Cacio E Pepe With Asparagus And Artichokes Recipe by Pamy Fatto con amore
Cooking Instructions 30 min 1 First, trim and remove the woody ends from the asparagus stems. Rinse them and cook in a skillet with a little water and a pinch of salt. 2 Clean the artichokes, keeping only the hearts. Cut them into wedges and place them in water with lemon juice to prevent browning. Transfer to a pan and cook with olive oil, garlic, and parsley. 3 Deglaze with the wine, then continue cooking with a little water. When done, turn off the heat and add the cooked asparagus. 4 Grate the Parmesan and Pecorino cheeses and combine them in a bowl with freshly ground black pepper. 5 Mix with a spoon or whisk, gradually adding warm (not boiling) water until you get a thick, smooth cream. 6 Cook the pasta in boiling salted water. Drain it al dente and add it to the pan with the vegetables. 7 Add the cacio e pepe cream and toss, adding a ladle or more of the pasta cooking water as needed. Plate and serve. 1 First, trim and remove the woody ends from the asparagus stems. Rinse them and cook in a skillet with a little water and a pinch of salt. 1 First, trim and remove the woody ends from the asparagus stems. Rinse them and cook in a skillet with a little water and a pinch of salt. 2 Clean the artichokes, keeping only the hearts. Cut them into wedges and place them in water with lemon juice to prevent browning. Transfer to a pan and cook with olive oil, garlic, and parsley. 2 Clean the artichokes, keeping only the hearts. Cut them into wedges and place them in water with lemon juice to prevent browning. Transfer to a pan and cook with olive oil, garlic, and parsley. 3 Deglaze with the wine, then continue cooking with a little water. When done, turn off the heat and add the cooked asparagus. 3 Deglaze with the wine, then continue cooking with a little water. When done, turn off the heat and add the cooked asparagus. 4 Grate the Parmesan and Pecorino cheeses and combine them in a bowl with freshly ground black pepper. 4 Grate the Parmesan and Pecorino cheeses and combine them in a bowl with freshly ground black pepper. 5 Mix with a spoon or whisk, gradually adding warm (not boiling) water until you get a thick, smooth cream. 5 Mix with a spoon or whisk, gradually adding warm (not boiling) water until you get a thick, smooth cream. 6 Cook the pasta in boiling salted water. Drain it al dente and add it to the pan with the vegetables. 6 Cook the pasta in boiling salted water. Drain it al dente and add it to the pan with the vegetables. 7 Add the cacio e pepe cream and toss, adding a ladle or more of the pasta cooking water as needed. Plate and serve. 7 Add the cacio e pepe cream and toss, adding a ladle or more of the pasta cooking water as needed. Plate and serve. 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 🍅🌷 Oven Cooked Zucchini Chocolate Chip Muffin My Own Version of Sushi Baked pork chop, feta, tomato, honey, truffled potatoes & grapes Lemon and Oyster Sauce Thigh Oven Cooked Zucchini Chocolate Chip Muffin My Own Version of Sushi Baked pork chop, feta, tomato, honey, truffled potatoes & grapes Lemon and Oyster Sauce Thigh Mix Fruits Punch Watermelon -Orange Juice My Own Version of Sushi Oven Cooked Zucchini Bake Fish Fillet Healthy Fig / Anjeer Ice Cream Aloo Paratha Lemon and Oyster Sauce Thigh Suji toast Pithla with parathas Mix Fruits Punch Watermelon -Orange Juice My Own Version of Sushi Oven Cooked Zucchini Bake Fish Fillet Healthy Fig / Anjeer Ice Cream Aloo Paratha Lemon and Oyster Sauce Thigh Suji toast Pithla with parathas