Cacio E Pepe Food

CACIO E PEPE

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.

SPAGHETTI CACIO E PEPE

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.

CACIO E PEPE PASTA

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

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.

CACIO E PEPE

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.

CACIO E PEPE CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F.
• Add the cauliflower, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large bowl and toss to evenly coat. Sprinkle with 1/4 cup of the cheese and toss to coat. Transfer the cauliflower to a rimmed baking sheet and spread in an even layer, being sure to scrape all the seasoning from the bowl with a rubber spatula.
• Roast until the cauliflower is golden and tender, tossing halfway through, 25 to 30 minutes. Transfer to a serving platter and sprinkle evenly with the remaining 1/4 cup cheese and 1/4 teaspoon pepper.

CACIO E PEPE

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.

SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)

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

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.

CACIO E PEPE

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.