Cacio E Pepe With Parmesan Frico Recipes

CACIO E PEPE

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 FRICO

Steps:

• Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
• Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It's O.K. if there are holes - the cheese will melt into a web.) Grind pepper over each round.
• Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.

CACIO E PEPE PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
• Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.

HOW TO MAKE CREAMY CACIO E PEPE

Steps:

• Add 4 cups water to a large pot or high sided skillet with the pasta and salt and bring to a boil. Cook for two minutes less than the package instructions direct so the noodles are still firm with a bit of snap, and chewy.
• While the pasta is cooking, heat another large sauté pan over medium heat. Add the olive oil, butter and freshly ground black pepper. Stir until the butter melts and the pepper becomes fragrant.
• When the pasta is 2-3 minutes from being done cooking, carefully add in 1/2 cup of the pasta water to the olive oil pepper mixture (it will bubble and splatter). Add another 1/2 cup of the pasta water and stir or toss the pan to combine.
• Use tongs to transfer the pasta to the oil, butter, and black pepper sauce, reserving the rest of the original pasta water. Don't worry about completely draining the water from the pasta, it will just add to the creaminess. Continue cooking the pasta in the oil and pasta water combo for 1-2 more minutes or until the pasta is cooked al denté stirring and tossing so each strand is coated. Add more pasta water if needed to resemble a sauce, stirring to thicken and coat. Remove the pan from the heat and sprinkle with half of the cheese. Quickly toss the pasta and cheese (avoid stirring vigorously or the cheese will get stringy and clump), adding more of the reserved pasta water as the cheese melts and loosens up, to make a lush, cheesy sauce. Add more cheese if desired. The sauce should be creamy and light, and coat each of the pasta noodles.
• Taste for seasoning and add more pepper if desired. Sprinkle with a little chopped parsley for color if you'd like. Serve hot.

CACIO E PEPE WITH PARMESAN FRICO

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-low 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. Simmer 2 minutes over low heat
• Add pasta and remaining butter. Reduce heat to low and add 3/4c Pecorino, stirring and tossing with tongs until melted.
• Pre-heat oven to 400. Line baking sheet with parchment. Take 2/3c Parmesan and form thick even 6-inch disk of cheese. Bake 6-8 minutes until cheese if melted and golden. Flip over onto inverted bowl -- peel off parchment and gently press around bowl. Cool 30 seconds and remove.
• Place Parmesan Frico at bottom of 2 bowls. Divide pasta between both. Finish with remaining Pecorino and more ground pepper