colleenmomof2
Well-known member
smileys/wink.gif waiting to see what 1 tsp of pepper each will do to our digestive tracts! Colleen
MY CACIO E PEPE - “classic” with no oil or butter
adapted video @ https://www.chowhound.com/videos/chow-to/cacio-pepe-recipe
“The most important thing to remember for a successful cacio e pepe is not to stop mixing too soon. At first, the cheese will tend to clump together, but don't be discouraged. Keep on mixing vigorously, adding a bit of cooking water if you need to so that the pasta slithers around freely, until the cheese melts entirely and clings uniformly to the pasta. If, on the other hand, the pasta is too wet for the cheese to cling to the pasta, add more grated cheese. On the other hand, you shouldn't take too long either, as the pasta will be cooling off the whole time. If you take too long, the cheese will begin to harden and your pasta will start to get cold. So be energetic in your stirring. I find that tongs are perfect for this job, but the traditional pasta fork will do you just fine. Getting this mixing business right is a bit tricky at first, but it will come with a bit of practice.” Memorie di Angelina
For 2 dinner portions (very quick process - be prepared):
Assemble:
deep fry pan, pasta pot, large sieve/strainer, very large measuring cup or pot to save drained pasta water, soup ladle, spatula/scraper and tongs to toss spaghetti
Process:
Right before you make, VERY, very finely, grate block of imported Pecorino Romano cheese (.6 pound) OR grate then pulverize in food processor
Add about 2 teaspoons of fresh black pepper mill (around 50 grinds) to to deep fry pan
Cook 8 oz dry fettuccine in a generously salted, considerably less water than usual so that it’s extra starchy, for a minute less than range on box (10 minutes) - a minute less than al dente. Stir frequently. Drain to catch/save starchy water. Don’t rinse. Toss drained hot pasta with tongs in strainer to separate strands.
Moving quickly, toast pepper in frying pan on turned off burner for 1-2 minutes to warm and release aroma. Whisk 3 soup ladles full of hot pasta water into pepper - which will immediately bubble up - stirring to combine. On turned off burner, cook/simmer for 2 minutes to concentrate slightly. Pull off the hot burner to a cool one on stove and let sit for 2 minutes to help prevent clumping from having both the pasta and the cheese too hot when they are combined.
Add cooked pasta to pepper water, tossing quickly with tongs to coat strands. Sauce will be wet.
Sprinkle most of the finely grated Pecorino cheese over pasta and stir/flip pan to emulsify with tongs. The sauce is quite a bit saucier/wetter than you would think. Toss pasta vigorously and constantly, but gently, until a smooth and creamy sauce forms - make sure to scrape off cheese stuck to tongs and stir back into sauce. The heat of the pasta will help to melt the cheese and form that silky, luxurious sauce. That said — if the sauce starts to look a little dry, don’t hesitate to add in a splash or two of that reserved starchy pasta water (I added about 1 more ladle of hot pasta water).
You can move pan back onto warm burner to help the cheese to melt and sauce to emulsify - I did. Turn on the burner if you need additional help but don’t cook - I turned on burner to low for a minute, then off. Portion into warm bowls. Top with remaining Pecorino.
MY NOTES:
Jordan Frosolone, executive chef at 10 Corso Como
Video @ https://www.chowhound.com/videos/chow-to/cacio-pepe-recipe
Cacio e pepe - very fat spaghetti noodles
Very Basic Pasta Dough - Making 6-8 portions
Could use Food Processor instead of hands
2 cups AP flour
1 TBS Salt
2 eggs
Pour flour onto cutting board, salt, mix, make well with tall sides to uncover board at bottom, add eggs slowly, one at a time, fork eggs to break/mix slowing incorporating a little flour, when eggs well beaten use hands to blend in flour very gently, kneed, form into a ball (like bread)
Impt to let finished pasta rest - drier is better
Cut portions w/bench scraper, roll flat, sprinkle with flour to add to sheeter. Pull from end, cut into Tagliatelli noodles, add to boiling water 1-2 min for fresh and 8-12 for drier. Extruded or dryer pasta almost better cause more time to get everything done
Work out a 1-2 minute balance for boiling the pepper water b4 adding 1 portion of pasta
For 1 portion: Take 1 1/2 soup ladles full of pasta water to deep fry pan. Add 24 grinds of fresh black pepper mill to water. Bring to a boil add pasta a minute less than al dente to pepper water. Simmer to boil off a bit - slightly thicker. Pull off the heat. Add finely grated Pecorino cheese (sheeps milk, very salty) - hmm, not so much, maybe a small handful (1/4 cup?) - to noodles/liquid and stir/flip pan to emulsify with huge tweezers. The sauce is quite a bit saucier/wetter than you would think. Top with more Pecorino and grinds of black pepper.
Used to OR can start w/pig fat/butter to emulsify dish as well.
GIMME SOME OVEN HOW TO MAKE CACIO E PEPE:
Of course, you could make a delicious meal simply by tossing some pasta with butter and Parmesan. But the secret to cacio e pepe is all in this classic method.
* 8 ounces pasta (I recommend bucatini, spaghetti, or linguine) The traditional choice of pasta for Cacio e Pepe is tonnarelli pasta, a thick round long pasta similar to a thick spaghetti or bucatini. Since these are both similar in shape, they both make acceptable substitutes where tonnarelli is not available.
* 3 tablespoons butter
* 1 teaspoon freshly-cracked, coarse black pepper
* 1 1/3 cups freshly-grated* Pecorino or Parmesan cheese (or a mix)
Simply…
* Cook your pasta. In a large stockpot full of generously-salted water (
MY CACIO E PEPE - “classic” with no oil or butter
adapted video @ https://www.chowhound.com/videos/chow-to/cacio-pepe-recipe
“The most important thing to remember for a successful cacio e pepe is not to stop mixing too soon. At first, the cheese will tend to clump together, but don't be discouraged. Keep on mixing vigorously, adding a bit of cooking water if you need to so that the pasta slithers around freely, until the cheese melts entirely and clings uniformly to the pasta. If, on the other hand, the pasta is too wet for the cheese to cling to the pasta, add more grated cheese. On the other hand, you shouldn't take too long either, as the pasta will be cooling off the whole time. If you take too long, the cheese will begin to harden and your pasta will start to get cold. So be energetic in your stirring. I find that tongs are perfect for this job, but the traditional pasta fork will do you just fine. Getting this mixing business right is a bit tricky at first, but it will come with a bit of practice.” Memorie di Angelina
For 2 dinner portions (very quick process - be prepared):
Assemble:
deep fry pan, pasta pot, large sieve/strainer, very large measuring cup or pot to save drained pasta water, soup ladle, spatula/scraper and tongs to toss spaghetti
Process:
Right before you make, VERY, very finely, grate block of imported Pecorino Romano cheese (.6 pound) OR grate then pulverize in food processor
Add about 2 teaspoons of fresh black pepper mill (around 50 grinds) to to deep fry pan
Cook 8 oz dry fettuccine in a generously salted, considerably less water than usual so that it’s extra starchy, for a minute less than range on box (10 minutes) - a minute less than al dente. Stir frequently. Drain to catch/save starchy water. Don’t rinse. Toss drained hot pasta with tongs in strainer to separate strands.
Moving quickly, toast pepper in frying pan on turned off burner for 1-2 minutes to warm and release aroma. Whisk 3 soup ladles full of hot pasta water into pepper - which will immediately bubble up - stirring to combine. On turned off burner, cook/simmer for 2 minutes to concentrate slightly. Pull off the hot burner to a cool one on stove and let sit for 2 minutes to help prevent clumping from having both the pasta and the cheese too hot when they are combined.
Add cooked pasta to pepper water, tossing quickly with tongs to coat strands. Sauce will be wet.
Sprinkle most of the finely grated Pecorino cheese over pasta and stir/flip pan to emulsify with tongs. The sauce is quite a bit saucier/wetter than you would think. Toss pasta vigorously and constantly, but gently, until a smooth and creamy sauce forms - make sure to scrape off cheese stuck to tongs and stir back into sauce. The heat of the pasta will help to melt the cheese and form that silky, luxurious sauce. That said — if the sauce starts to look a little dry, don’t hesitate to add in a splash or two of that reserved starchy pasta water (I added about 1 more ladle of hot pasta water).
You can move pan back onto warm burner to help the cheese to melt and sauce to emulsify - I did. Turn on the burner if you need additional help but don’t cook - I turned on burner to low for a minute, then off. Portion into warm bowls. Top with remaining Pecorino.
MY NOTES:
Jordan Frosolone, executive chef at 10 Corso Como
Video @ https://www.chowhound.com/videos/chow-to/cacio-pepe-recipe
Cacio e pepe - very fat spaghetti noodles
Very Basic Pasta Dough - Making 6-8 portions
Could use Food Processor instead of hands
2 cups AP flour
1 TBS Salt
2 eggs
Pour flour onto cutting board, salt, mix, make well with tall sides to uncover board at bottom, add eggs slowly, one at a time, fork eggs to break/mix slowing incorporating a little flour, when eggs well beaten use hands to blend in flour very gently, kneed, form into a ball (like bread)
Impt to let finished pasta rest - drier is better
Cut portions w/bench scraper, roll flat, sprinkle with flour to add to sheeter. Pull from end, cut into Tagliatelli noodles, add to boiling water 1-2 min for fresh and 8-12 for drier. Extruded or dryer pasta almost better cause more time to get everything done
Work out a 1-2 minute balance for boiling the pepper water b4 adding 1 portion of pasta
For 1 portion: Take 1 1/2 soup ladles full of pasta water to deep fry pan. Add 24 grinds of fresh black pepper mill to water. Bring to a boil add pasta a minute less than al dente to pepper water. Simmer to boil off a bit - slightly thicker. Pull off the heat. Add finely grated Pecorino cheese (sheeps milk, very salty) - hmm, not so much, maybe a small handful (1/4 cup?) - to noodles/liquid and stir/flip pan to emulsify with huge tweezers. The sauce is quite a bit saucier/wetter than you would think. Top with more Pecorino and grinds of black pepper.
Used to OR can start w/pig fat/butter to emulsify dish as well.
GIMME SOME OVEN HOW TO MAKE CACIO E PEPE:
Of course, you could make a delicious meal simply by tossing some pasta with butter and Parmesan. But the secret to cacio e pepe is all in this classic method.
* 8 ounces pasta (I recommend bucatini, spaghetti, or linguine) The traditional choice of pasta for Cacio e Pepe is tonnarelli pasta, a thick round long pasta similar to a thick spaghetti or bucatini. Since these are both similar in shape, they both make acceptable substitutes where tonnarelli is not available.
* 3 tablespoons butter
* 1 teaspoon freshly-cracked, coarse black pepper
* 1 1/3 cups freshly-grated* Pecorino or Parmesan cheese (or a mix)
Simply…
* Cook your pasta. In a large stockpot full of generously-salted water (