Cacio e pepe orto baltimore recipes - Main course
Author: Anthony Riley
This creamy, comforting orzo, inspired by the classic Roman pasta dish, is loaded with salty Pecorino cheese and plenty of black pepper. Rich, cheesy, and lightly spicy from the pepper this is Italy's quintessential "Mac and cheese".
Cacio e Pepe Orzo
Enjoy this minimalist Cacio e Pepe Orzo - a "cheese and pepper" pasta. It's an easy, dreamy creamy weeknight dinner option that comes together in under 25 minutes and only requires 5 ingredients!
Provided by: Shweta Garg
Total time: 25 minutes
Cook time: 25 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 5
Provided by: Shweta Garg
Total time: 25 minutes
Cook time: 25 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 5
Ingredients:
- 2 tbsp unsalted butter (divided)
- 16 oz orzo
- 4 cups chicken broth (low sodium)
- 4 oz pecorino romano (finely grated)
- 1 tbsp black pepper (freshly cracked)
Nutrition:
- Calories: 391 kcal
- Carbohydrate: 58 g
- Protein: 16 g
- Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 30 mg
- Sodium: 301 mg
- Fiber: 3 g
- Sugar: 2 g
- Serving Size: 1 serving
- In a large pot, melt 1 tablespoon of butter. Pour in the orzo and toast it for 3 minutes. Add 3.5 cups 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.
Tags:
One-Pot Creamy Cacio e Pepe Orzo
This creamy, comforting orzo, inspired by the classic Roman pasta dish, is loaded with salty Pecorino cheese and plenty of black pepper. Enjoy it as a side or dollop it with ricotta and call it the main affair.
Provided by: Sheela Prakash
Yields: 6 servings
Cuisine: Europe,Italian
Number of ingredients: 8
Provided by: Sheela Prakash
Yields: 6 servings
Cuisine: Europe,Italian
Number of ingredients: 8
Ingredients:
- 3 ounces Pecorino Romano cheese, finely grated (about 1 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
- 2 teaspoons coarsely ground black pepper, plus more for serving
- 2 tablespoons olive oil, plus more for serving
- 1 pound dried orzo pasta (about 2 1/2 cups)
- 3 cups water
- 2 cups whole or 2% milk
- 1 1/2 teaspoons kosher salt
- Whole-milk ricotta cheese, for serving as a main dish (optional)
Nutrition:
- Saturated Fat: 5.9 g
- Unsaturated Fat: 0.0 g
- Carbohydrate: 38.2 g
- Sugar: 5.4 g
- Serving Size: Serves 6
- Protein: 15.3 g
- Fat: 13.3 g
- Calories: 335 cal
- Sodium: 659.7 mg
- Fiber: 1.6 g
- Cholesterol: 0 mg
- Step 1
- Finely grate 3 ounces Pecorino Romano cheese (about 1 1/2 packed cups). Coarsely grind enough black pepper to get 2 teaspoons.
- Step 2
- Heat 2 tablespoons olive oil in a medium (3.5-quart or larger) Dutch oven or pot over medium heat until shimmering. Add the black pepper and 1 pound dried orzo, and sauté until the orzo is toasted in spots and the mixture is fragrant, 1 to 2 minutes.
- Step 3
- Add 3 cups water, 2 cups whole or 2% milk, and 1 1/2 teaspoons kosher salt, and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, 10 to 12 minutes.
- Step 4
- Remove the pot from the heat. Add 1 packed cup of the Pecorino and stir until melted, about 30 seconds. If serving as a main dish, transfer to individual bowls and dollop with a generous spoonful of ricotta cheese, if using. If serving as a side dish, serve it right out of the pot or transfer to a large serving bowl. Garnish with the remaining Pecorino, several grinds of black pepper, and a generous drizzle of olive oil.
Cacio e Pepe with Maryland Lump Crab!
Cacio e Pepe is a cinch to make and will quickly become one of your favorite comfort foods. Rich, cheesy, and lightly spicy from the pepper this is Italy's quintessential "Mac and cheese". Go as heavy as you like on the crab meat and parmesan, just make sure to serve this dish as soon as it's ready!
Provided by: Paul Kostandin
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mediterranean
Number of ingredients: 7
Provided by: Paul Kostandin
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mediterranean
Number of ingredients: 7
Ingredients:
- 16 ounces spaghetti
- 1 cup Maryland lump crab meat
- 1/4 cup extra virgin olive oil
- 1/4 cup butter
- 1 cup parmesan cheese
- 1 tsp salt
- 1 tbsp black pepper
How to cook:
- Bring a heavily salted pot of water to a boil over high heat.
- Add the spaghetti and cook until the past is al dente.
- Strain the pasta and reserve a 1/2 cup of the cooking water.
- Return the pasta and the 1/2 cup of pasta water back to the pot and place it on the stove over medium heat.
- Add the butter olive oil, salt and black pepper to the pot.
- Allow the liquid to come to a simmer and stir frequently to emulsify the butter and olive oil into the pasta water.
- Continue to simmer the liquid, and reduce the pasta water by a 1/3.
- To finish the pasta, remove the pot from the heat and slowly mix in the parmesan cheese.
- Fold in the crab meat gently.
- Serve immediately.
Cacio e pepe
Whip up a simple cacio e pepe for a speedy lunch. With four simple ingredients – spaghetti, pepper, parmesan and butter – this is a storecupboard favourite
Provided by: Good Food team
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 4
Provided by: Good Food team
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 4
Ingredients:
- 200g bucatini or spaghetti
- 25g butter
- 2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
- 50g pecorino or parmesan, finely grated
Nutrition:
- Calories: 565 calories
- Fat: 19 grams fat
- Saturated Fat: 12 grams saturated fat
- Carbohydrate: 75 grams carbohydrates
- Sugar: 3 grams sugar
- Fiber: 4 grams fiber
- Protein: 21 grams protein
- Sodium: 0.66 milligram of sodium
- 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.
