Best Cacio E Pepe Pizza Recipe By Tasty Recipes

Cacio E Pepe Recipe by Tasty image

Provided by Betsy Carter

Categories Lunch

Time 10m

Yield 1 serving

Number Of Ingredients 6

kosher salt, to taste
8 oz dried spathetti
3 tablespoons unsalted butter
1 teaspoon freshly ground black pepper, plus more to taste
1 cup grated parmesan cheese
flaky sea salt, to taste

Steps:

Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
Enjoy!

Nutrition Facts : Calories 1512 calories, Carbohydrate 171 grams, Fat 62 grams, Fiber 7 grams, Protein 63 grams, Sugar 7 grams

Cacio E Pepe Pizza image

Provided by Food Network Kitchen

Time 2h45m

Yield 4 servings

Number Of Ingredients 13

2 3/4 cups all-purpose flour, plus more for dusting
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 cup warm water (about 100 degrees F)
2 teaspoons sugar
1 teaspoon active dry yeast
2 tablespoons extra-virgin olive oil, plus more for the bowl
1/2 cup ice cubes
1/4 cup extra-virgin olive oil
1 cup fresh ricotta cheese (about 8 ounces)
1 cup finely grated pecorino Romano cheese (about 4 ounces)
2 teaspoons coarsely ground pepper
Kosher salt

Steps:

Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
Make the pizza: One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees F. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with 2 tablespoons olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes.
Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons olive oil on top and season with salt.