Individual Cacio E Pepe Lasagnas Recipes

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CACIO E PEPE



Cacio e Pepe image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 servings

Number Of Ingredients 5

12 ounces thick-cut dry pasta
Kosher salt
30 turns freshly ground black pepper, on the coarsest setting, plus more for serving
1/3 cup grated Pecorino-Romano cheese, plus more for serving
2 tablespoons high-quality extra-virgin olive oil, plus more for serving

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 LASAGNA



Cacio e Pepe Lasagna image

Fast, fresh individually portioned lasagna bowls that please the stomach every time. I serve this with a small garden side salad and baked asparagus, but it easily could be a meal by itself.

Provided by Sahara B

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 9

olive oil, divided
12 lasagna noodles, broken into 2-inch pieces
1 (16 ounce) container fresh ricotta cheese
½ cup shredded mozzarella cheese
½ cup grated Pecorino Romano cheese
2 teaspoons freshly ground black pepper, divided
2 tablespoons grated Pecorino Romano cheese
2 tablespoons chopped fresh flat-leaf parsley, or to taste
1 pinch paprika for garnish

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  • Mix together drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon black pepper.
  • Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 minutes. Garnish with parsley and paprika, if desired.

Nutrition Facts : Calories 586.1 calories, Carbohydrate 60.2 g, Cholesterol 63.5 mg, Fat 24.7 g, Fiber 2.9 g, Protein 32 g, SaturatedFat 11.5 g, Sodium 457.8 mg, Sugar 3.1 g

INDIVIDUAL CACIO E PEPE LASAGNAS



Individual Cacio e Pepe Lasagnas image

Individual cacio e pepe lasagnas.

Provided by Peggy Oliver

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package lasagna noodles
1 (16 ounce) container ricotta cheese
¾ cup grated Pecorino Romano cheese
½ cup shredded mozzarella cheese
2 teaspoons freshly ground black pepper
1 tablespoon olive oil, or as needed
freshly ground black pepper to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
  • Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
  • Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

Nutrition Facts : Calories 719.9 calories, Carbohydrate 89.4 g, Cholesterol 66.4 mg, Fat 23.7 g, Fiber 4.1 g, Protein 38.8 g, SaturatedFat 12.3 g, Sodium 523.5 mg, Sugar 4.3 g

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