Best 3 Classic Cheese And Pepper Spaghetti Cacio E Pepe Recipes
**Cacio e Pepe: A Symphony of Simplicity**
Originating in the heart of Rome, Cacio e Pepe is a classic Italian pasta dish that embodies the essence of culinary minimalism. Its name, translating to "cheese and pepper," hints at the harmonious blend of Pecorino Romano cheese and freshly ground black pepper that forms the crux of its flavor profile. With only a handful of ingredients, this seemingly simple dish demands the utmost respect for the quality of each component. The magic lies in the skillful combination of these humble elements, resulting in a rich, creamy sauce that clings lovingly to every strand of pasta. This article presents a collection of Cacio e Pepe recipes, ranging from the traditional to the innovative, each offering a unique interpretation of this beloved Roman classic. Whether you're a seasoned home cook or a novice yearning for a taste of authentic Italian cuisine, these recipes will guide you towards a flavorful and unforgettable culinary experience.
CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY
Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram
SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)
This is a very Nasty dish, courtesy of Mario Batali via "Food &Vodka" magazine. He uses two kinds of cheese which are both combination cheeses. So I guess this is a four cheese dish!
Provided by threeovens
Categories Spaghetti
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook spaghetti, al dente, in salted water according to package directions.
- Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
- Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
- Stir in pepper and any additional liquid, if needed; season with salt if necessary.
CACIO E PEPE CHEESE PUFFS
When friends come over for dinner and I have a lot to cook, I serve the simplest appetizers: shards of aged Parmesan, slices of good salami and a bowl of salty Marcona almonds. But when I invite people to come for just a drink, I go all out and make something special like these cheese puffs, inspired by ones I had at Missy Robbins's restaurant Lilia in Brooklyn. Everyone always loves them!
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 35 to 40 puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425˚ F. Arrange two racks evenly spaced in the oven.
- In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan, heat the milk, butter, 1 teaspoon salt and 1 teaspoon pepper over medium heat, just until the milk is scalded (see Cook's Note). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, 1/2 cup of Pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated.
- Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey's Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.) Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.
Tips:
- Use freshly ground black pepper for the best flavor.
- Grate the cheese finely so that it melts evenly.
- Do not overcook the pasta, it should be cooked al dente.
- Reserve some of the pasta cooking water to help create a creamy sauce.
- Stir the pasta and cheese mixture constantly so that the cheese does not clump.
- Serve the pasta immediately, topped with extra cheese and pepper.
Conclusion:
Cacio e pepe is a simple but delicious pasta dish that is perfect for a quick and easy meal. With just a few ingredients, you can create a creamy, cheesy sauce that is sure to please everyone at the table. Whether you are a beginner cook or a seasoned pro, this recipe is sure to become a favorite. So next time you are looking for a quick and easy pasta dish, give cacio e pepe a try. You won't be disappointed!
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