Hello, I am Laura. Today, we’re going to make cacio e pepe recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cacio e Pepe Recipe
Cacio e Pepe is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Cacio e Pepe is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook cacio e pepe using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cacio e Pepe:
- Get 1 salt
- Prepare 1 lb spaghetti
- Get 1/4 cup olive oil
- Make ready 2 tbsp whole black peppercorns
- Take 6 oz peccorino, grated
Steps to make Cacio e Pepe:
- Cook spaghetti to just under al dente. Steps 2 and 3 can be performed as the pasta cooks. - - https://cookpad.com/us/recipes/355982-how-to-cook-dry-pasta
- Using a mortar and pestle, grind the black pepper. The pepper should be pretty well ground, but it’s nice to leave some larger chunks in the mix, sparks of flavor as they crush between your teeth.
- Heat olive oil in a pan large enough to accommodate your spaghetti. When the oil begins to bubble, toss in the black pepper. Stir over heat until the aroma of toasting black pepper hits you in the face. Quench the pan with a ladle of pasta water and remove from heat. Set aside.
- When the spaghetti is a couple minutes from being done, return the pepper infused water to a boil and make sure that your grated cheese is close at hand.
- As the spaghetti nears doneness, just to the point that you would almost want to eat it, use a pasta spoon to scoop out and transfer the noodles from the boiling pasta water to the simmering sauce. Don’t discard the pasta water just yet.
- Continue cooking the pasta in the pepper sauce, adding small ladles of pasta water as needed, until the spaghetti is cooked to your liking. Be careful not to overseason. That pasta water should be pretty salty.
- With the noodles perfectly cooked and some water remaining in the bottom of the pan, quickly remove the pan from heat and stir in the grated pecorino. The cheese should dissolve into a velvety sauce, almost as though you’d used egg as you would in a carbonara. This final step can take a little practice. You need the right temperature and the right amount of water left in the pan to get that awesome creamy texture. Keep at it. At least the mistakes are edible.
- To serve, just double check and adjust the seasoning before you scoop a portion into a bowl and get to work.
So that’s going to wrap this up for this special dish cacio e pepe recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
