CHEESE AND PEPPER (CACIO E PEPE) SPAGHETTI SQUASH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 appetizer or side dish servings, or 2 main course servings
Number Of Ingredients 4
Steps:
- To microwave squash, cut in half and seed. Place 1/4-inch water in a microwave safe dish. Place squash in dish, cut sides down -- sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. Reserve 1/2 cup liquid in a bowl. Shred squash and add the "spaghetti" to bowl with liquid.
- To boil squash: cut in half and scrape out seeds. Boil squash until tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then drain and shred the squash. Transfer to a bowl with reserved liquid.
- Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Serve.
CLASSIC CHEESE AND PEPPER SPAGHETTI (CACIO E PEPE)
This classic dish can be put together with just five ingredients: salt, spaghetti, olive oil, peppercorns and Parmesan.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, reserving 2 cups of the pasta cooking water.
- Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add the peppercorns and cook, stirring, until fragrant, 1 to 2 minutes. Add the pasta and 1 1/2 cups pasta cooking water and toss to combine. Slowly add the Parmesan and stir until the pasta is coated. Adjust the consistency with a little more of the reserved water if needed and season with salt to taste and garnish with more Parmesan and coarsely ground pepper if desired.
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
CACIO E PEPE (CHEESE AND PEPPER) SPAGHETTI SQUASH
While the squash cooks, work on the chops (recipe follows).
Yield 4 servings
Number Of Ingredients 4
Steps:
- To microwave squash: Cut in half and seed. Place 1/4 inch water in a microwave-safe dish. Place the squash in the dish, the cut sides down-the sides will overlap. Cover with plastic wrap and microwave on High for 13 minutes. Reserve 1/4 cup of the cooking liquid in a bowl. Shred the squash and add the "spaghetti" to the bowl with the reserved liquid.
- To boil squash: Cut in half and seed. Boil the squash until tender, 15 to 20 minutes. Place 1/4 cup, a ladleful, of cooking water into a bowl, then drain and shred the squash. Transfer to the bowl with the reserved liquid.
- Toss the squash with the reserved liquid and dress with EVOO, lots of cheese, salt to taste, and lots of black pepper and serve.
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