Easiest Way to Prepare Favorite Cacio e Pepe

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cacio e pepe. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cacio e Pepe is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Cacio e Pepe is something which I’ve loved my whole life.

Get Cacio e Pepe Recipe from Food Network. By The Bon Appétit Test Kitche n. Literally "cheese and pepper", this minimalist cacio e pepe. Cacio e pepe literally translates to "cheese and pepper," and while those are the prominent flavors here, this dish is SO much more.

To get started with this recipe, we have to prepare a few components. You can cook cacio e pepe using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cacio e Pepe:

1. Make ready 2 TSP Black Peppercorns,
2. Get 5 Pink Peppercorns,
3. Take 200 g Good Quality Linguine,
4. Prepare Sea Salt, For Seasoning
5. Get Pecorino Romano Freshly Grated, A Good Handful

The tradition of this dish comes from afar, and though its preparation requires only three ingredients, this does not make it easy to make a plate of pasta with cheese and pepper. The minimalist recipe calls for only a few ingredients and doesn't even. To prepare a good, creamy and flavorful cacio e pepe, the choice of cheese is fundamental. According to the traditional recipe, it needs to be pecorino romano (aka cacio).

Instructions to make Cacio e Pepe:

1. In a skillet over medium heat, add in black and pink peppercorns. - - Toast until aromatic. - - Transfer into a mortar and grind the peppercorns coarsely with pestle. - - Set aside.
2. In the same skillet over medium heat, add 400ml of hot water and 100g of linguine. - - Season the water with salt until the water taste like the ocean. - - Cook the pasta until al dente.
3. Remove the pasta. - - What you are left with is starchy pasta water. - - Do not discard this water. - - Add hot water into the pasta water until it reaches 400ml.
4. Add in the remaining 100g of pasta. - - Taste the water if any more salt is needed. - - Cook until the pasta is al dente.
5. It is simple calculation that when the pasta is almost al dente, the liquid will almost evaporate. - - Add in the ground pepper.
6. Toss to combine well. - - Remove from heat. - - Toss in the cheese. - - Transfer into serving plate. - - Serve immediately.

To prepare a good, creamy and flavorful cacio e pepe, the choice of cheese is fundamental. According to the traditional recipe, it needs to be pecorino romano (aka cacio). This aged sheep cheese has very ancient origins and has been produced and appreciated since Roman times. Cacio e pepe is said to have originated in Roman times when shepherds took their pasta with them when they moved their sheep to pasture in the spring. They cooked the pasta during the spring and summer months with the cheese they made from their sheep's milk, which would have been a cheese similar to Pecorino Romano.

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