CACIO E PEPE RECIPE BY TASTY
Some call this pasta dish grown up mac 'n' cheese; we just call it delicious. Tender spaghetti is tossed in a luscious sauce that comes together with just 3 ingredients; butter, pepper, and grated Parmesan.
Provided by Betsy Carter
Categories Lunch
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
- Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
- Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
- Enjoy!
Nutrition Facts : Calories 1512 calories, Carbohydrate 171 grams, Fat 62 grams, Fiber 7 grams, Protein 63 grams, Sugar 7 grams
CACIO E PEPE PIZZA
Provided by Food Network Kitchen
Time 2h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- Make the pizza: One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees F. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with 2 tablespoons olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes.
- Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons olive oil on top and season with salt.
CACIO E PEPE WITH LEMON
Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity and freshness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil. Add pasta, and cook until very al dente, about 2 minutes less than called for in package instructions. Reserve 1 cup pasta water before draining.
- Transfer pasta to a 12-inch skillet (preferably nonstick). Add butter and 1/2 cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Grana Padano from becoming stringy in the finished dish.
- Reduce heat to low, and mix in Grana Padano and cracked pepper. Grana Padano is softer than Pecorino Romano; it will melt into the buttery water, creating a sauce as the pasta finishes cooking.
- Toss pasta with tongs to thoroughly coat it with sauce. Keep everything at a gentle simmer just until cheese melts and sauce thickens slightly, about 1 minute.
- Remove from heat, then stir in Pecorino Romano. (Always add Pecorino off direct heat; it clumps when cooked.) Zest lemon over the pasta. Any type of lemon will do, but a Meyer is particularly nice in this dish: It's sweeter in flavor and aroma, with back notes of orange and lime. At this time of year, you'll find Meyer lemons at specialty-food stores and some supermarkets.
- If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating. Divide between 2 warm bowls. Drizzle each with oil and lemon juice, and garnish with more cracked pepper. Serve immediately.
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