Cacio E Pepe Frico Recipes

GIADA'S CACIO E PEPE

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes (or just 2 minutes under the suggested cooking time). Drain well, reserving at least 1½ cups of pasta water.
• Meanwhile, heat a large straight sided skillet over medium heat. Add the butter. Cook stirring with a spoon under the butter has melted. Add the pepper and toast, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and stir until combined.
• Add the pasta to the pan, and turn off the heat. Sprinkle with the Parmesan and Pecorino cheese. Add another 1/2 cup pasta water and stir to coat all of the pasta in the cheese. Stir to combine to create a light creamy sauce. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated cheese if desired.

CACIO E PEPE FRITTERS

Steps:

• Combine the olive oil and 1 1/2 tablespoons pepper in a small saucepan and cook over medium heat until just starting to bubble, 3 to 5 minutes. Put the spaghetti in a medium bowl and pour the olive oil mixture over the top. Mix to combine and set aside.
• Combine the flour, 1 1/2 tablespoons salt, the baking powder and baking soda in a large bowl. In a separate bowl, whisk the buttermilk and egg yolks. Form a well in the center of the dry ingredients and add the buttermilk mixture. Whisk until the batter is well combined (there will still be some small lumps).
• Add the spaghetti, pecorino and mozzarella to the batter. Mix well with a rubber spatula.
• Preheat the oven to 250 degrees F. Fill a large skillet with about 1/2 inch olive oil and heat until a deep-fry thermometer registers 325 degrees F. Working in batches, scoop the spaghetti mixture into the skillet (about 2 tablespoons per fritter); flatten slightly with a metal spatula. Fry the fritters, flipping once, until golden brown and warmed through, about 4 minutes. Remove to a paper towel-lined plate to drain, then transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Top with more pecorino before serving.

CACIO E PEPE FRICO

Steps:

• Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
• Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It's O.K. if there are holes - the cheese will melt into a web.) Grind pepper over each round.
• Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.

CACIO E PEPE PASTA FRIES

Steps:

• Boil 2 cups of penne until al dente, drain and pat very dry. Working in batches, shallow-fry the pasta in vegetable oil over medium-high heat, tossing, until golden, about 5 minutes. Drain on paper towels and sprinkle with salt and grated Parmesan. For the dip, mix 4 ounces room-temperature cream cheese, 1/4 cup grated Parmesan, 1/2 cup heavy cream and lots of freshly ground pepper.

CACIO E PEPE FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the frozen fries in a single layer on a baking sheet. Bake until golden brown, tossing halfway through, 18 to 20 minutes. Immediately transfer the fries to a serving platter and sprinkle evenly with the cheese and 1/2 teaspoon pepper.

CACIO E PEPE

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.

CACIO E PEPE RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
• Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
• Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
• Enjoy!