Cacio E Pepe Recipes

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CACIO E PEPE PASTA

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



Cacio e Pepe Pasta image

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.

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

CACIO E PEPE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7



Cacio e Pepe image

Steps:

  • Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.

Kosher salt
1 pound spaghetti
6 tablespoons butter
2 cloves garlic, grated
Freshly cracked black pepper
1 1/2 cups grated Parmesan or pecorino, plus more for serving
Minced fresh or dried parsley, for serving

CACIO E PEPE

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



Cacio e pepe image

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

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

SPAGHETTI CACIO E PEPE

Cacio e Pepe is a beloved Roman dish made with things you can easily find in your pantry, but there are as many ways to make it as there are cooks in Italy. In this version, olive oil adds a little grassiness and Parmigiano-Reggiano, in addition to the classic Pecorino-Romano, is used to round out the flavors and add an umami richness. If you don't have Parmigiano in the house, simply make the dish with all Pecorino and lower the salt in your pasta water by a tablespoon.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5



Spaghetti Cacio e Pepe image

Steps:

  • Bring 6 quarts of water to a boil in a large pot over high heat and add 4 tablespoons salt. Drop the pasta into the water. After 1 minute, when the pasta begins to soften, stir to prevent the pasta from sticking together and to submerge it completely in the water.
  • Cook according to the package directions for al dente, stirring occasionally. When the pasta is ready, remove 2 cups of pasta water and set aside. Drain the pasta through a colander.
  • Heat the oil in a large skillet over medium heat, then add 2 tablespoons black pepper and cook until the peppercorns begin to warm and become fragrant, about 30 seconds. Stir in 1/2 cup of the pasta water and then the pasta and stir. Pull the pot off the heat and add the Pecorino and Parmigiano, stirring and tossing vigorously until they melt and the sauce becomes creamy. If the mixture becomes dry, clumpy or stuck together, add more pasta water, 1/4-cup at a time, stirring and tossing until a creamy consistency is reached. (The pasta will thicken as it stands.) Add a little more pasta water at a time to loosen it back up again, if you like. (You might not use all of the pasta water.)
  • Serve immediately sprinkled with more Pecorino-Romano and black pepper.

Kosher salt and freshly cracked black pepper
1 pound spaghetti, linguine fini or other long pasta
1/4 cup extra-virgin olive oil
1 cup grated Pecorino-Romano, plus more for sprinkling
1/2 cup grated Parmigiano-Reggiano

CACIO E PEPE

Provided by Geoffrey Zakarian

Time 20m

Yield 4 servings

Number Of Ingredients 5



Cacio e Pepe image

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.

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

CACIO E PEPE

Make and share this CACIO E PEPE recipe from Food.com.

Provided by owiesler

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



CACIO E PEPE image

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
  • While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
  • When the pasta is tender, drain it, reserving ½ cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.
  • Divide the pasta among four plates; serve immediately.

Nutrition Facts : Calories 448.9, Fat 16.2, SaturatedFat 8, Cholesterol 30.5, Sodium 6.8, Carbohydrate 63.9, Fiber 2.7, Sugar 2.3, Protein 11.3

12 ounces spaghetti
4 tablespoons unsalted butter, at room temperature
1 tablespoon extra-virgin olive oil
2/3 cup grated pecorino romano cheese
salt, to taste
fresh ground black pepper, to taste (lots of it)

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



Spaghetti Cacio e Pepe image

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

1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 ¾ cups grated Pecorino Romano cheese

CACIO E PEPE

This pasta makes a great side dish. Recipe is from Rachael Ray. This recipe is best made with freshly grated romano cheese. Be sure to use the pepper - it is a main ingredient! This makes a great side dish for "Recipe#358772".

Provided by CookingONTheSide

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3



Cacio E Pepe image

Steps:

  • Bring a large pot of water to a boil for the pasta.
  • When the water is boiling, add some salt and drop the pasta.
  • Cook to al dente, according to package directions. (Heads up: reserve a ladle or two of the cooking water for the sauce right before you drain the pasta.).
  • When the pasta is ready, pour the reserved starchy cooking water in a medium-size bowl.
  • Drain the pasta and toss it in the bowl with the pepper.
  • Add in the cheese in small handfuls, sprinkling it over the hot pasta then tossing it with tongs, until all the cheese is incorporated to make a creamy sauce.
  • Season the pasta to taste with salt if necessary.

Nutrition Facts : Calories 425.6, Fat 1.8, SaturatedFat 0.3, Sodium 6.2, Carbohydrate 85.8, Fiber 3.9, Sugar 2, Protein 15

1 lb acini de pepe-shaped pasta or 1 lb your favorite small shell pasta
2 teaspoons coarse black pepper
1 cup pecorino romano cheese, grated

CACIO E PEPE

3 Ingredient spaghetti recipe. Literally "cheese and pepper", this minimalist pasta is like a stripped-down mac and cheese. Since this dish has so few ingredients, it is important to use the best quality ingredients you can afford. This dish only takes as long as it takes for the pasta to cook, so be sure to grate your parmesan ahead of time. Save that pasta water, the starchy water is a crucial element to a proper emulsion.

Provided by -Mary-

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4



Cacio E Pepe image

Steps:

  • Bring a pot of salted water to a boil.
  • Add the pasta and cook to al dente.
  • While the pasta cooks, melt butter in a large sauté pan over medium heat.
  • Add the fresh cracked pepper.
  • When the butter begins to bubble, turn off the flame and remove from heat.
  • When the pasta is ready, add the noodles and 2-3 tablespoons of the pasta water to the sauté pan.
  • Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed.
  • Remove from the heat and add the Parmesan cheese, tossing rigorously until all ingredients are incorporated into a creamy sauce.
  • Garnish with additional black pepper and Parmesan, and serve immediately.

Nutrition Facts : Calories 471.9, Fat 27.5, SaturatedFat 16.9, Cholesterol 72, Sodium 397.2, Carbohydrate 43.9, Fiber 2.1, Sugar 1.7, Protein 12.6

8 ounces spaghetti
4 ounces half a stick butter
3/4-1 tablespoon black pepper, freshly cracked
1/2-3/4 cup freshly grated parmesan cheese

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



Spaghetti Cacio E Pepe (Cheese and Pepper) image

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.

1 1/4 lbs spaghetti
3/4 cup pecorino romano cheese, freshly grated
1/4 cup parmigiano-reggiano cheese, freshly grated
2 tablespoons fresh coarse ground black pepper
kosher salt

CACIO E PEPE

If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic. But the techniques outlined here elevate the dish to something magnificent. The creamy twirl of noodles is like a stripped-down mac and cheese-only more elegant and easier to make. No wonder it's on the menus of America's most stylish Italian restaurants. It's a simple standard by which cooks are measured, yet no two chefs agree on how to do it right. We sorted through the variations and found it works best with a mix of Grana Padano (velvety) and Pecorino (sharp) cheeses, and freshly cracked black pepper (you should taste the heat).

Provided by Oliver Strand

Categories     Cheese     Pasta     Christmas     Easter     Quick & Easy     High Fiber     Father's Day     Back to School     Dinner     Lunch     Parmesan     Winter     Anniversary     Shower     Simmer     Boil     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 6



Cacio e Pepe image

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 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. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Kosher salt
6 ounces pasta (such as egg tagliolini, bucatini, or spaghetti)
3 tablespoons unsalted butter, cubed, divided
1 teaspoon freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino

CACIO E PEPE

This is one of those very simple pasta dishes that have "vanished during the night" as one blogger says ("La ricetta della pasta cacio e pepe si perde nella notte dei tempi." ). It is absolutely spectacular, simple beyond belief, and very difficult to make. (hat's right, difficult, not easy.) I love this dish as much as I love some of the other very, very simple pasta dishes (like one with egg and garlic, and another with salt and potatoes). I tried several times to make it, and then my sister-in-law, who lives near Rome, sent me a webpage with a discussion of the dish, and I learned the secret. (http://viaggiesapori.blogspot.com/2006/08/cacio-e-pepe.html.) The dish should be swimming in sauce, and the sauce should be even (no clots and lumps). The pepper should be extremely strong: it is not a granish, but an ingredient. Think of it like a vegetable or other principal ingredient: it should be surprisingly strong from the first bite to the last. The difficult thing in this recipe is to melt the pecorino romano. If it's not done just right, you end up with unappealing lumps of cheese in a watery sauce. So the dish either succeeds brilliantly or totally fails. If you're planning a dinner party, practice first! They say you need absolutely fresh pecorino romano, and I think that's because you need its full moisture content.

Provided by James Elkins

Categories     < 15 Mins

Time 10m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 3



Cacio E Pepe image

Steps:

  • Cook the pasta al dente; drain. Put the put back on the stove. Immediately sprinkle the finely grated cheese over the pasta, and mix in some of the water used to boil the pasta, until the cheese melts into a light, almost watery, creamy sauce. Grate pepper on top.

Nutrition Facts : Calories 347.7, Fat 1.4, SaturatedFat 0.3, Sodium 5.1, Carbohydrate 70.1, Fiber 3.2, Sugar 1.6, Protein 12.2

2 cups pasta (any kind, try tortiglioni)
5 tablespoons pecorino romano cheese
1 teaspoon black pepper

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From foodsgeek.com


CACIO E PEPE - KATIE PARLA
Cacio e Pepe. Today’s daily food photo goes out to Mamma Parla. Cacio e pepe is always at the top of her list of things to eat when she comes to visit me in Rome. This traditional pasta dish is made with grated pecorino romano cheese and coarsely ground black pepper, ideally tossed with the local tonnarelli (a sort of squared off spaghetti strand). Happy Mother’s …
From katieparla.com


CACIO E PEPE FOR TWO RECIPE - SO MUCH FOOD
Cacio e pepe is comprised of freshly ground black pepper, pecorino cheese, thick spaghetti (or bucatini), and starchy pasta water to bring the sauce together. My recipe is not particularly traditional in that I like to add some butter and olive oil for extra oomph and (gasp!) and egg yolk for richness. Cacio e pepe ingredients. pasta.
From somuchfoodblog.com


EASY 15 MINUTE CACIO E PEPE PASTA RECIPE JULIE BLANNER
Cacio e Pepe Ingredients. Pasta – Tonnarelli is the traditional pasta to use in this authentic recipe, but spaghetti is easily available.Bucatini and shells also pair well with this dish. Make homemade pasta, fresh or boxed.; Butter – Salted butter is my go to for this pasta dish, but you can use unsalted if you prefer. If you use unsalted, you may want to add a pinch of salt to …
From julieblanner.com


CACIO E PEPE RECIPE - HEALTHYISH FOODS
The term cacio e pepe literally means “cheese and pepper”. This version is made from finely grated Pecorino Romano cheese, cracked black pepper, butter, olive oil, salt, pasta water and spaghetti pasta. If you do not have Pecorino Romano on hand, Parmesan Reggiano will work perfectly too. Just make sure the cheese is finely grated so it melts into the sauce. As …
From healthyishfoods.com


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