Cacio e Pepe
Cacio e Pepe

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, cacio e pepe. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

By The Bon Appétit Test Kitchen. Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese. This is how to make real cacio e pepe , the classic Roman pasta dish. Cacio e pepe is one of the simplest pasta dishes to make but it can be a bit tricky.

Cacio e Pepe is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Cacio e Pepe is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have cacio e pepe using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cacio e Pepe:
  1. Take 2 TSP Black Peppercorns,
  2. Take 5 Pink Peppercorns,
  3. Get 200 g Good Quality Linguine,
  4. Make ready Sea Salt, For Seasoning
  5. Make ready Pecorino Romano Freshly Grated, A Good Handful

Toss with olive oil, butter, black pepper, and grated Pecorino. Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly. This recipe is authentic as it comes and is the perfect version of Cacio e Pepe to make at home. The name is cacio e pepe: cheese and pepper.

Steps to make Cacio e Pepe:
  1. In a skillet over medium heat, add in black and pink peppercorns. - - Toast until aromatic. - - Transfer into a mortar and grind the peppercorns coarsely with pestle. - - Set aside.
  2. In the same skillet over medium heat, add 400ml of hot water and 100g of linguine. - - Season the water with salt until the water taste like the ocean. - - Cook the pasta until al dente.
  3. Remove the pasta. - - What you are left with is starchy pasta water. - - Do not discard this water. - - Add hot water into the pasta water until it reaches 400ml.
  4. Add in the remaining 100g of pasta. - - Taste the water if any more salt is needed. - - Cook until the pasta is al dente.
  5. It is simple calculation that when the pasta is almost al dente, the liquid will almost evaporate. - - Add in the ground pepper.
  6. Toss to combine well. - - Remove from heat. - - Toss in the cheese. - - Transfer into serving plate. - - Serve immediately.

This recipe is authentic as it comes and is the perfect version of Cacio e Pepe to make at home. The name is cacio e pepe: cheese and pepper. The addition of garlic changes the dish but it is still tasty. When making cacio e pepe, less is more. Cacio e pepe an elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil.

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