Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cacio e peppe (pasta with cheese & pepper). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Drain, reserving ¾ cup pasta cooking water. Cacio e Pepe is seriously so good that it has been prepared for centuries in Rome, Italy, where it was originally created. Cacio e Pepe is perfectly delicious in its incredible simplicity: Pasta, Pecorino Romano cheese, and freshly cracked black pepper. . . period.
Cacio e Peppe (Pasta with Cheese & Pepper) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Cacio e Peppe (Pasta with Cheese & Pepper) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have cacio e peppe (pasta with cheese & pepper) using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cacio e Peppe (Pasta with Cheese & Pepper):
- Take 1 Pound pasta, or Linguini
- Make ready 2 tablespoons salt, for pasta water
- Get 1/4 cup olive oil
- Make ready 3 tablespoons freshly ground black pepper
- Prepare pinch salt
- Make ready 6 tablespoons butter
- Prepare 1 1/2 cups grated pecorino romano
- Make ready 1 1/2 cups grated parmigiano reggiano
Ashley's version also includes a Parmesan frico, a crispy cheese cracker, an interesting accompaniment for the pasta. And the pasta - oh, the pasta! This might be better than in Italy, truly. Here is your summer side dish for grilled meats.
Instructions to make Cacio e Peppe (Pasta with Cheese & Pepper):
- Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the pasta in the boiling water one minute shy of the package directions, until al dente.
- Meanwhile, add the freshly ground black pepper and a pinch of salt to a large sauté pan set over medium heat. Toast the pepper until fragrant, 45 seconds to 1 minute. Add one cup of pasta water to the pan, then add the cold butter and olive oil and bring to a simmer. Swirl the sauce regularly so that the olive oil and butter combine
- When the pasta is cooked, drain, reserving a little bit of the cooking liquid. Add the pasta to the pan and toss to combine with the sauce. Remove the pan from the heat, then add the cheese in a steady stream while constantly tossing or vigorously stirring so that the cheese melts evenly into the sauce. Add reserved pasta water if needed to adjust the sauce to the right consistency
- Serve immediately.
This simple pasta dish of cheese and cracked black pepper is one of my family's favorites. If you've ever been to Rome, you will see this dish on practically every menu. It is simple and fast to make. This is a variation on the classic Roman dish except the Romans don't add garlic. The name is cacio e pepe: cheese and pepper.
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