Giadas Cacio E Pepe With Pancetta And Arugula Recipes

CARBONARA CACIO E PEPE

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes or just 2 minutes under the suggested cooking time. Drain well, reserving 1 1/2 cups of pasta water.
• Meanwhile, heat a large straight-sided skillet over medium heat. Add the olive oil and pancetta. Cook, stirring often with a wooden spoon, until the pancetta is crisp, about 10 minutes. Add the black pepper and toast, stirring often, until fragrant. Add 1/2 cup of the pasta water to the pan and scrape up all the bits that are sticking to the bottom. Add the cooked pasta and sprinkle with the Parmesan. Add another 1/2 cup of the pasta water and stir to coat all of the pasta with the cheese. Add the pecorino and butter and stir to combine, creating a light, creamy cheese sauce. Add the peas and cook until warmed through. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated Parmesan if desired.

GIADA'S CACIO E PEPE WITH PANCETTA AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes (or just 2 minutes under the suggested cooking time). Drain well, reserving 1½ cups of pasta water.
• Meanwhile, heat a large straight sided skillet over medium heat. Add the olive oil and pancetta. Cook stirring often with a wooden spoon until the pancetta is crisp, about 10 minutes. Add the pepper and toast, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and scrape up all the bits that are sticking to the bottom.
• Add the pasta and sprinkle with the Parmesan cheese. Add another 1/2 cup pasta water and stir to coat all of the pasta in the cheese. Add the pecorino and the butter and stir to combine, creating a light creamy cheese sauce. Add the arugula and cook until wilted. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated cheese if desired.

GIADA'S CACIO E PEPE

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes (or just 2 minutes under the suggested cooking time). Drain well, reserving at least 1½ cups of pasta water.
• Meanwhile, heat a large straight sided skillet over medium heat. Add the butter. Cook stirring with a spoon under the butter has melted. Add the pepper and toast, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and stir until combined.
• Add the pasta to the pan, and turn off the heat. Sprinkle with the Parmesan and Pecorino cheese. Add another 1/2 cup pasta water and stir to coat all of the pasta in the cheese. Stir to combine to create a light creamy sauce. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated cheese if desired.