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CACIO E PEPE PASTA

2018-10-08



Cacio e Pepe Pasta image

Don't let the ridiculously short ingredient list fool you -- this pasta is incredibly flavorful and oh-so-comforting. That, and the fact that you can throw it together in about 20 minutes just might make it your new favorite weeknight meal.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients:

  • Kosher salt
  • 12 ounces spaghetti
  • 3 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon very coarse freshly ground black pepper, plus more for serving
  • 1 3/4 cups freshly grated Parmesan, plus more for serving

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.

CACIO E PEPE

2021-03-29



Cacio e pepe image

Whip up a simple cacio e pepe for a speedy lunch. With four simple ingredients - spaghetti, pepper, parmesan and butter - this is a storecupboard favourite

Provided by Good Food team

Categories     Dinner

Time 15m

Number Of Ingredients 4

Ingredients:

  • 200g bucatini or spaghetti
  • 25g butter
  • 2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
  • 50g pecorino or parmesan, finely grated

Steps:

  • Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
  • Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

Nutrition Facts : Calories 565 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.66 milligram of sodium

Top Asked Questions

  1. What is Cacio e pepe and how do you make it?
    Here’s what set’s this Cacio e Pepe recipe apart: Starchy water: the pasta is cooked in a minimal amount of water and the reserved pasta water is only removed at the very end of cooking for maximum starchiness. This results in water that beautifully emulsifies with the cheese and butter to create the extra creamy, rich sauce.
  2. How do you cook Cacio e pepe pasta?
    Neil Perry's cacio e pepe pasta. Photo: William Meppem The key is using the starchy pasta water in the sauce to make it stick. 1. Place a large pot with 1½ litres of water over high heat, bring to the boil and salt lightly, add the pasta, stir well and cook for one minute less than the time indicated on the packet.
  3. What is the difference between Cacio e pepe and Parmesan?
    Cacio e Pepe is literally named after Pecorino Romano (remember “Cacio” is the local Roman dialect for Pecorino Romano) and not Parmesan – they should not be used interchangeably. Cacio e Pepe made with Pecorino Romano results in superior flavor and silkiness AKA far superior pasta.
  4. What is the enemy of Cacio e pepe?
    But one thing people seem to agree on is that the enemy of cacio e pepe is chilly china – that is, cold plates – which can make the cheese clump into almost plasticine-like blobs from which there is no coming back. Happily, it is an enemy easily overcome by warming the vessel in question.

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