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jcallaghan / The-Cookbook

A plain text archive of all my favourite food and drink recipes.
https://jcallaghan.com/category/journal/food-drink/
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Cacio e Peppe #359

Closed jcallaghan closed 2 years ago

jcallaghan commented 2 years ago

This is a beautifully simple yet technical complex pasta dish that tastes absolutely delicious. Watching the videos I found while researching this dish were real fun to watch.

Ingredients

Method

  1. Toast whole Peppercorns for about 3 minutes or until fragrant. Then empty your pepper mill and add the toasted peppercorns to it. Then grate coarse peppercorns into a pan without any heat on it.
  2. Salt pasta water and get it boiling. Then add the pasta to it and give it a good mix. Let it cook about half way, then add a ladle or two of the pasta water to the pan with the black pepper. Put on the heat to high and start to reduce that starchy water.
  3. Then take a bowl of your pecorino cheese and add a ladle or two of the pasta water and mix it very well to create a cheese paste. Set that aside.
  4. Once the pasta is about a minute or two away from being al dente, transfer the pasta from the water to the pan. Add some more pasta water if needed and finish cooking it in the pan until it is al dente. Add pasta water as needed.
  5. Once the pasta is al dente and cooked to your liking, turn off the heat and mix in the cheesy paste. Mix and stir or toss it in the pan. The idea is to emulsify the cheese and the pasta water to form a creamy sauce that clings to the pasta. Once the sauce has come together, plate it immediately.
  6. Plate a nice mound of it, a little extra sauce and finish with a little more fresh cracked black pepper. It’s just 4 ingredients, but it comes together into something quite amazing.

Notes

  1. This dish of just three ingredients is incredibly technical but worth mastering as it is absolutely delicious.

Pictures

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Related

jcallaghan commented 2 years ago

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Ingredients

Method

  1. Toast whole Peppercorns for about 3 minutes or until fragrant. Then empty your pepper mill and add the toasted peppercorns to it. Then grate coarse peppercorns into a pan without any heat on it.
  2. Salt pasta water and get it boiling. Then add the pasta to it and give it a good mix. Let it cook about half way, then add a ladle or two of the pasta water to the pan with the black pepper. Put on the heat to high and start to reduce that starchy water.
  3. Then take a bowl of your pecorino cheese and add a ladle or two of the pasta water and mix it very well to create a cheese paste. Set that aside.
  4. Once the pasta is about a minute or two away from being al dente, transfer the pasta from the water to the pan. Add some more pasta water if needed and finish cooking it in the pan until it is al dente. Add pasta water as needed.
  5. Once the pasta is al dente and cooked to your liking, turn off the heat and mix in the cheesy paste. Mix and stir or toss it in the pan. The idea is to emulsify the cheese and the pasta water to form a creamy sauce that clings to the pasta. Once the sauce has come together, plate it immediately.
  6. Plate a nice mound of it, a little extra sauce and finish with a little more fresh cracked black pepper. It’s just 4 ingredients, but it comes together into something quite amazing.
YouTube
how to make REAL CACIO E PEPE like they do in ROME
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. I'...
NA Cooking Show
how to make real CACIO E PEPE pASTA
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. I'm going to show you the real, authentic way to make cacio e pepe the right way. ​INGREDIENTS 1 Lb Spaghetti 1 1/2 - 2 Cups of Pecorino Romano Cheese, Finely Grated, not shredded 1 Tablespoon Whole Tellicherry Black Peppercorns, Toasted Salted Pasta Water DIRECTIONS ​ Toast whole Peppercorns for about 3 minutes or until fragrant. Then empty yo
jcallaghan commented 2 years ago

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Ingredients

Method

  1. This cacio e pepe pasta recipe starts with boiling the water on the stove in a large pot.
  2. When the water comes to boil, add rock salt and let it dissolve.
  3. Add the pasta to the boiling water, keeping an eye on the time and cooking the pasta 2-3 minutes less than the desired cooking time.
  4. Next, is the secret to taking your cacio e pepe pasta recipe from good to GREAT! Put the fry pan on your stove at a medium heat and sprinkle a generous amount of freshly cracked pepper in it.
  5. Leave the pepper to lightly toast for a few minutes and grate at least 300g of pecorino cheese into a bowl.
  6. Once the pepper has been toasting for a few minutes, use a ladle and scoop out some pasta water, pouring it into the pan where it should bubble up!

VINCENZO’S PLATE TIP: The water should become a little bit white, which is a perfect sign! This is the starch and will help the pepper (and cheese) to stick to your pasta!

  1. Now, add half a ladle of water to your bowl and mix it together using a fork or a spatula to create a thick paste. Don’t add too much or it will become runny (If it does, add extra grated pecorino cheese to thicken it up again).
  2. Once the pasta has approx. 3 minutes left to cook, using a set of long tongs, get the pasta out and add it to your fry pan. Mix this together really well and add a cup full of pasta water too.
  3. If you notice the water drying up, add some more along with more pepper and keep mixing.
  4. After mixing this through for 2 minutes, turn the heat off, and add the cheesy paste for the cacio e pepe recipe to the pan.
  5. Now it’s very important to help the cheese melt and dissolve into the water. For the perfect cacio e pepe, there shouldn’t be any stringy or thick pieces of cheese in your pasta.
  6. Combine all of this for at least another minute or until all of your cheese is dissolved and then toss your pan up even gently if you find it hard because it will help to stop the cheese from over cooking and also lather all the strands of pasta even more.
YouTube
How to Make BEST CACIO E PEPE PASTA
CACIO E PEPE PASTACacio e pepe pasta is the original mac and cheese. This simple recipe, originating in Rome uses four main ingredients but there are a few t...
Vincenzo's Plate
CACIO E PEPE RECIPE
Cacio e pepe recipe. This simple pasta, riginating in Rome uses four main ingredients but there are a few techniques to make it simply spectacular.
jcallaghan commented 2 years ago

Chef Alex

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YouTube
This Italian Pasta Dish Had A Tremendous Impact On Me... (Cacio e Peppe)
No butter - No cream. True "Cacio E Pepe" only requires Pasta, Pecorino cheese and Black Pepper. Still the creamiest Pasta dish ever. My cookbook : http://sm...
YouTube
Did I Just Make Cacio E Pepe Better ? (Italians don't watch)
Cacio e Pepe is one of the most iconic pasta dish of all Italian cuisine. Touching it is considered a sacrilege… Oops. In my defence, I really tried to impro...
jcallaghan commented 2 years ago

Chef Gennaro Contaldo

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YouTube
Cacio e Pepe | Gennaro Contaldo
For more information on any Jamie Oliver products featured on the channel click here: http://www.jamieoliver.com/shop/homeware/For more nutrition info, click...
jcallaghan commented 2 years ago

Garlic Cacio e Peppe via MobKitchen

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Method

  1. Roast 3 whole garlic bulbs 45 mins at 180°C in baking p.
  2. Toast 1 ½ tbsp pepper corns.
  3. Grate 160g cheese combine with pepper.
  4. Add the zest of a lemon.
  5. Squeeze roasted garlic and combine with cheese, pepper and lemon zest.
  6. Mix together to form lumpy paste.
  7. Cook pasta in salt water.
  8. Add some of the pasta water to the cheese mix. Bit by bit stir this in and add more water until it is a nice creamy consistency.
  9. Remove pasta once aldete saving pasta water
  10. Add the pasta back to a pan and combine with cheese mix.
  11. Add more pasta water until the pasta is creamy (emulsified).
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jcallaghan commented 2 years ago

Vincenzo's Plate - Italian Chef Reacts to Most Popular CACIO E PEPE VIDEOS

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YouTube
Italian Chef Reacts to Most Popular CACIO E PEPE VIDEOS
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) http://bit.ly/SubscribeToMyYOUTUBEchannelThere are too many popular Cacio e Pepe videos out there but ar...
jcallaghan commented 2 years ago

Cook 09/02/2022

Slightly too peppery and a little on the dry side rather than creamy like I had hoped to achieve.

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