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a new love – from our trip to Italy – spaghetti cacio e pepe

On my recent trip to Rome I tried many local dishes. Spaghetti (or any thick broad pasta) with a very basic cheese and black pepper seasoning. It was amazing and I couldn’t get enough of it!!! Here are some recipes I found while searching for one, and will try one out soon! also a picture from my trip to rome of cacio e pepe at ristoratne armando al pantheon. yummy!

recipe From Mario Batali

* 1/4 cup extra-virgin olive oil
* 1 pound bavette or linguini fine
* 2 tablespoons butter
* Cacio di Roma, for grating
* Freshly ground black pepper
* Salt

Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a large saute pan, heat the olive oil over high heat until it is almost smoking. Meanwhile, cook the pasta in the boiling water according to the package directions, until al dente. Drain the pasta, reserving the cooking liquid, and add to the saute pan with the oil. Add the butter and toss over high heat 1 minute. Grate plenty of cheese and black pepper over, add salt if necessary and serve immediately, divided evenly among 4 warmed pasta bowls.

recipe From Anna Maria Volpi

This is an extremely simple Roman dish, but there are a couple of precautions to take: The pasta should not be drained too much, and must be served very hot. The heat of the pasta melts the cheese and enhances the flavor of the black pepper. As soon as the pasta begins cooling down, it will no longer taste as good.

1/2 cup pecorino romano cheese, freshly grated
black pepper, freshly grated from the mill
1 lb (450 gr) spaghetti
salt

In a bowl, mix the grated pecorino romano cheese and a very generous quantity of black pepper freshly grated from the mill.

Cook the spaghetti in abundant salted water following manufacturer’s instructions, tasting for readiness from time to time. Before draining, reserve about 1/2 cup of the pasta boiling water.

When the spaghetti is al dente (firm but not too soft or overcooked) drain in a colander without shaking it too much, to maintain the pasta moist.

Pour the pasta into a bowl, top with the cheese, and toss.

Add 1 or more tablespoon of the reserved cooking water. Toss thoroughly. Serve at once.

recipe From Leites’s Culinaria

Sea salt
1/4 cup finely grated Parmigiano-Reggiano cheese
1/4 cup finely grated pecorino Romano cheese
1/2 pound DeCecco brand linguini fini
2 tablespoons unsalted butter, chilled
2 tablespoons extra-virgin olive oil
1 tablespoon very coarse, freshly ground black pepper

1. Bring a large pot of water to a boil. Sprinkle in enough sea salt so that it tastes seasoned. Meanwhile, mix the cheeses together in a small bowl. When the water boils, add the linguini and cook it for 6 minutes, stirring occasionally. Near the end of cooking, scoop out about 1/2 cup of cooking water and reserve.

2. Drain the pasta and return it to the pot. Drop in the butter, oil and 1/2 tablespoon pepper and stir with tongs or a large fork, lifting and folding the pasta together. Add about 1/4 cup of the pasta water to the pot and place it over medium-high heat. Cook for a minute, stirring to emulsify the sauce. Test a noodle to see if it’s done. It should still be a bit firm in the center, though not as stiff as licorice. Remove from the heat and sprinkle half the cheese over the pasta. Blend once more, then divide the pasta among four warm bowls. Pass the rest of the cheese and pepper at the table.

recipe From Gourmet Magazine via epicurious

2 teaspoons black peppercorns
1/2 lb spaghetti
2 1/2 oz very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving

Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.

Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.

Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

recipe From Bon Apetit via epicurious

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

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.

recipe From RomeFile

Ingredients (per person)

* 150g tonnarelli all’uovo
* a heaped tablespoon of pecorino
* plenty of freshly ground black pepper.

Start the water boiling and cook the pasta. Then drain it, remembering to save some of the water. Mix the cheese and the pepper in with the pasta, adding the water a drop at a time (you really won’t need much) to help everything stick together. Serve with bread to mop up the cheesy, peppery goo.

recipe From Gastronomie

* 1lb broad pasta (calamarata, farfalle, papardelle)*
* 2 T cold-pressed extra virgin olive oil
* 1 c. Pecorino Romano, freshly grated + more for garnish
* 2 T freshly ground black pepper
* 1/2 t freshly ground white pepper

1. Cook the pasta per the instructions in very well-salted water, leaving just the other side of al dente. Reserve 1/2 cup of cooking water
2. Drain the pasta, return to the pasta pot, and toss gently with the olive oil.
3. Add in the cheese and pepper, stirring to coat; add cooking water back in as needed so that the “sauce” coats the pasta.

That’s it. It’s an incredibly simple, incredibly satisfying dish which is totally dependent on the quality of the ingredients. So make sure that cheese is freshly grated, and if you can find fresh egg pasta, all the better. And don’t even bother trying to make this with ground pepper out of a tin — it absolutely MUST be fresh-ground.

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