cacio e pepe

Pasta water is a magical thing. Packed with starchy goodness, this leftover cooking liquid can transform ordinary store-bought pasta into something special. One of the most famous dishes to exploit its marvels hails from Rome and goes by the name cacio e pepe, which roughly translates to &quot;cheese and pepper.&quot; It&#039;s one of the best pasta dishes there is. Here&#039;s how I do it. A note on cooking pasta: Few things in the culinary realm are worse than overcooked pasta, so keep an eye on it. If it’s not ready the first time you taste it, keep checking every 30 seconds thereafter. This recipe first appeared in Season 1 of Good Eats: Reloaded.

Cacio e Pepe

dry spaghetti

water

kosher salt per quart of water

black pepper

pecorino Romano cheese (3 cups)

Parmesan cheese (1 1/2 cups)

olive oil

Place dry spaghetti in an 11-inch straight-sided sauté pan and add enough cold water to just cover the pasta. Add salt, cover, and set over medium-high heat.

When the water reaches a boil, remove the lid and decrease heat to medium to maintain a simmer. Stir the pasta every minute or so, making sure the ends of the noodles stay submerged and that they aren’t sticking together.

While the pasta cooks, begin the sauce. Combine 2 tablespoons of the black pepper, 3 1/2 ounces (100 grams) of the pecorino, all of the Parmesan, and the olive oil in a large, deep mixing bowl. Work ingredients together in the back of a wooden spoon until a thick paste forms.

When the pasta has been simmering for 5 minutes, ladle 1 cup of the cooking water into a measuring cup, then slowly drizzle 3/4 cup of the water into the cheese paste, mixing until smooth.

After the pasta has been cooking for 10 minutes, start checking for doneness; you want it to be just barely al dente as there will be some carryover cooking in the next step.

Use tongs to lift the pasta out of the cooking water and allow to briefly drain before adding to the cheese paste. Grasp the pasta with the tongs and stir vigorously for 2 minutes—this is not a light toss. The pasta will continue to release starch and the sauce will emulsify. Around 90 seconds into tossing, you will see a cheesy water magically transform into a proper sauce. If you find your sauce is clumping, add a bit more of the pasta water and continue tossing.

Portion pasta into bowls, top with reserved pecorino, and serve immediately.

Meet my new favorite pasta recipe! Cashew cream, nutritional yeast, and black pepper make this a bitey, creamy vegan pasta that's not to be missed!

Vegan Cacio e Pepe (&amp; a Pasta Party!)

raw, unsalted cashews

yeast

lemon juice

lb. DeLallo Casarecce Pasta

butter

freshly-cracked black pepper,

salt,

Vegan Parmesan,

Place your cashews in a medium bowl and cover with boiling water. Let sit for at least a half hour, then drain well.

Add your drained cashews to a high-powered blender with your 3/4 cup water, and blend until silky smooth. Add your nutritional yeast and lemon juice, and blend just until combined. Set aside.

Bring a medium pot of salted water to a boil. Add your pasta and boil until al dente, about 10 minutes. Stir often to avoid sticking. When the pasta is almost done cooking, carefully scoop out 1 and 1/2 cups of pasta water and set it aside. You’ll need it for the sauce.

When the pasta is almost ready, heat your vegan butter in a medium pot over medium heat. Add your black pepper, and allow the pepper to “fry” slightly, about 30 seconds. Add 1 cup of your cashew cream mixture, and thin it out with 1/2 of your reserved pasta water. Mix to combine. It’ll be thick. Turn off the heat.

When the pasta is ready, transfer it to your cashew cream mixture, and mix to combine. If the cream starts to clump, add just enough reserved pasta water to make it creamy over the noodles. Carefully taste, and add salt to taste. Serve immediately with more freshly-cracked pepper and Vegan Parmesan on the side!

My favorite kind of pasta!! Next time, can I come to the party? :)

Everything was delicious including this pasta dish. Such a fun evening.

The classic Roman pasta dish cacio e pepe is as easy to make as it is delicious.

Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Recipe

(60 milliliters) extra-virgin olive oil, divided

Kosher salt

(225 grams) spaghetti

unsalted butter

Pecorino Romano cheese

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.

This vegan cacio e pepe pasta is a healthy version of the Italian classic. Made with a base do cashews, this creamy vegan pasta sauce is loaded with flavor, super peppery and delicious!

Vegan Cacio e Pepe

gluten-free spaghetti ((I

raw cashews (, soaked at least 2 hours)

nutritional yeast

whole black peppercorns

miso paste ((or sea salt))

sea salt

filtered water

Garnish with fresh basil (, cracked pepper & grated macadamia nuts)

Add the cashews into a bowl and cover with hot water. Allow cashews to soak for at least 2 hours.

When ready to make the sauce, place a pot of water to boil on the stove. Once boiling, add the pasta and cook according to the package instructions.

While the pasta is cooking, drain and rinse the cashews. Add them into a blender along with the remaining ingredients. Blend on high until smooth and creamy.

When pasta is done cooking, reserve some of the water, and then draining it. Add the pasta back into the pot along with the sauce and 1 - 2 tablespoons of pasta water. Toss to combine.

Serve immediately and garnish with desired toppings.

https://content.jwplatform.com/videos/YUXEblYb.mp4

How to make Vegan Cacio e Pepe. A healthy version of the classic Italian, this creamy vegan pasta is full of flavor, super peppery and seriously delicious!

Vegan Cacio e Pepe Pasta

This deliciously peppery vegetarian pasta recipe comes from Rome and includes only 2 ingredients! Easy to make and perfect for weeknights!

Pasta Cacio E Pepe

400 g lombrichelli ((14 ounces)

Pecorino Romano cheese ((7 ounces) freshly grated)

Salt (for boiling the pasta)

Pasta Cacio e Pepe

Dry fry the roughly ground pepper corns in a small frying pan until they start to release their aroma.

Put a pot of water onto boil for the pasta. Use a bit less water than you would normally. Add salt once it starts to boil and bring to the boil again.

Cook the pasta al dente according to the instructions on the packet. Take a ladleful of the pasta cooking water and add to the pepper corns. Then keep aside another cupful of the cooking water, drain the pasta and add it to the pan with the peppercorns. I drain the pasta &#039;wet&#039; meaning it should still have some water with it. Mix the pasta with the pepper.

Add the grated pecorino continue mixing very well until the cheese starts to become creamy.

If too dry add a little more of the cooking water. If too liquid add more cheese.

Serve on heated plates, topped with more grated pecorino and another generous sprinkling of pepper.

A simple traditional Roman Pasta dish made with just 4 ingredients. This Cacio e Pepe Recipe is quick and easy and so delicious.

Authentic Cacio e Pepe

spaghetti ((600 grams))

pecorino cheese ((125 grams))

freshly grated parmesan cheese* ((25 grams))

Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.

While pasta is cooking, ground the pepper corns until you have the desired amount of pepper.

About 3 minutes before the time is up (2 minutes less then directed) 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. 

Then in a small bowl add the pecorino (and a little parmesan) and combine, add half a ladle (or a little more if needed) of pasta water and stir to make a creamy sauce.

By this time your pasta is ready (a little less than al dente). Turn the heat back on the pepper, add the spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed and continue to combine. When the spaghetti is cooked (about a minute) and the creamy sauce has thickened slightly, the Cacio e Pepe is ready. Divide into 2-3 plates, top with a sprinkle of black pepper and pecorino cheese. Enjoy!

spaghetti (or long pasta)

Pecorino Romano (plus extra for garnish)

black pepper (finely ground)

Bring a shallow pot of salted water to a boil. You want enough water to cook the pasta but you want the water to become very starchy so don&#039;t overfill the pot. The water should just barely cover the pasta.

Meanwhile, shred cheese with the fine side of a cheese grater. Add finely ground black pepper.

Add pasta to boiling water and cook until al dente. Drain well, reserve 1 ½ cups of pasta water (do not rinse pasta). The pasta water should be a bit starchy and a little thick.

Working quickly, place 3 tablespoons butter in a pan and melt over low heat. Whisk in 1/3 cup of pasta water until smooth.  Remove from the heat.

Add the hot pasta and toss with the butter in the pan. With the heat off add cheese a couple tablespoons at a time while tossing with tongs until melted.

Continue adding cheese a little at a time tossing until melted and adding pasta water as needed to create a creamy sauce.

Garnish with additional cheese and parsley if desired. Serve immediately.

Cacio e Pepe from Delish.com is the easiest pasta dish you can whip up in no time. 

lb. pasta

c. pecorino,

c. Parmesan,

Yep, it's cheaper, easier, and just as good.

No, I use fresh every once in a while too!

I've made this dish a few times and it's always turned out well.
My favorite add in is sun dried tomatoes. The type that comes is a jar with olive oil and rosemary is amazing and adds a layer of texture.
Easy, no fuss meal just about everybody enjoys. I call that a win.

I’m pretty bad at cooking but this recipe had some great tips that helped me a lot. Highly recommend.

Really perfect in every way. I followed the recipe exactly and made sure I bought the right cheeses.  It was loved by my husband and kids.  I made sure to save the pasta water and adding half the cheese for a few seconds till melted and then put it in the serving bowl and added the rest and used tongs to distribute. It was perfect. I gave my family cherry tomatoes to put on it (not cooked, just as a garnish). I’ll be making this again.

This is not a CACIO and pepper. Cacio is an Italian semi-soft cheese made of sheep's milk. You DO NOT add Parmesan nor butter. If you can't get the cheese, just use pecorino ROMANO. Anything else added to the original recipe should not be called cacio e pepe.

This meal is so so delicious ! The pepper and cheese go together so so well to create an absolutely scrumptious pasta.

We just returned from Italy. The first thing I did was look for a recipe for Cacio e Pepe because it was my favorite dish there. This is exactly as I remember it. Simply delicious and so easy!!

It was one of my favorites in Italy. I’ve tried a few different recipes and this one is good, but I always have issues with the cheese not jiving with the pasta water... what’s the trick to getting it to melt and emulsify with the water/butter mixture instead of ending up at the bottom of the pot?

My husband and I returned from Rome and were determined to have this at home! I only had Romano cheese and used all of that instead of incorporating the Parmesan. I also used a mixed ground pepper as opposed to just black pepper. Absolutely incredible! Fantastic recipe!

Pasta water and pecorino romano to make a paste. Add to al dente pasta and fresh ground peppercorns, plate and garnish with pecorino romano and fresh ground pepper that’s it. No butter no olive oil no parmesan! You have to make the paste for this dish to turn out right.

This dish does look delicious ! I plan to make it very soon!

https://streaming.hearstdigitalstudios.com/c2578b3f-045c-44c4-b0f3-ecbed85926e1/video_rover_16x9_1080p_hd_1540843482_15078.mp4

Cacio e Pepe Is The Easiest Dinner Imagineable

Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly. This cheesy peppery Italian pasta is a favorite for a reason.

spaghetti pasta

salt

pecorino romano cheese

pasta water (approximate)

Boil pasta

Bring a large pot of water to a boil. Add in salt. Cook your pasta until al dente.

Transfer pasta to bowl

Remove cooked pasta from the water with tongs when finished and placed into a large mixing bowl.

Mix in cheese, water and pepper

Working quickly, add in 1 1/4 cups pecorino romano cheese immediately, reserving the remaining 1/4 cup. Add in 1/2 cup of the pasta water and pepper.

Stir to form a sauce

Stir with tongs quickly to allow the heat from the pasta and water to melt the cheese. Add remaining water until you have a thick, creamy sauce coating the pasta.

Top with cheese and serve

Serve hot sprinkled with remaining cheese.

Cacio e pepe is an iconic Roman pasta made with few ingredients; pasta, Pecorino Romano cheese, and pepper. Follow our simple tips and technique for the perfect creamy and flavor packed sauce. 

Tonnarelli Cacio e Pepe

12OZ. tonnarelli or spaghetti

1CUP Pecorino Romano cheese

peppercorns

Pasta cacio e pepe is one of the simplest dishes in Italian cuisine, but also one of the trickiest to prepare. The trick is finding the perfect balance between the cheese and the moisture of the tonnarelli.

Cook the tonnarelli in a large pot of boiling salted water until al dente.&nbsp;

In the meantime, grate the <a href="https://www.lacucinaitaliana.com/glossary/pecorino-cheese" rel="noopener noreferrer" target="_blank">Pecorino cheese</a> into thin shavings. Grind plenty of black pepper into a large serving bowl, where you will toss the pasta.

Drain the tonnarelli and transfer it to the serving bowl, away from the heat of the stove. Add 2 small ladlefuls of pasta cooking water (around 1/2 cup) to help melt the cheese and blend the sauce. Gradually add the grated Pecorino cheese, stirring until the cheese is completely melted. Serve the pasta immediately, topping with extra grated Pecorino cheese.

Here's what you need: salt, spaghetti, extra virgin olive oil, garlic, red chili flakes, fresh parsley

Spaghetti With Garlic And Oil Pasta Recipe by Tasty

spaghetti

extra virgin olive oil

garlic,

red chili flakes

parsley,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Bring a large pot of salted water to a boil.  Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.

Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.

Add the chile flakes and cook for another minute.

Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.

https://vid.tasty.co/output/98211/landscape_480/1528823656

pasta

g pecorino,

g Parmesan,

We love this Cacio e Pepe Recipe because it requires only 4 ingredients! It&#039;s also really quick to make which makes this perfect for weeknight dinners. This dish is truly indulgent and packs a ton of flavor.

Cacio e Pepe Recipe

oz dried bucatini (or spaghetti)

Pecorino Romano (plus more for garnish)

Fill a large pot with water and bring to a boil over high heat.

How to make Cacio e Pepe. Step 1: 

Fill a large pot with water and bring to a boil over high heat.

Cacio e Pepe recipe - Step 1

Add a small handful of salt and pasta to boiling water.

How to make Cacio e Pepe. Step 2:

Add a small handful of salt and pasta to boiling water.

Cacio e Pepe recipe - Step 2

Cook pasta, stirring occasionally until al dente, 6 to 8 minutes.

How to make Cacio e Pepe. Step 3:

Cook pasta, stirring occasionally until al dente, 6 to 8 minutes.

Cacio e Pepe recipe - Step 3

Drain pasta, reserving 2/3 cup pasta water.

How to make Cacio e Pepe. Step 4:

Drain pasta, reserving 2/3 cup pasta water.

Cacio e Pepe recipe - Step 4

Pour pasta back into pot or into a large skillet and place over low heat.

How to make Cacio e Pepe. Step 5: 

Pour pasta back into pot or into a large skillet and place over low heat.

Cacio e Pepe recipe - Step 5

Add pasta water and butter and toss together until butter just melts.

How to make Cacio e Pepe. Step 6: 

Add pasta water and butter and toss together until butter just melts.

Cacio e Pepe recipe - Step 6

Add grated cheese and black pepper and continue to toss together until cheese melts and a creamy sauce forms.

How to make Cacio e Pepe. Step 7: 

Add grated cheese and black pepper and continue to toss together until cheese melts and a creamy sauce forms.

Cacio e Pepe recipe - Step 7

Top with more grated cheese and serve.

How to make Cacio e Pepe. Step 8: 

Top with more grated cheese and serve.

Cacio e Pepe recipe - Step 8

https://www.youtube.com/watch?v=7U3-OgCgW2Y

We love this Cacio e Pepe recipe because it requires only 4 ingredients! It's also really quick to make which makes this perfect for weeknight dinners. This dish is truly indulgent and packs a ton of flavor.

FULL RECIPE: https://www.spoonforkbacon.com/cacio-e-pepe-recipe/

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Cacio e Pepe recipe

Enjoy this minimalist Cacio e Pepe Orzo - a &quot;cheese and pepper&quot; pasta. It&#039;s an easy, dreamy creamy weeknight dinner option that comes together in under 25 minutes and only requires 5 ingredients!

Cacio e Pepe Orzo

unsalted butter (divided)

orzo

oz chicken broth (low sodium)

oz pecorino romano (finely grated)

tbsp black pepper (freshly cracked)

In a large pot, melt 1 tablespoon of butter. Pour in the orzo and toast it for 3 minutes. Add 3.5oz of chicken broth and cover the pot with a lid. Cook the orzo per instruction until al dente. Remove the pot from the heat. Open the lid and fluff the orzo.

Add the butter into the pot with the orzo. While the orzo is still hot, add in the pecorino cheese and black pepper and stir while slowing adding in as much of the ½ cup of chicken broth as necessary until the cheese has fully melted into a silky smooth sauce.

Serve with an additional sprinkle of cheese and black pepper.

Cacio e pepe or "cheese and pepper" is a Roman classic – an easy pasta sauce that uses pasta water for silky texture. Runner beans add freshness and bite

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