Classic Cheese And Pepper Spaghetti Cacio E Pepe Recipes

CACIO E PEPE (CHEESE AND PEPPER PASTA)

Steps:

• Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
• Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
• Serve with additional cheese, if desired.

SPAGHETTI CACIO E PEPE

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.

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY

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!

SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)

Steps:

• Cook spaghetti, al dente, in salted water according to package directions.
• Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
• Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
• Stir in pepper and any additional liquid, if needed; season with salt if necessary.

CLASSIC CACIO E PEPE

Steps:

• Bring 2 1/2 quarts water (about 10 cups) to a boil in a large deep skillet. Add 1 tablespoon salt and the pasta and cook until just al dente (1 to 2 minutes less than the label directs).
• Meanwhile, put the peppercorns in a small resealable plastic bag and coarsely crush with the flat side of a meat mallet or the bottom of a skillet. Place the crushed peppercorns in a fine-mesh sieve and discard any dust that falls through. Heat the olive oil in a small skillet over medium heat. Add the crushed peppercorns and cook until sizzling, 1 to 2 minutes. Let cool slightly, then transfer to a large bowl.
• Using tongs, remove the pasta from the boiling water and transfer to the bowl with the peppercorn oil along with 2 tablespoons of the cooking water. (Reserve the remaining cooking water in the skillet.) Toss the pasta until coated. Let cool slightly, 1 to 2 minutes. (If the pasta is too hot, the cheese will clump and not melt.)
• Add the cheese to the bowl with the pasta in three batches, tossing well and adding a few tablespoons of the reserved cooking water with each addition; make sure most of the cheese is melted before adding more. Continue adding the cooking water, a few tablespoons at a time, until the pasta is coated in a thick creamy sauce.

SPAGHETTI CACIO E PEPE

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Drain, reserving 1 cup of the cooking water.
• Melt butter in same saucepan on medium heat. Add remaining ingredients along with 1/2 cup of the reserved cooking water; cook 2 to 3 min. or until cream cheese is completely melted, stirring constantly with whisk.
• Return spaghetti to pan; toss until evenly coated. If thinner consistency is desired, add enough of the remaining reserved cooking water until sauce is of desired consistency.