CACIO E PEPE RESTAURANT RECIPES
CACIO E PEPE RECIPE | BON APPéTIT
Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese.
Provided by The Bon Appétit Test Kitchen
Yield 2 servings
Number Of Ingredients 6
Steps:
- 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.
BUCATINI CACIO E PEPE (ROMAN SHEEP HERDER'S PASTA) RECIPE ...
This peasant food comes from Roman sheep herders who had little time and money to spend on eating. They used their sheep's cheese and a bit of the water that cooked the pasta to create a cream, then added black pepper to give it some extra flavor. Cheap, easy, and fast: this was perfect for them and for us even today!
Provided by Buckwheat Queen
Categories World Cuisine European Italian
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
- Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
- Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
- Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.
Nutrition Facts : Calories 438.3 calories, CarbohydrateContent 59 g, CholesterolContent 41.3 mg, FatContent 11.9 g, FiberContent 2.2 g, ProteinContent 22.5 g, SaturatedFatContent 7 g, SodiumContent 869.6 mg, SugarContent 0.3 g
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BEST CACIO E PEPE RECIPE - HOW TO MAKE CACIO E PEPE
Cacio e Pepe from Delish.com is the easiest pasta dish you can whip up in no time.
From delish.com
Reviews 3.9
Total Time 25 minutes
Category vegetarian, 30-minute meals, date night, dinner
Cuisine Italian
From delish.com
Reviews 3.9
Total Time 25 minutes
Category vegetarian, 30-minute meals, date night, dinner
Cuisine Italian
- In a pot of boiling salted water, cook pasta until al dente. Reserve ⅔ cup pasta water and drain pasta. In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute. Add ⅓ cup reserved pasta water and bring to simmer. Whisk in remaining butter then, using tongs, toss pasta into butter mixture. Add cheeses and toss constantly until cheese is melty, removing skillet from heat when about half the cheese has melted. (If sauce is too thick, loosen with more pasta water.)
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VEGAN CACIO E PEPE RECIPE | BON APPéTIT
This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.
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- Top with lemon zest, parmesan, and more black pepper; scatter remaining reserved mushrooms over.
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CACIO E PEPE CHEESE PUFFS RECIPE | INA GARTEN | FOOD NETWORK
When friends come over for dinner and I have a lot to cook, I serve the simplest appetizers: shards of aged Parmesan, slices of good salami and a bowl of salty Marcona almonds. But when I invite people to come for just a drink, I go all out and make something special like these cheese puffs, inspired by ones I had at Missy Robbins’s restaurant Lilia in Brooklyn. Everyone always loves them!
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Reviews 5
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Reviews 5
Total Time 40 minutes
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- Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey’s Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.) Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.
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Calories 833 calories per serving
- Drizzle with a little olive oil. Serve hot, garnished with fresh chives, parsley and more parmesan.
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Reviews 5
Total Time 20 minutes
Cuisine Italian
Calories 833 calories per serving
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