Cacio e Pepe, Cheese and Pepper
Cacio e Pepe, Cheese and Pepper

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, cacio e pepe, cheese and pepper. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cacio e Pepe, Cheese and Pepper is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Cacio e Pepe, Cheese and Pepper is something which I have loved my entire life.

Mix Pecorino and fresh ground pepper in a bowl, boil pasta in salted water, lift pasta into the bowl with cheese and pepper and toss with splashes of reserved cooking liquid until thick and creamy. Literally translated, cacio e pepe means "cheese and pepper" in Italian. For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine.

To begin with this recipe, we must prepare a few ingredients. You can cook cacio e pepe, cheese and pepper using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Cacio e Pepe, Cheese and Pepper:
  1. Get 1 pound spaghetti noodles
  2. Prepare 8-10 ounces shredded parmesan or Pecorino Romano cheese
  3. Make ready 1 tablespoon fresh ground black pepper divided
  4. Take 3 tablespoon butter
  5. Make ready 6 quarts water
  6. Make ready 2 tablespoons salt
  7. Get 1/4 cup extra Virgin olive oil
  8. Prepare 2 tablespoons extra Virgin olive oil
  9. Take 1 pinch salt for frying pepper

As the name suggests, the ingredients of the dish are very simple: black pepper, grated Pecorino Romano cheese. When making cacio e pepe, less is more. Cacio e pepe an elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil. Using tongs, transfer pasta to skillet; spread it.

Instructions to make Cacio e Pepe, Cheese and Pepper:
  1. Boil the water with 2 tablespoons olive oil, and two tablespoon salt.
  2. Add the spaghetti and stir occasionally. Cook the pasta in the boiling water one minute shy of the package directions, until al dente. Drain the pasta. Save at least 2 cup of the pasta water.
  3. Heat a skillet big enough to be able to hold the spaghetti. Add oil to the skillet. Toast 2 tablespoon fresh ground black pepper. About a minute
  4. Add one cup of pasta water to the pan, then add the cold butter and bring to a simmer.
  5. Stir the sauce continuously so that the olive oil and butter combine.
  6. Stir the sauce continuously so that the olive oil and butter combine.
  7. Add the drained pasta to the sauce and coat the pasta well, add the cheese and toss.
  8. Allow the cheese to melt if to thick add a bit more pasta water.
  9. Season with the rest of the fresh ground black pepper and more cheese if you like. Serve immediately.
  10. I hope you enjoy!! You can use either cheeses or both. This simple recipe can go wrong in many ways. First use good ingredients. Secondly don't let the sauce break. Thirdly don't overthink it, it's a proven recipe that has been around since Rome has, for centuries.

If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Toss with olive oil, butter, black pepper, and grated Pecorino Romano cheese. Cacio e pepe is my absolute favorite pasta. Easy to learn, hard to perfect. I lightly toast the fresh ground pepper in (good) olive oil before We probably end up ashamed cause Cacio e Pepe is one of the simplies recipe around.

So that is going to wrap this up with this special food cacio e pepe, cheese and pepper recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!