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
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
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
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
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
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.
More about "classic cheese and pepper spaghetti cacio e pepe recipes"
CACIO E PEPE RECIPE (CHEESE AND PEPPER PASTA!)
From kitchenkonfidence.com
4.5/5 (12)Category DinnerServings 2Total Time 20 mins
- Bring a large pot of salted water to a boil, add the bucatini and cook until just al dente (about 8 minutes).
- Meanwhile, prepare the sauce. Warm olive oil in a large skillet over medium-low heat, then add the black pepper and cook until it just starts to sizzle (about 1 minutes). Take the skillet off the heat. Return the skillet over medium heat 1 minute before the pasta is done.
- Drain the pasta well, reserving 1 cup of the starchy pasta water. Add bucatini to the skillet with the black pepper, and cook for 1 minute, tossing to coat in the oil. Reduce heat to medium-low, add 1/2 cup of the pasta cooking liquid, then gradually mix in the cheeses. Using tongs, stir and toss until the cheese melts and a sauce forms. Drizzle more starchy liquid in as you are stirring to thin out the sauce if needed. The bucatini should be evenly coated in the sauce, but you shouldn’t see liquid pooling in the bottom of the skillet. Season to taste with salt.
- To serve, divide cacio e pepe between 2 plates and top extra Pecorino Romano and black pepper. Enjoy immediately.
CACIO E PEPE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 Servings 2
- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add ½ 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.
AUTHENTIC CACIO E PEPE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.8/5 (33)Total Time 14 minsCategory Main Dish, PastaCalories 422 per serving
- Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.
- About 3 minutes before the time is up (2 minutes less then directed) in a large pan add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper, then add about half a ladle of pasta water (you need the starchy pasta water to helps to prevent lumps). Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain.
- Then in a small bowl add the pecorino (and a little parmesan) and combine, add half a ladle (or a little more if needed) of pasta water and stir to make a creamy sauce.
SPAGHETTI CACIO E PEPE RECIPE - AUTHENTIC, FOOLPROOF! - PIATTO …
From piattorecipes.com
CACIO E PEPE RECIPE: SPAGHETTI WITH BLACK PEPPER & PECORINO …
From seriouseats.com
ICONS OF EATALY: EAT. SHOP. LEARN ABOUT SPAGHETTI CACIO E PEPE
From eataly.com
HOW TO MAKE CACIO E PEPE - MSN
From msn.com
CACIO E PEPE RECIPE - SPLASH OF TASTE - VEGETARIAN RECIPES
From splashoftaste.com
PASTA CACIO E PEPE RECIPE - CHEF BILLY PARISI
From billyparisi.com
HOW TO MAKE CACIO E PEPE RECIPE IN STANLEY TUCCI'S …
From insider.com
CACIO E PEPE, A CLASSIC, TRADITIONAL ROMAN PASTA DISH
From italianbellavita.com
HOW TO MAKE AN AUTHENTIC CACIO E PEPE LIKE A ROMAN
From pinabresciani.com
BUCATINI CACIO E PEPE - VIKALINKA
From vikalinka.com
CLASSIC CACIO E PEPE RECIPE - TASTING TABLE
From tastingtable.com
HOW TO MAKE THE BEST CACIO E PEPE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
CLASSIC CACIO E PEPE RECIPE | RECIPES.NET
From recipes.net
CACIO E PEPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
KILEY O'DONNELL ON INSTAGRAM: "AIR FRYER CACIO E PEPE …
From instagram.com
SPAGHETTI CACIO E PEPE - OLIVIA'S CUISINE
From oliviascuisine.com
SAVORY SCONES - THE LITTLE EPICUREAN
From thelittleepicurean.com
CHEESE AND PEPPER PASTA (CACIO E PEPE) | SAVEUR
From saveur.com
You'll also love