Best Cacio E Pepe Recipe By Tasty Recipes

EASY CACIO E PEPE PASTA FILLING RECIPE BY TASTY

Steps:

• Add the ricotta to a strainer or wrap in cheesecloth and hang over a medium bowl. Refrigerate overnight to drain excess moisture. This step is optional, but will help you achieve an extra creamy filling.
• In a food processor, combine the ricotta, spinach, nutmeg, Parmigiano-Reggiano, and mozzarella and blend until smooth and rich. Season with salt and pepper to taste.
• Use to fill your favorite pasta shapes, such as ravioli or tortellini.
• Enjoy!

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
• Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
• Stir in the reserved pasta water.
• Toss in the cooked pasta. Reduce the heat to low.
• Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
• Season with salt, if desired.
• Enjoy!

CACIO E PEPE PIZZA RECIPE BY TASTY

Steps:

• Make the pizza dough: In a large bowl, combine the flour and warm water and stir with your hands until a shaggy mass forms (it will be a little dry, but will hydrate after resting). Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes.
• Uncover the bowl and sprinkle the yeast and salt over the dough. Stir with a wooden spoon until the yeast and salt are evenly distributed.
• Turn the dough out onto a lightly floured surface and knead until a smooth ball forms, about 10 minutes. It will be very sticky because of the high hydration. Try not to use too much extra flour; instead use a bench scraper or flat metal spatula to scrape the dough from the surface and continue kneading. You can also dip your palms in flour to help keep the dough from sticking.
• Grease a clean large bowl with 1 tablespoon of olive oil, then place the dough in the bowl, cover with the kitchen towel, and let rise in a warm place until doubled in size, about 90 minutes. Remove the towel and loosely cover the bowl with plastic wrap, then place in the refrigerator overnight.
• Make the Parmesan cream: Add the ricotta, Parmigiano-Reggiano, and heavy cream to a blender and blend on medium speed until just combined, about 15 seconds. Transfer to a zip-top bag and refrigerate until ready to use.
• Remove the dough from the refrigerator and let come to room temperature, about 30 minutes.
• Preheat the oven to 500°F (260°C). Place a baking sheet, upside down, in the center of the oven while it preheats.
• Drizzle the remaining tablespoon of olive oil over a clean baking sheet.
• Transfer the dough from the bowl to the oiled baking sheet. Gently use your hands to stretch it into a 12-inch round. Place the crushed ice in the center of the dough.
• Place the baking sheet with the pizza in the oven on top of the inverted baking sheet. Bake until the edges begin to crisp and the pizza dough is light golden in color, about 8 minutes.
• Remove the pizza from the oven and arrange the mozzarella slices evenly on top, then sprinkle with the Pecorino Romano.
• Return the pizza to the oven and continue baking until the cheese is completely melted, about 4 minutes more.
• Remove the pizza from the oven and use a pepper mill to evenly grind the black pepper over the entire pizza.
• Cut a ½-inch opening from the corner of the zip-top bag with the Parmesan cream, then drizzle in a circular pattern over the pizza.
• Slice into 8 pieces and serve.
• Enjoy!
• Recipe By: Codii Lopez
• Inspired By: La Cucina Italiana

CACIO E PEPE RECIPE BY TASTY

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!