Cacio E Pepe Recipes

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CACIO E PEPE



Cacio e Pepe image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Kosher salt
1 pound spaghetti
6 tablespoons butter
2 cloves garlic, grated
Freshly cracked black pepper
1 1/2 cups grated Parmesan or pecorino, plus more for serving
Minced fresh or dried parsley, for serving

Steps:

  • Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.

CACIO E PEPE



Cacio e Pepe image

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

Salt
1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish
1 cup finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
3/4 pound tonnarelli or other long pasta like linguine or spaghetti
Good olive oil

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

SPAGHETTI CACIO E PEPE



Spaghetti Cacio e Pepe image

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

1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 ¾ cups grated Pecorino Romano cheese

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

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

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

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CACIO E PEPE RECIPE
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Top Asked Questions

How do you cook Cacio e pepe?
When the spaghetti is cooked (about a minute) and the creamy sauce has thickened slightly, the Cacio e Pepe is ready. Divide into 2-3 plates, top with a sprinkle of black pepper and pecorino cheese. What is the best Pasta for Cacio e Pepe? You should definitely use a good quality long pasta, spaghetti is the pasta of choice for this recipe.
What is a Cacio e pepe sauce?
The pecorino, pepper and starchy pasta water combine to make a beautiful creamy sauce. Spaghetti are traditionally used in an authentic cacio e pepe, but that doesn’t mean you can’t use other pastas like bucatini, or even a short pasta like rigatoni. Cacio in Italian means “ cheese ,” but so does the word formaggio.
How to make tonnarelli Cacio e pepe?
Tonnarelli cacio e pepe is one of the most famous dishes of the Italian couisine. Make with just 3 ingredients: pasta, cheese and pepper it's absolutely divine! Start by preparing a pot with water and turning on the heat. While you're waiting for it to come to a boil, grate the Pecorino cheese and set it aside in a bowl.
What is the best pasta for Cacio e pepe?
Divide into 2-3 plates, top with a sprinkle of black pepper and pecorino cheese. What is the best Pasta for Cacio e Pepe? You should definitely use a good quality long pasta, spaghetti is the pasta of choice for this recipe. And a thicker spaghetti is best.

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