Cacio E Pepe (Pasta With Cheese And Pepper) Recipe by Ricardo
Cooking Instructions 45 minutes 1 Toast peppercorns in Dutch oven over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Transfer peppercorns to spice grinder or mortar and pestle and grind until coarsely ground. Transfer 1 teaspoon pepper to large heatproof bowl (large enough to sit over the Dutch oven) and set aside. Reserve remaining pepper for serving. 2 Process Pecorino in food processor until finely ground, about 2 minutes. 3 With processor running, slowly add 3 tablespoons hot water and process until spoonable, homogeneous paste forms (consistency should resemble thick yogurt or sour cream), about 1 minute. (If paste has stiff, cream cheese-like consistency, continue processing, adding up to an additional 3 tablespoons hot water, 1 tablespoon at a time.) Scrape down sides of bowl and continue to process until smooth (paste will still look slightly grainy), 1 minute longer. Transfer cheese paste to bowl. 4 Bring 1 1/2 quarts water to boil in now-empty Dutch oven. Add pasta and a pinch teaspoon salt and cook, stirring often, until al dente. Just before pasta finishes cooking, reserve 3/4 cup cooking water. Add 1 1/2 tablespoons reserved cooking water to pepper in large bowl. 5 When pasta is al dente, use tongs to QUICKLY transfer pasta to bowl with pepper (do not drain water in Dutch oven). Add 3 tablespoons reserved cooking water and half of cheese paste and vigorously toss and stir pasta with tongs until paste is melted, 1 to 2 minutes. 6 Add remaining paste and continue to toss and stir until paste is melted and pasta is coated in glossy, lightly thickened sauce, 1 to 2 minutes longer, adjusting consistency with remaining reserved cooking water as needed. (If pasta cools and sauce seems stiff, set bowl over Dutch oven and use residual heat from pasta water to gently rewarm while stirring, no longer than 30 to 60 seconds.) 7 Serve immediately in warmed bowls, passing reserved pepper and grated cheese separately. 1 Toast peppercorns in Dutch oven over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Transfer peppercorns to spice grinder or mortar and pestle and grind until coarsely ground. Transfer 1 teaspoon pepper to large heatproof bowl (large enough to sit over the Dutch oven) and set aside. Reserve remaining pepper for serving. 1 Toast peppercorns in Dutch oven over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Transfer peppercorns to spice grinder or mortar and pestle and grind until coarsely ground. Transfer 1 teaspoon pepper to large heatproof bowl (large enough to sit over the Dutch oven) and set aside. Reserve remaining pepper for serving. 2 Process Pecorino in food processor until finely ground, about 2 minutes. 2 Process Pecorino in food processor until finely ground, about 2 minutes. 3 With processor running, slowly add 3 tablespoons hot water and process until spoonable, homogeneous paste forms (consistency should resemble thick yogurt or sour cream), about 1 minute. (If paste has stiff, cream cheese-like consistency, continue processing, adding up to an additional 3 tablespoons hot water, 1 tablespoon at a time.) Scrape down sides of bowl and continue to process until smooth (paste will still look slightly grainy), 1 minute longer. Transfer cheese paste to bowl. 3 With processor running, slowly add 3 tablespoons hot water and process until spoonable, homogeneous paste forms (consistency should resemble thick yogurt or sour cream), about 1 minute. (If paste has stiff, cream cheese-like consistency, continue processing, adding up to an additional 3 tablespoons hot water, 1 tablespoon at a time.) Scrape down sides of bowl and continue to process until smooth (paste will still look slightly grainy), 1 minute longer. Transfer cheese paste to bowl. 4 Bring 1 1/2 quarts water to boil in now-empty Dutch oven. Add pasta and a pinch teaspoon salt and cook, stirring often, until al dente. Just before pasta finishes cooking, reserve 3/4 cup cooking water. Add 1 1/2 tablespoons reserved cooking water to pepper in large bowl. 4 Bring 1 1/2 quarts water to boil in now-empty Dutch oven. Add pasta and a pinch teaspoon salt and cook, stirring often, until al dente. Just before pasta finishes cooking, reserve 3/4 cup cooking water. Add 1 1/2 tablespoons reserved cooking water to pepper in large bowl. 5 When pasta is al dente, use tongs to QUICKLY transfer pasta to bowl with pepper (do not drain water in Dutch oven). Add 3 tablespoons reserved cooking water and half of cheese paste and vigorously toss and stir pasta with tongs until paste is melted, 1 to 2 minutes. 5 When pasta is al dente, use tongs to QUICKLY transfer pasta to bowl with pepper (do not drain water in Dutch oven). Add 3 tablespoons reserved cooking water and half of cheese paste and vigorously toss and stir pasta with tongs until paste is melted, 1 to 2 minutes. 6 Add remaining paste and continue to toss and stir until paste is melted and pasta is coated in glossy, lightly thickened sauce, 1 to 2 minutes longer, adjusting consistency with remaining reserved cooking water as needed. (If pasta cools and sauce seems stiff, set bowl over Dutch oven and use residual heat from pasta water to gently rewarm while stirring, no longer than 30 to 60 seconds.) 6 Add remaining paste and continue to toss and stir until paste is melted and pasta is coated in glossy, lightly thickened sauce, 1 to 2 minutes longer, adjusting consistency with remaining reserved cooking water as needed. (If pasta cools and sauce seems stiff, set bowl over Dutch oven and use residual heat from pasta water to gently rewarm while stirring, no longer than 30 to 60 seconds.) 7 Serve immediately in warmed bowls, passing reserved pepper and grated cheese separately. 7 Serve immediately in warmed bowls, passing reserved pepper and grated cheese separately. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 California Farm Scalloped Aubergine/Eggplant Dish California Farm Duck Confit California Farm Scalloped Aubergine/Eggplant Dish California Farm Duck Confit Spinach Matar Paneer Aloo Besan Chilla Berry Tart Filling Carrots halwa Methi aloo paratha Banarasi Gol Kachori 📌 Moong dal dry sabji Moong dal Daliya with Amla Spring onion curry Methi Ajwain Cheesy Paratha Spinach Matar Paneer Aloo Besan Chilla Berry Tart Filling Carrots halwa Methi aloo paratha Banarasi Gol Kachori 📌 Moong dal dry sabji Moong dal Daliya with Amla Spring onion curry Methi Ajwain Cheesy Paratha