Best Cacio Pepe Steamed Buns Recipe By Tasty Recipes

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CACIO E PEPE RECIPE BY TASTY



Cacio E Pepe Recipe by Tasty image

Some call this pasta dish grown up mac 'n' cheese; we just call it delicious. Tender spaghetti is tossed in a luscious sauce that comes together with just 3 ingredients; butter, pepper, and grated Parmesan.

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

CARNITAS STEAMED BUNS RECIPE BY TASTY



Carnitas Steamed Buns Recipe by Tasty image

Here's what you need: chili powder, cumin, dried oregano, salt, pepper, pork shoulder, medium onion, jalapeñoes, lime juice, orange juice, garlic, instant dry yeast, sugar, warm water, flour, salt, baking powder

Provided by Tasty

Categories     Appetizers

Yield 10 balls

Number Of Ingredients 17

1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
3 lb pork shoulder
1 medium onion, roughly chopped
2 jalapeñoes, roughly chopped
¼ cup lime juice
½ cup orange juice
5 cloves garlic
1 tablespoon instant dry yeast
2 tablespoons sugar
1 cup warm water
3 cups flour
1 teaspoon salt
1 teaspoon baking powder

Steps:

  • For the slow cooker carnitas: Combine the spices in a bowl and rub all over the pork shoulder.
  • In your slow cooker, place onions and jalapeños. Place pork shoulder on top of the onions and jalapeños. Add the lime juice, orange juice and garlic cloves.
  • Cover and cook low for 8 hours or high for 4 hours.
  • For the buns: Dissolve instant yeast, sugar and warm water in a small bowl. Let it proof/activate for 5 minutes or until bubbly or foamy.
  • Sift together the dry ingredients (flour, salt and baking powder).
  • Add the yeast mix to the dry ingredients, knead to form ball of dough.
  • Place ball of dough into greased bowl, cover and proof dough for 1 hour or until double in size.
  • Punch down dough, roll out and cut into golf ball sized pieces. Cover and rest the golf ball sized dough balls for 15 minutes.
  • When slow cooker carnitas are done, pull apart with a fork and transfer to a separate bowl. Keep the juices in the slow cooker and use it for a dipping sauce later.
  • When ready, prepare your steamer over high heat.
  • Flatten each dough ball, add about a tablespoon of pulled carnitas to the center and pull the sides of the dough around the filling.
  • Place seam side down on a piece of parchment paper. Steam for 15 minutes.
  • Serve with the slow cooker juices as a dipping sauce. If the dipping sauce has too much fat, skim the fat.
  • Enjoy!

Nutrition Facts : Calories 452 calories, Carbohydrate 39 grams, Fat 18 grams, Fiber 2 grams, Protein 32 grams, Sugar 4 grams

CACIO E PEPE PIZZA RECIPE BY TASTY



Cacio E Pepe Pizza Recipe by Tasty image

Prepare yourself for a melt-in-your-mouth experience as we transform a classic pasta dish into a cheesy, peppery pizza. Top homemade pizza dough with mozzarella and Pecorino Romano cheese and lots of freshly ground black pepper. Then, finish with a swirl of Parmesan cream that will leave your taste buds wanting more. We add a bit of crushed ice to the center of the pizza dough before baking to create a slightly sticky surface that will help the cheese melt into a sauce and prevent the center of the crust from burning.

Provided by Betsy Carter

Categories     Lunch

Time 10h15m

Yield 1 pizza

Number Of Ingredients 12

2 cups bread flour, plus more for dusting
1 cup warm water
¾ teaspoon instant yeast
2 teaspoons kosher salt
2 tablespoons olive oil, divided
2 teaspoons crushed ice
½ cup whole milk ricotta cheese
¼ cup freshly grated parmigiano-reggiano cheese
2 tablespoons heavy cream
8 slices fresh mozzarella cheese
1 cup shredded pecorino romano cheese
1 tablespoon freshly ground black pepper

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

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