Best Cacio E Pepe Crackers Recipes

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CACIO E PEPE WITH CRISPY PANCETTA



Cacio e Pepe with Crispy Pancetta image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons kosher salt
1 pound linguine
8 ounces pancetta, cut into 1/4-inch dice
1/2 cup cream
2 tablespoons unsalted butter
2 tablespoons fresh ground black pepper
1/4 cup grated Parmigiano Reggiano, plus more for garnish
1/4 cup grated Pecorino Romano, plus more for garnish
1/2 cup flat-leaf parsley leaves

Steps:

  • Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes.
  • While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.
  • With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately.

CACIO E PEPE FRICO



Cacio e Pepe Frico image

A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.

Provided by Ali Slagle

Categories     quick, crackers and chips, finger foods, appetizer

Time 15m

Yield 20 crackers

Number Of Ingredients 3

3/4 cup freshly grated Parmesan (about 2 ounces)
3/4 cup freshly grated pecorino cheese (about 2 ounces)
Freshly ground black pepper

Steps:

  • Heat oven to 400 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, gently toss together the cheeses.
  • Arrange heaping tablespoon-size mounds of the cheese mixture on the baking sheets, spacing them at least 1/2 inch apart. Using your fingers, gently pat down each mound to flatten. (It's O.K. if there are holes - the cheese will melt into a web.) Grind pepper over each round.
  • Bake until golden and crisp, 4 to 6 minutes. Let cool on the baking sheets until crisp, then transfer to a serving plate using an offset spatula.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 80 milligrams, Sugar 0 grams

TONNARELLI A CACIO E PEPE



Tonnarelli a Cacio e Pepe image

This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.

Provided by Maialino

Categories     Pasta     Dinner     Cheese     Kid-Friendly     Quick & Easy     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6-8 servings

Number Of Ingredients 7

Kosher salt
1 1/2 pounds dried tonnarelli or spaghetti alla chitarra
1/4 cup olive oil
2 tablespoons freshly ground black pepper
2 tablespoons unsalted butter
3 cups finely grated Pecorino Romano (about 6 ounces), plus more for serving
1/2 cup finely grated Grana Padano (about 1 ounce)

Steps:

  • Bring a large pot of salted water to a boil, filling pot slightly less than normal. (This increases the amount of starch leached from the pasta as it boils.)
  • Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain pasta, transferring 6 cups pasta cooking liquid to a medium saucepan; keep warm. Wipe out pasta pot.
  • Cook oil, pepper, and butter in pasta pot over high heat, stirring, until fragrant, 2 minutes. Add 1 1/2 cups pasta cooking liquid, bring to a boil, and cook, stirring occasionally, until reduced by half, 3-4 minutes. Add pasta and 1 1/2 cups pasta cooking liquid and cook over high heat, stirring vigorously to help draw starch from pasta, until sauce is thickened, about 5 minutes.
  • Remove pot from heat and add 1 cup pasta cooking liquid. Add 3 cups Pecorino Romano in large handfuls, stirring and tossing vigorously with tongs, until very creamy. Stir in Grana Padano, adding more pasta cooking liquid if pasta is dry. Transfer to a serving bowl and serve immediately with more Pecorino Romano on the side.

CACIO E PEPE CHEESE PUFFS



Cacio E Pepe Cheese Puffs image

When friends come over for dinner and I have a lot to cook, I serve the simplest appetizers: shards of aged Parmesan, slices of good salami and a bowl of salty Marcona almonds. But when I invite people to come for just a drink, I go all out and make something special like these cheese puffs, inspired by ones I had at Missy Robbins's restaurant Lilia in Brooklyn. Everyone always loves them!

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 35 to 40 puffs

Number Of Ingredients 8

1 cup whole milk
1/4 pound (1 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 extra-large eggs
1/2 cup freshly ground aged Italian Pecorino cheese, plus extra for sprinkling (see Cook's Notes)
1/2 cup freshly ground Italian Parmesan cheese
1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash

Steps:

  • Preheat the oven to 425˚ F. Arrange two racks evenly spaced in the oven.
  • In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan, heat the milk, butter, 1 teaspoon salt and 1 teaspoon pepper over medium heat, just until the milk is scalded (see Cook's Note). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, 1/2 cup of Pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated.
  • Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey's Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.) Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.

CACIO E PEPE CHEESE PUFFS



Cacio e Pepe Cheese Puffs image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 35 to 40 puffs

Number Of Ingredients 8

1 cup whole milk
1/4 pound (1 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 extra-large eggs
1/2 cup freshly grated aged Italian Pecorino cheese, plus extra for sprinkling
1/2 cup freshly grated Italian Parmesan cheese
1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
  • In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
  • Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.

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