E IMAGE RECIPES
CACIO E PEPE RECIPE - NYT COOKING
It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.
Provided by Mark Bittman
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
- Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
- Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 642, UnsaturatedFatContent 9 grams, CarbohydrateContent 67 grams, FatContent 24 grams, FiberContent 3 grams, ProteinContent 37 grams, SaturatedFatContent 14 grams, SodiumContent 1104 milligrams, SugarContent 3 grams
CACIO E PEPE PASTA RECIPE - PUREWOW
You can wow ’em with breakfast mac and cheese or carrot gnocchi. But sometimes simplicity wins out. That’s why everyone should know how to make cacio e pepe. The Italian classic requires just six ingredients (four, if you don’t count salt and pepper) and takes 20 minutes to whip...
Provided by PureWow Editors
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, 8 to 10 minutes. 2. While the pasta cooks, mash the soft butter with the olive oil and Pecorino in a large bowl to form a paste. 3. When the pasta is cooked, reserve ? cup of the pasta cooking water and drain the spaghetti. 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 to taste with salt and lots of freshly ground black pepper. Divide the pasta among four plates; serve immediately.
Nutrition Facts : Calories 533 calories, CarbohydrateContent 65 grams carbohydrate, FatContent 22 grams fat, ProteinContent 18 grams protein, SugarContent 2 grams sugar
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