CRISPY MUSHROOM CACIO E PEPE
Elevate cacio e pepe pasta with crispy shiitake mushrooms. The trick to crisping the mushrooms is to start them in a cold dry pan. Heating them this way allows the moisture to release, crisping them up, before adding butter for flavor.
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 2 cups of the cooking water then drain the pasta.
- While the pasta is cooking, arrange the mushrooms in a large skillet in an even layer. Turn the heat to medium-high and let the mushrooms cook, untouched, until they begin to release their liquid, 3 to 4 minutes. Add the thyme, 3 tablespoons of the butter and 1/2 teaspoon salt. Cook and melt the butter, stirring the mushrooms occasionally, until they are a deep golden brown, have released all their liquid and crisp up, 4 to 5 minutes.
- Remove the mushrooms to a plate and reduce the heat to medium-low. Add the olive oil and remaining 4 tablespoons butter to the skillet and heat until the butter is melted and the foam subsides, about 1 minute. Add the 1 tablespoon plus 1 teaspoon pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 1 1/2 cups of the reserved cooking water to the skillet and toss to coat. Sprinkle the 2 cups Parmesan on top and continue to cook, tossing until the cheese is melted and the pasta is well coated, about 2 minutes. If necessary, add a little more of the reserved cooking water to loosen the sauce. Transfer the pasta to a large bowl and top with the mushrooms. Garnish with more pepper and Parmesan, if desired.
CRISPY MUSHROOM CACIO E PEPE
Elevate cacio e pepe pasta with crispy shiitake mushrooms. The trick to crisping the mushrooms is to start them in a cold dry pan. Heating them this way allows the moisture to release, crisping them up, before adding butter for flavor.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 2 cups of the cooking water then drain the pasta.
- While the pasta is cooking, arrange the mushrooms in a large skillet in an even layer. Turn the heat to medium-high and let the mushrooms cook, untouched, until they begin to release their liquid, 3 to 4 minutes. Add the thyme, 3 tablespoons of the butter and 1/2 teaspoon salt. Cook and melt the butter, stirring the mushrooms occasionally, until they are a deep golden brown, have released all their liquid and crisp up, 4 to 5 minutes.
- Remove the mushrooms to a plate and reduce the heat to medium-low. Add the olive oil and remaining 4 tablespoons butter to the skillet and heat until the butter is melted and the foam subsides, about 1 minute. Add the 1 tablespoon plus 1 teaspoon pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 1 1/2 cups of the reserved cooking water to the skillet and toss to coat. Sprinkle the 2 cups Parmesan on top and continue to cook, tossing until the cheese is melted and the pasta is well coated, about 2 minutes. If necessary, add a little more of the reserved cooking water to loosen the sauce. Transfer the pasta to a large bowl and top with the mushrooms. Garnish with more pepper and Parmesan, if desired.
CREAMY PASTA WITH CRISPY MUSHROOMS
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth seeking out at the farmers' market. Whichever one you pick, all they'll need is a quick sear in a hot pan before being tossed into a creamy pasta sauce.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Mushroom Vegetarian Parmesan Milk/Cream Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
- Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
- Divide pasta among bowls and top with more Parmesan.
EASY CACIO E PEPE
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
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
BROCCOLI CACIO E PEPE
A riff on a simple Italian dish, except made with broccoli instead of pasta.
Provided by Peggy Oliver
Categories Side Dish Vegetables Broccoli
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Bring a large pot of salted water to a boil. Quarter broccoli heads lengthwise and add to the boiling water; simmer for 3 minutes. Drain.
- Melt butter in a medium pot over medium heat. Stir in flour and cook for 1 minute. Whisk in milk. Bring to a simmer; cook until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese, pepper, and salt.
- Transfer drained broccoli to a 9x13-inch baking dish. Pour sauce on top.
- Bake in the preheated oven until hot and bubbly, about 15 minutes. Broil until top starts to brown, 2 to 3 minutes.
Nutrition Facts : Calories 208 calories, Carbohydrate 14.8 g, Cholesterol 33.8 mg, Fat 12 g, Fiber 3.1 g, Protein 12.3 g, SaturatedFat 7.1 g, Sodium 449.3 mg, Sugar 6.2 g
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