Cacio E Pepe Recipe Lidia
SPAGHETTI CACIO E PEPE
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
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
CACIO E PEPE
Provided by Geoffrey Zakarian
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
- Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
- Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
- Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.
CACIO E PEPE
It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.
Provided by Mark Bittman
Categories easy, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
- Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
- Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 grams
CACIO E PEPE
If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic. But the techniques outlined here elevate the dish to something magnificent. The creamy twirl of noodles is like a stripped-down mac and cheese-only more elegant and easier to make. No wonder it's on the menus of America's most stylish Italian restaurants. It's a simple standard by which cooks are measured, yet no two chefs agree on how to do it right. We sorted through the variations and found it works best with a mix of Grana Padano (velvety) and Pecorino (sharp) cheeses, and freshly cracked black pepper (you should taste the heat).
Provided by Oliver Strand
Categories Cheese Pasta Christmas Easter Quick & Easy High Fiber Father's Day Back to School Dinner Lunch Parmesan Winter Anniversary Shower Simmer Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
- Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
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CACIO E PEPE RECIPE | BON APPéTIT
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4.1/5 Servings 2
- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
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- Bring a big pot of salted water to the boil. Meanwhile, grind the peppercorns very coarsely, preferably crushing them in a mortar with a pestle or in a spice grinder.
- Warm up a big bowl for mixing and serving the pasta -- use some of the pasta water to heat the bowl, if you like. Cook the spaghetti until al dente. Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.
- Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly. As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments -- add more pepper or cheese, or both, to taste. Serve while the spaghetti is very hot.
CACIO E PEPE RISOTTO - WHAT'S GABY COOKING
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5/5 (7)Category Main Course, Side DishCuisine ItalianTotal Time 40 mins
- Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds
- Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed
- Once the rice is just tender, add most of the Parmesan and Pecorino (leaving some for garnish) and all of the mascarpone cheese and combine. Remove from heat and season with salt and pepper. Serve with lemon wedges on the side
CACIO E PEPE - JO COOKS
From jocooks.com
4.5/5 (28)Calories 614 per servingCategory Dinner, Lunch, Main Course
- Cook the pasta: Fill a large pot with water and generously salt it, use at least 1 to 2 tbsp of salt. Bring it to a boil then add the pasta and cook it until just barely al dente. Do not overcook the pasta as it will continue cooking a bit more in the sauce itself. Reserve 1 to 1 ½ cups of water, then drain the pasta.
- Make the sauce: While the pasta is cooking and has been cooking for 5 minutes, start on the sauce. In a large skillet, large enough to hold your pasta, melt the butter over medium-high heat. Once melted add the pepper and saute the pepper for a good 1 minute. We just want to "bloom" the pepper to deepen the flavor. Add about 1 cup of the pasta water to the skillet. You'll notice it will immediately bubble up. Stir it to combine with the butter. Remove the pan from heat.
- Finish the pasta: Add the pasta to the skillet and about 1 cup of the cheese. Toss everything together well and add remaining pasta water if the pasta starts looking a little dry. Sprinkle with remaining cheese and more freshly ground pepper.
AUTHENTIC CACIO E PEPE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
4.8/5 (14)Total Time 15 minsCategory MainCalories 382 per serving
- Working quickly, add in 1 1/4 cups pecorino romano cheese immediately, reserving the remaining 1/4 cup. Add in 1/2 cup of the pasta water and pepper.
- Stir with tongs quickly to allow the heat from the pasta and water to melt the cheese. Add remaining water until you have a thick, creamy sauce coating the pasta.
CACIO E PEPE RECIPE | MYRECIPES
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5/5 (2)Total Time 20 mins
- Add pasta to a large skillet over high; cover with water, and add 1 teaspoon of the salt. Bring to a boil, and cook, stirring occasionally, until nearly tender, about 6 minutes.
- Meanwhile, heat oil in a medium skillet over medium; stir in black pepper, and cook until toasted, about 1 minute. Remove from heat.
- Whisk 3 tablespoons of the pasta cooking water into oil and pepper. Using tongs, transfer pasta into oil and pepper mixture, reserving pasta cooking water in skillet. Cook over low, stirring constantly, while sprinkling in cheese.
- Add more cooking water as needed, 1 tablespoon at a time, to create a creamy sauce. Stir in remaining 1/2 teaspoon salt. Divide pasta between 2 bowls, and garnish with pepper and cheese. Serve immediately.
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