Alfredo Viazzis Spaghettini Cacio E Pepe Recipes

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ROMANO) RECIPE

Steps:

• Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
• Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
• Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

CACIO E PEPE WITH CRISPY PANCETTA

Steps:

• Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes.
• While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.
• With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately.

ALFREDO VIAZZI'S SPAGHETTINI CACIO E PEPE

Steps:

• Using the largest holes of a grater, grate the cheese. (This may also be done with a Cuisinart, using a rapid on-off motion, but be careful not to puree or process the cheese.) The grated cheese should be pelletlike in consistency. Set aside.
• Using a rolling pin and a wooden chopping board, crack the peppercorns as you would in making steak au poivre. Set aside.
• Bring 6 quarts of water to a rapid rolling boil. While waiting for the water to boil, wash and dry the basil leaves and cut into thin ribbons. Set aside.
• When the water comes to a boil, add salt and, if you are using whole- wheat pasta, a tablespoon of cooking oil to prevent it from sticking. Add pasta to rapidly boiling water and stir with a long-handled wooden spoon or fork to separate the pasta and bring the water rapidly back to a boil. Leave to cook at a rapid boil for 5 to 7 minutes, adjusting cooking time according to the type of pasta you are using.
• While pasta is cooking, melt the butter in a small saucepan and set aside.
• Have ready a warm serving bowl and when the pasta is done, drain quickly and turn into the bowl. Add the melted butter and toss thoroughly. Add the grated cheese and toss with the pasta. Finally add the cracked pepper and mix again. Serve immediately on warm plates and sprinkle each serving with the ribbons of basil.

HOW TO MAKE THE BEST CACIO E PEPE RECIPE - RECIPES FROM ITALY

Steps:

• Grate the Pecorino Romano. When ready, set aside in a bowl. Then grind the black peppercorns. Toast the ground pepper in a large skillet over medium heat. Stir occasionally and check to make sure it doesn't burn. It will take 2 to 3 minutes. Set aside.
• Boil the water with very little coarse salt (maximum 1/2 tablespoon) to cook the pasta. Respect the quantity of water indicated in the ingredients. When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.
• Meanwhile add 2 ladles of pasta cooking water to the toasted black pepper and turn the heat under the skillet to low. After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet. The spaghetti should FINISH COOKING IN THE SKILLET with the pepper.
• While the pasta is cooking, make the Pecorino cream. Pour a ladleful of the starchy cooking water over the grated pecorino cheese and stir quickly. You'll get a creamy consistency similar to ricotta.
• Once the spaghetti are cooked, turn off the heat, wait about half a minute and then add the pecorino cream a little at a time. Stir in the spaghetti evenly. Spaghetti cacio e pepe recipe is ready!

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

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.