Classic Cacio E Pepe Recipes

CACIO E PEPE

Cacio e Pepe image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

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.

BUCATINI CACIO E PEPE (ROMAN SHEEP HERDER'S PASTA)

Bucatini Cacio e Pepe (Roman Sheep Herder's Pasta) image

This peasant food comes from Roman sheep herders who had little time and money to spend on eating. They used their sheep's cheese and a bit of the water that cooked the pasta to create a cream, then added black pepper to give it some extra flavor. Cheap, easy, and fast: this was perfect for them and for us even today!

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

1 teaspoon salt
1 pound bucatini (dry)
2 cups finely grated Pecorino Romano cheese
1 ½ tablespoons freshly ground black pepper, or more to taste

Steps:

Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 59 g, Cholesterol 41.3 mg, Fat 11.9 g, Fiber 2.2 g, Protein 22.5 g, SaturatedFat 7 g, Sodium 869.6 mg, Sugar 0.3 g

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