Easy Cacio E Pepe Pasta Filling Recipe By Tasty
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
EASY CACIO E PEPE PASTA FILLING RECIPE BY TASTY
Here's what you need: ricotta cheese, spinach, nutmeg, freshly grated parmigiano-reggiano cheese, shredded mozzarella cheese, kosher salt, ground black pepper, The Last Pasta Dough Recipe You'll Ever Need
Provided by Joe Sasto
Yield 2 cups
Number Of Ingredients 8
Steps:
- Add the ricotta to a strainer or wrap in cheesecloth and hang over a medium bowl. Refrigerate overnight to drain excess moisture. This step is optional, but will help you achieve an extra creamy filling.
- In a food processor, combine the ricotta, spinach, nutmeg, Parmigiano-Reggiano, and mozzarella and blend until smooth and rich. Season with salt and pepper to taste.
- Use to fill your favorite pasta shapes, such as ravioli or tortellini.
- Enjoy!
Nutrition Facts : Calories 545 calories, Carbohydrate 9 grams, Fat 39 grams, Fiber 0 grams, Protein 38 grams, Sugar 1 gram
THE LAST PASTA DOUGH RECIPE YOU'LL EVER NEED RECIPE BY TASTY
As a chef who has spent years and years perfecting the art of pasta, I'm often asked for my go-to recipe. The most basic ratio is 1 whole egg for each 100 grams of flour; however, I prefer a ratio of more yolks and whole eggs for an easy to work with dough, that doesn't get too sticky. This recipe works best using a scale, not cups and teaspoons, to measure the flour,. The amounts will vary slightly depending on the humidity, the brand of flour, and the brand of eggs you use, but once you get the hang of it, you'll be turning out perfect pasta in no time.
Provided by Joe Sasto
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mound the flour on a clean surface and make a well in the center. Add the egg yolks, eggs, and salt to the well and slowly beat with a fork, gradually incorporating flour from around the edges of the well. When the dough starts to come together, switch to your hands and knead until the dough is smooth and supple, 20-30 minutes. Alternatively, combine the ingredients in a stand mixer fitted with a dough hook and beat on low speed until smooth and pliable, about 15 minutes.
- Wrap the dough tightly in plastic wrap and let rest at room temperature for 2 hours.
- Sheet the dough with a pasta roller or roll out with a rolling pin on a wood surface. Fill with cacio e pepe filing and cut into ravioli, if desired, or cut into your desired shape.
- Bring a pot of salted water to a boil.
- Cook the pasta in the boiling water for 4-6 minutes, depending on shape.
- Toss with sauce of your choice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 724 calories, Carbohydrate 87 grams, Fat 22 grams, Fiber 3 grams, Protein 39 grams, Sugar 1 gram
EASY CACIO E PEPE
Classy Italian mac and cheese basically. Add as much pepper as you like.
Provided by Brian Genest
Categories Pasta Main Dishes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
- Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
- Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
- Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.
Nutrition Facts : Calories 887 calories, Carbohydrate 89.5 g, Cholesterol 97.1 mg, Fat 36.1 g, Fiber 3.5 g, Protein 49 g, SaturatedFat 18.3 g, Sodium 1334.8 mg, Sugar 0.8 g
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