Cacio E Pepe Style Chicken Thighs Recipes

CACIO E PEPE-STYLE CHICKEN THIGHS

Steps:

• Preheat the oven to 450 degrees F.
• Pat the chicken dry and sprinkle on both sides with salt and a little pepper. Heat the oil in a large ovenproof skillet high heat until shimmering and almost smoking. Add the chicken skin-side down and cook until lightly browned, 2 to 3 minutes. Reduce the heat to medium-high and cook until the chicken is almost cooked through and deeply browned on both sides, 10 to 13 minutes; move the chicken around every so often to ensure the chicken cooks evenly.
• Remove the chicken from the skillet and set aside on a plate. Reduce the heat to medium and add the corn and radishes to the skillet. Season with salt and pepper. Add the lemon zest and cook, stirring occasionally for 2 to 3 minutes. Nestle the chicken into the corn mixture, skin-side down, and place in the oven for 10 minutes.
• Combine the Parmesan with 3 tablespoons pepper in a small bowl.
• Remove the skillet from the oven and flip the thighs to skin-side up. Squeeze the lemon over the top and sprinkle with the Parmesan and pepper mixture. Return the skillet to the oven until the chicken skin is crisp and the cheese is golden, 5 to 7 minutes longer.
• Top with basil and enjoy!

CACIO E PEPE E FAGIOLI AND STUFF

Steps:

• Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium.
• Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.

EASY CACIO E PEPE

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.

CACIO E PEPE

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.