Kale Cacio E Pepe Recipes

KALE CACIO E PEPE

Kale Cacio e Pepe image

Despite the incredible simplicity of its ingredients, a true cacio e pepe takes a little practice in order to get right the almost alchemical blend of cheese and water to form that glossy, coating sauce. Though as it is so delicious, you won't mind how many times you practice making it!

Provided by Donal Skehan

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

Ingredients

200 grams (7 ounces) dried spaghetti
150 grams (5 ounces) kale, tough stems removed and leaves finely shredded
20 grams (3/4 ounce) unsalted butter
2 teaspoons black peppercorns, crushed
80 grams (3 ounces) pecorino cheese, grated

Steps:

Bring a shallow pan of water to the boil with plenty of salt. Add the pasta (the water should only just cover it) and simmer for 10 to 12 minutes until the pasta is tender, adding the kale 3 to 4 minutes before the end of the pasta cooking time.
At the same time, melt the butter in a large, high-sided frying pan, add the black peppercorns, then tip into a large bowl. Add the pecorino and mix together. Scoop out 250 milliliters (1 cup) of the pasta water while the pasta is still cooking and beat a little splash into the bowl to make a paste, then keep adding water gradually until you have a smooth sauce.
Drain the pasta and add it to the bowl of cheesy sauce along with the kale. Stir together, adding a little more pasta water until the whole thing is coated in a glorious glossy sauce. Serve immediately.

KALE CACIO E PEPE

Kale Cacio e Pepe image

Provided by Jessica

Categories Main Course

Time 25m

Number Of Ingredients 7

Ingredients

1/2 pound whole wheat spaghetti
4 tablespoons unsalted butter
1 teaspoon freshly cracked black pepper
1 large bunch of kale (stems removed and chopped)
3/4 cup finely grated parmesan cheese
1/4 cup finely grated pecorino cheese
parmesan shavings for topping

Steps:

Bring a pot of salted water to a boil for your pasta. Cook it according to the directions and before draining, reserve about 1 cup of the starchy water.
While the water is boiling, heat a large skillet or pot over medium heat. Add 2 tablespoons of the butter. Once melted, stir in the pepper. Toast for about 60 seconds. Add in the chopped kale and stir. Add in 3/4 of the water and bring the mixture to a simmer. Add in the remaining butter and the pasta and toss it together (the kale will continue to wilt with the hot pasta). Reduce the heat to low and stir in the parmesan and pecorino. Toss until the cheese is melted and becomes somewhat of a sauce with the water and the pasta.
Serve immediately with extra parmesan shavings and freshly cracked black pepper.

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

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.

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

Ingredients

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

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