Cacio e Pepe
Cacio e Pepe

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cacio e pepe. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cacio e pepe (Italian pronunciation: [kaˈtʃo e ˈpeːpe]) is a pasta dish from modern Roman cuisine. "Cacio e pepe" means "cheese and pepper" in several central Italian dialects. 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 meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Cacio e Pepe is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook 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. Make ready 2 TSP Black Peppercorns,
  2. Take 5 Pink Peppercorns,
  3. Prepare 200 g Good Quality Linguine,
  4. Make ready Sea Salt, For Seasoning
  5. Get Pecorino Romano Freshly Grated, A Good Handful

Cacio e pepe literally translates to "cheese and pepper," so no guessing on what ingredients to grab from the fridge! It has Roman origins, traditionally using Pecorino Romano cheese, made from aged sheep's milk, and freshly ground black pepper as the base for the sauce. Though not exactly typical in cacio e pepe, we found that incorporating olive oil makes emulsifying the delicate cheese sauce a far less finicky process. Grating the cheese (as opposed to shredding) or using a Microplane is also key, as this allows the cheese to melt quickly.

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.

Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly. The translation of Cacio e Pepe literally means cheese and pepper. This pasta dish is incredibly simple, but packs a lot of rich flavor with pecorino Romano cheese and freshly ground pepper. Cacio e pepe: old favourite, new love or hipster fad? What's your secret, and which other simple pasta dishes should every good carb-lover have in their repertoire?

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