CLASSIC CACIO E PEPE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring 2 1/2 quarts water (about 10 cups) to a boil in a large deep skillet. Add 1 tablespoon salt and the pasta and cook until just al dente (1 to 2 minutes less than the label directs).
- Meanwhile, put the peppercorns in a small resealable plastic bag and coarsely crush with the flat side of a meat mallet or the bottom of a skillet. Place the crushed peppercorns in a fine-mesh sieve and discard any dust that falls through. Heat the olive oil in a small skillet over medium heat. Add the crushed peppercorns and cook until sizzling, 1 to 2 minutes. Let cool slightly, then transfer to a large bowl.
- Using tongs, remove the pasta from the boiling water and transfer to the bowl with the peppercorn oil along with 2 tablespoons of the cooking water. (Reserve the remaining cooking water in the skillet.) Toss the pasta until coated. Let cool slightly, 1 to 2 minutes. (If the pasta is too hot, the cheese will clump and not melt.)
- Add the cheese to the bowl with the pasta in three batches, tossing well and adding a few tablespoons of the reserved cooking water with each addition; make sure most of the cheese is melted before adding more. Continue adding the cooking water, a few tablespoons at a time, until the pasta is coated in a thick creamy sauce.
CACIO E PEPE WITH PEAS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the peas during the last 4 minutes of cooking. Reserve 1 3/4 cups cooking water, then drain.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add 1 cup of the reserved cooking water and 2 teaspoons pepper. Increase the heat to high and boil until the liquid is reduced by half, about 3 minutes.
- Add the pasta and peas to the skillet and simmer, tossing, until well coated. Remove from the heat and sprinkle with the parmesan, pecorino and parsley; toss until the cheese melts and the sauce is creamy, adding the remaining 3/4 cup cooking water as needed to loosen. Top each serving with more cheese.
Nutrition Facts : Calories 600, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 56 milligrams, Sodium 656 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 24 grams, Sugar 3 grams
CACIO E PEPE WITH PEAS AND FAVAS
Peeling fava beans is a fiddly task that includes removing the beans from their pods, blanching them and then peeling off the skins. But for a light dish of pasta, peas, cracked black pepper and cheese, it's well worth the effort. Favas can be found in farmers markets in the spring and summer. This dish is one of their highest uses.
Provided by Melissa Clark
Categories dinner, easy, lunch, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepot of salted water to a boil. Fill a medium bowl with water and ice and set a fine mesh strainer in the bowl. (Be sure to keep ice out of strainer.) Blanch peas for 30 seconds and use a slotted spoon to transfer peas to strainer in ice bath. Let sit for 5 minutes and pull up strainer to drain peas. Repeat process with fava beans, cooking for 1 minute. (You can use same pot of boiling water that you used for peas.) When fava beans have been blanched and cooled, slip off peels.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain, reserving 1/2 cup cooking water.
- In a large skillet, melt 1 tablespoon butter. Add pepper and sauté for 1 minute, or until fragrant. Add 1/4 cup of the cooking water and the remaining butter to pan. Stir until butter is melted and sauce begins to thicken, about 30 seconds.
- Add cooked pasta, pecorino and Parmesan and toss until cheese melts, about 30 seconds. Add peas and fava beans. Toss very well to coat, adding more pasta water if pan seems dry. Season with salt to taste. To serve, sprinkle each portion with more pecorino and drizzle with olive oil. Garnish with chives.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 13 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 576 milligrams, Sugar 15 grams, TransFat 0 grams
CACIO E PEPE
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
Categories easy, weeknight, pastas, main course
Time 20m
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, Calories 642, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1104 milligrams, Sugar 3 grams
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- Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.
- About 3 minutes before the time is up (2 minutes less then directed) in a large pan add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper, then add about half a ladle of pasta water (you need the starchy pasta water to helps to prevent lumps). Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain.
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- Blanch fava beans in salted boiling water for for 1 minute, then drain, and place in ice water bath to cool. When cooled, slip off the outer skin.
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