#cacioepepe

[ryeisenberg]

One Skillet Cacio e Pepe | The Practical Kitchen

A foolproof recipe for cacio e pepe rigatoni that uses a blend of pecorino romano and parmesan cheeses. And did I mention you only need one skillet? ONE SKILLET!

[aledelvino]

Amatriciana, Carbonara o Cacio e pepe ?!? 🤔 Nel dubbio, fatte tutte ... tanto la base è uguale. Buona cena ❤ #amatriciana #carbonara #cacioepepe #cucinaromana #pasta #tris #cucinareconamore #ilovecooking #iloveeat #photofood #cooking #cookwhatyoulove #sapevatelo #sonounartista #nofilter #iamanartist https://www.instagram.com/p/CFxfW64FgaA/?igshid=1fsyvwni5xh48

[tasteatlas]

🇮🇹 CACIO E PEPE Ancient dish of Roman shepherds AND New York's trendiest dish in 2016 by Time Out? That's cacio e pepe, or as great Anthony Bourdain described - "the greatest thing in the history of the world." Would you agree? . ➡ Submit your local food and tag #tasteatlas . #foodlovers #foodpic #travelblogger #travel #foodblogger #instatravel #instafood #foodie #dish #chef #chefslife #instachef #tasty #golocal #traditional #authentic #spaghetti #cacioepepe #cheese #italian #italy #pasta #rome #peper #pecorinoromano (at Italy) https://www.instagram.com/p/CFxin-8FDfj/?igshid=187ec97o7rvdi

[youcifer]

Cacio e Pepe

(or Adult Mac'n Cheese)

Ingredients

Pasta. Choose a shape you like. If it's a long noodle like spaghetti, make a circle with your thumb and forefinger, the amount of noodles that fit in that circle will be enough for you. If it's a short noodle like macaroni, roughly half a cup is plenty.

1/4 cup parmesan cheese. If you don't like parmesan, pick something else, I don't care.

Two tablespoons of black pepper.

Seven slices of bacon as a non-kosher, non-vegetarian option

Five cloves of garlic.

One shallot.

That's it, that's all you need

Directions

If using bacon, slice it 1/2 inch pieces. About the length from the tip of your finger to the first knuckle.

Slice the garlic as thin as you can.

Rough chop the shallot, but do it as small as you can.

Bring the water to a hard rolling boil. Throw your pasta in

Make sure to boil your pasta in lots of water. A lot of water. Too much water. Also, also, DON'T, DO NOT put salt, or oil, or any of that dumb stuff in your pasta water. Just water. Stir semi-regularly to prevent the noodles from sticking.

While your pasta is boiling; In a medium sauce pan, on medium heat, start cooking your bacon. No oil or butter needed, just render the fat

If you're not using bacon, on medium heat, start the pan with garlic and shallot. (What this means is that you let your pan get hot first before putting the oil/butter in. You know your pan is hot enough when the oil starts roiling around as soon as you add it. If you're not used to this, use a high heat oil like safflower, sunflower, or canola. Add the garlic and shallot right away).

Once the bacon is half cooked, add the garlic and shallot.

When the garlic starts getting golden, toss in the pepper, add salt to taste, stir your pan around to mix everything.

If things are starting to stick to the bottom of your pan, that's a wonderful thing, that's where all the flavour is. Ladle in a little bit of the pasta water for deglazing. It'll make everything sizzle so be careful; use a spatula to scrape everything off the bottom of the pan back in to your sauce.

You'll know your pasta is cooked when there's no crunch left but it's still chewy. Most packaged pasta tells you to cook it for too long. Five to seven minutes should be enough.

If your pasta is cooked by the time your sauce is done, strain it out, save the water, and add the pasta while it's still hot to your sauce. If the sauce is ready first, turn it down to the lowest heat setting while waiting for your pasta. Make sure to keep stirring the pan occasionally, and deglazing as needed.

Once the pasta is added, ladle in some more pasta water -- the starch in the water will lend itself to a beautiful, creamy sauce -- turn the heat all the way up. Toss, toss, toss.

Add all your cheese, make sure it hits the hot noodles, NOT the bottom of the pan, otherwise all hope is lost. TOSS TOSS TOSS.

Keep tossing or stirring semi regularly until the liquid is reduced enough that there's just enough to coat the noodles and a little bit left over in the bottom of the pan.

If you've done everything right, the pasta will be coated in a peppery, cheesy, creamy-smooth sauce.

Enjoy!

[parsifalstyle]

E=mc²

[chinchilluhhh]

Today's "very specific craving of the day", is the Tonnarelli Cacio e Pepe from Via Carota. Caciopepz is what I like to call it.

This dish is made of perfectly chewy home-made pasta with cheese, cracked black pepper, and butterrrr. If those ingredients don’t make you drool, I don’t know what will because this never fails to satisfy my deep cheesy carby cravings.

This place typically has a 2-hour wait but I especially love to come here for an early lunch on a sunny Saturday. I like to sit outside, sip on a glass of spremuta and people watch while waiting for my table. The brick walls, the communal tables, the old chapel chairs and big burlap sacks of onions and apples gives it a very charming and rustic vibe. It reminds me almost of an Italian neighborhood trattoria.

Every time I come here, I sit at a different table and come with different people so I get to try something new. But the meal always starts off with a teeny dish of their plump Castelveltrano olives. The caciopepz is an obvious staple and of course the supporting star of the show is the Cibreo Toscana which is braised chunky chicken liver on toast. Every bite is as hearty and comforting as the next. It's a dream come true for chicken liver lovers like myself.

This place is definitely one of my favorite spots in the city. There's just something so familiar and homey about it, as if an old friend’s nonna was in the back cooking.

So today I miss dining at Via Carota, I miss people watching at the Village and I long for Summer days in Italy.

[helly357]

Pasta Cacio&Pepe 😋

[riccardofranchinilucca]

Pici salsiccia, cacio e pepe in crosta calda di parmigiano. 🍴🍴🍴🍴🍴 #Riccardofranchini #food #foodporn #pici #picicacioepepe #cacioepepe #salsiccia #cucinatipica #cucinaitaliana #italia #italy #kitchenitaly #kitchen #kitchens #fooditaly #instafood #picsfood #picoftheday #photoofday #primopiatto #foodphotography #foodbloggeritaliani #foodblogger (presso TRATTORIA GUELFA) https://www.instagram.com/p/B2_ngD0IWPI/?igshid=149wthcswu0fi