nonnabox.com
4.5/5 (14)Total Time 20 minsCategory PastaCalories 566 per serving
- In the meantime, prepare the pecorino cream. Grate the pecorino Romano into a large pan, keeping a little aside to put on the pasta before serving.
- Add some pasta cooking water to the pan with the pecorino Romano. This will prevent the formation of lumps, as the pasta starch in the water will serve to hinder the tendency of milk proteins to coagulate in contact with the heat.
- When you drain the pasta, keep part of the cooking water in case you need it later to thin the pecorino Romano cream if it is too thick.
CACIO E PEPE RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 Servings 2
- 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.
- Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
SPAGHETTI CACIO E PEPE - EVERYDAY DELICIOUS
From everyday-delicious.com
5/5 (1)Total Time 20 minsCategory Appetizer, Main CourseCalories 924 per serving
- Prepare all the ingredients: grate the cheese on the microplane zester (it's the best) or on the smallest holes of a box grater, grind the pepper. Set aside.
- Toast the pepper: Heat the olive oil and butter in a big frying pan over low heat. When the oil and butter are hot, add the pepper. Cook, stirring, for about a minute or until the pepper is fragrant. Take the pan off the heat.
- Cook the pasta: In a medium pot bring water to the boil. Water should be well-salted, don't add any oil to the water, use the smallest amount of water that will cover the pasta. Cook the pasta about 1-2 minutes less than it says on the package.
- Reserve the pasta cooking water: About 3 minutes before the end of the cooking time reserve about 1 cup of pasta cooking water. We will need only 1/2 cup for this recipe but it's always good to have more on hand if you need to dilute the sauce.
MUST-HAVE RECIPE FOR A PERFECTLY SMOOTH CACIO E PEPE ...
From mamalovesrome.com
Cuisine Italian, RomanTotal Time 20 minsCategory Rome RecipesCalories 363 per serving
- Take a large pan, fill with enough water to comfortably cook all your pasta, add salt and bring to the boil.
- In the meanwhile, crush your peppercorns and toss them into a large nonstick pan - choose a big one as you will use it for the last step of pasta preparation (a little like you would for a risotto)
- Turn the heat on and let your peppercorn roast for about a minute. Take a ladle and use to pour some of the pasta cooking water onto the pepper: the water will sizzle, which is exactly what you want it to do!
BEST CACIO E PEPE RECIPE - HOW TO MAKE CACIO E PEPE
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Cuisine ItalianTotal Time 15 minsServings 1Calories 362 per serving
- Once the water is boiling, add your dried pasta and cook it as long as what the package indicated or until al dente
CACIO E PEPE | SPAGHETTI | PASTA RECIPES | FOOD & WINE
From foodandwine.com
5/5 Category Pasta & Noodle RecipesServings 4-6Total Time 25 mins
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.
- Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.
- Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve right away.
THE BEST SPAGHETTI CACIO E PEPE: JUST 3 INGREDIENTS
From strictlyrome.com
Reviews 1Calories 275 per servingCategory Food
- While the pasta cooks, toast the black pepper in a pan, and add a few spoons of cooking water taken from the pasta pot.
- Add a few spoons of cooking water, which will be rich with the starch released from the pasta, and whisk it.
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