Pasta Cacio e Pepe recipes - Pasta and grains

Author: Jeffrey Tyree

Pasta and grains Entree Dinner Lunch Weeknight

Cacio e Pepe with Lemon
Pasta Cacio e Pepe
Vegan Cacio e Pepe
Vegan Cacio e Pepe
What is Cacio e pepe and how do you make it?
What is Cacio cheese?
What is Cacio Cacciatore?

Cacio e Pepe with Lemon

Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity and freshness.
Provided by: Martha Stewart
Total time: 15 minutes
Prep time: 15 minutes
Yields: 2
Number of ingredients: 8

Ingredients:

Coarse salt
8 ounces thick spaghetti or bucatini
1/2 stick unsalted butter, cut into 4 pieces, softened
3 ounces Grana Padano cheese, grated (1 cup)
2 teaspoons freshly cracked pepper (use a mortar and pestle or the coarsest setting on a grinder), plus more for garnish
3/4 ounce Pecorino Romano cheese, grated (1/4 cup)
1 small lemon (preferably Meyer)
High-quality extra-virgin olive oil, for drizzling

How to cook:

Bring a large pot of generously salted water to a boil. Add pasta, and cook until very al dente, about 2 minutes less than called for in package instructions. Reserve 1 cup pasta water before draining.
Transfer pasta to a 12-inch skillet (preferably nonstick). Add butter and 1/2 cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Grana Padano from becoming stringy in the finished dish.
Reduce heat to low, and mix in Grana Padano and cracked pepper. Grana Padano is softer than Pecorino Romano; it will melt into the buttery water, creating a sauce as the pasta finishes cooking.
Toss pasta with tongs to thoroughly coat it with sauce. Keep everything at a gentle simmer just until cheese melts and sauce thickens slightly, about 1 minute.
Remove from heat, then stir in Pecorino Romano. (Always add Pecorino off direct heat; it clumps when cooked.) Zest lemon over the pasta. Any type of lemon will do, but a Meyer is particularly nice in this dish: It's sweeter in flavor and aroma, with back notes of orange and lime. At this time of year, you'll find Meyer lemons at specialty-food stores and some supermarkets.
If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating. Divide between 2 warm bowls. Drizzle each with oil and lemon juice, and garnish with more cracked pepper. Serve immediately.

Notes: Vegan Cacio e Pepe Compound, This vegan cacio e pepe is aggregate we apperceive and adulation about abominable pasta (minus the cheese!): delicious, a little fancy, and …

Tags:

cacio e pepe with lemon

Adam Makes Cacio e Pepe, the New Way

In the inaugural episode of You're Welcome Season 2, Bon Appetit Editor-in-Chief, Adam Rapoport, shows us how to make the perfect pasta sauce. …

How to Pronounce Cacio e Pepe? (CORRECTLY)

27/06/2020 · Hear more Classic Italian dish names: https:// www .youtube. com /watch?v=giNzHWkIVEI&list=PLd_ydU7Boqa1rsAuuibiIf6jKiHPUo4bQListen …

Pasta Cacio e Pepe

_Pasta with Pecorino and Black Pepper_ This is an old Roman recipe in the tradition of _la cucina povera_ that has always been a favorite of poor and rich alike. (_Cacio_ is a word for "cheese" in Southern Italy.) It is incredibly simple and quick to prepare, but depends on having good-quality Pecorino Romano and pasta, and fragrant peppercorns in your larder. Make it with long or short pasta, whichever you prefer. The arugula is our addition; it brings fresh flavor and color to the dish.
Yields: 2 items
Number of ingredients: 5

Ingredients:

6 ounces penne or bucatini
3 tablespoons extra-virgin olive oil
1 cup (packed) fresh arugula, torn into pieces
1/3 cup (packed) freshly grated Pecorino Romano cheese (about 1 ounce)
Freshly ground black pepper

How to cook:

Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid. Pour out hot water from serving bowl. Immediately add drained pasta and oil to bowl, then arugula and cheese and toss to coat. If dry, add some of reserved pasta cooking liquid by tablespoonfuls. Season with salt and freshly ground black pepper and serve.

Notes: Cacio e Pepe with Lemon Recipe, Bring a large pot of generously salted water to a boil. Add pasta, and cook until very al dente, about 2 minutes less than called for in package instructions. Reserve 1 …

Vegan Cacio e Pepe

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!
Provided by: Alyssa
Total time: 135 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 9

Ingredients:

1 lb gluten-free spaghetti (I like Banza)
1 cup raw cashews , soaked at least 2 hours
1/2 cup nutritional yeast
1/4 cup lemon juice
1/2 - 1 tablespoon whole black peppercorns
1/2 teaspoon miso paste (or sea salt)
1/2 teaspoon sea salt
3/4 cup filtered water
Garnish with fresh basil , cracked pepper & grated macadamia nuts

Nutrition:

How to cook:

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.

Notes: Cacio E Pepe Bon Appetit | Thaller, Cacio E Pepe Bon Appetit. bonappetit.com Thaller. loading Ingredients. Kosher salt; 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti) 3 Tbsp. unsalted …

Vegan Cacio e Pepe

This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy nutritional yeast adds umami. Toasting the peppercorns boosts their flavor and softens them.
Provided by: Alexa Weibel
Total time: 30 minutes
Yields: 4 servings
Number of ingredients: 8

Ingredients:

Kosher salt
1/3 cup nutritional yeast
1/4 cup cashew butter
2 tablespoons white miso paste
1 tablespoon whole black peppercorns
16 ounces dried spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 lemon, squeezed as needed (optional)

How to cook:

Bring a large pot of lightly salted water to a boil over high. (Go easy on the salt here, since the miso paste added in Step 4 is high in salt.) Add the nutritional yeast, cashew butter and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife. (Alternatively, you can roughly chop them, or use a pepper grinder set to a coarse setting.)
Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.
Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.
Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add an extra splash of reserved pasta water to keep the sauce glossy, if needed.
Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.

Notes: CACIO E PEPE RESTAURANT RECIPES All You Need is, CACIO E PEPE RECIPE | BON APPéTIT. Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese. Provided …