MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cacio E Pepe (Pasta With Cheese And Pepper)
Categories: Italian, Pasta
Yield: 1 Batch

3/4 ts Salt
1/2 lb Spaghetti noodles
4 tb Salted butter; divided
1 ts Coarsely ground black pepper
1 c Pecorino romano or parmesan;
-grated or finely shredded

The simplicity of this recipe is great for a quick and easy meal and
easy to keep the ingredients on hand for those days you don't have
anything planned. It is also very tasty.

Boil water with 3/4 ts salt and cook spaghetti according to the
directions on the package.

Reserve one cup of the pasta water when draining the spaghetti.

Add 2 tb of salted butter to the empty pot that you cooked the
spagetti in along with 1 ts of pepper and cook on medium heat until
fragrant.

Add 1/2 cup of the pasta water to the pan and stir until a glossy
sauce forms.

Reduce heat to low and add spaghetti to the pot. Then pour in the
grated cheese and the other 2 tb of butter.

Use tongs to quickly mix the spaghetti into the sauce and cheese.

Enjoy while still hot and top with a little more cheese and freshly
ground pepper if desired.

Recipe by Kelbot

Recipe FROM: <gemini://gemini.cyberbot.space/kitchen/cacioepepe.gmi>

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Re: Cacio E Pepe
By: Ben Collver to All on Fri Feb 23 2024 09:45 am

Title: Cacio E Pepe (Pasta With Cheese And Pepper) Categories: Italian, Pasta Yield: 1 Batch

This has become my favorite weekday goto pasta, although it's hard to be a good carbonara. My local grocery store has started selling pancetta, since it's impossible to find guincale around here.

I'd recommend Pecorino over Parmesan if possible, and throw in a touch of italian parsley or cilantro.

I got the urge for Cacio E Pepe after watching a show called "Stanley Tucci: In Search of Italy" where he visits the provinces of Italy and discusses their food. It's definitely worth a watch, except don't watch it when you're hungry!

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Kurt Weiske wrote to Ben Collver <=-

I'd recommend Pecorino over Parmesan if possible, and throw in a touch
of italian parsley or cilantro.

I make it this way as well. My wife likes this gross jar sauce alfredo so
I make hers with the jar sauce and I make the above for myself. :) It's simple enough that it doesn't really take any extra time.

Shawn

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Shawn Highfield wrote to Kurt Weiske <=-

Kurt Weiske wrote to Ben Collver <=-

I'd recommend Pecorino over Parmesan if possible, and throw in a touch
of italian parsley or cilantro.

I make it this way as well. My wife likes this gross jar sauce alfredo
so I make hers with the jar sauce and I make the above for myself. :)
It's simple enough that it doesn't really take any extra time.

I made my comfort-food version of carbonara last night - added cream
(oh, the humanity!) and peas. Lots of pepper, onion and pancetta.
Definitely lacking in authenticity, but a nice flavor and feel.

I've been on a quest to try and make room in my freezer and pantry, made
a couple of dinners out of what I've got in my house. Apparently you can
ask ChatGPT for recipes based on ingredients on hand - I'll need to try
that out.



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Re: Re: Cacio E Pepe
By: Shawn Highfield to Kurt Weiske on Sat Feb 24 2024 07:56 am

Kurt Weiske wrote to Ben Collver <=-

I'd recommend Pecorino over Parmesan if possible, and throw in a touch of italian parsley or cilantro.

I make it this way as well. My wife likes this gross jar sauce alfredo so
I make hers with the jar sauce and I make the above for myself. :) It's sim enough that it doesn't really take any extra time.

Shawn

... It works better if you plug it in.

Hi Shawn, Alfredo it really easy! Make a roux of equal parts butter amd flour then slowly add 1 cup milk the 1 cup heavy creame. bring to a simmer the add 1/2 cup fresh grated parm. then take off the heat and let it melt in there.

If it's the 'green can stuff', add just as it starts to simmer the bring back to simmer for about 2 minutes. It will melt then.

You can add more or les Parm to your tastes.

xxcarol
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Carol Shenkenberger wrote to Shawn Highfield <=-

Hi Shawn, Alfredo it really easy! Make a roux of equal parts butter
amd flour then slowly add 1 cup milk the 1 cup heavy creame. bring to
a simmer the add 1/2 cup fresh grated parm. then take off the heat and
let it melt in there.

Alfredo made from scratch is one of those things that, once you have
it, makes you wonder what the heck is in that white jar on the shelf in
the grocery store!

Well worth the effort/time.

I'll add my two cents for fresh grated parmesan, or any cheese. It's
the little things that make a difference.





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Re: Re: Cacio E Pepe
By: Kurt Weiske to Carol Shenkenberger on Sun Feb 25 2024 09:57 am

Carol Shenkenberger wrote to Shawn Highfield <=-

Hi Shawn, Alfredo it really easy! Make a roux of equal parts butter amd flour then slowly add 1 cup milk the 1 cup heavy creame. bring to a simmer the add 1/2 cup fresh grated parm. then take off the heat and let it melt in there.

Alfredo made from scratch is one of those things that, once you have
it, makes you wonder what the heck is in that white jar on the shelf in
the grocery store!

Well worth the effort/time.

I'll add my two cents for fresh grated parmesan, or any cheese. It's
the little things that make a difference.

... Remove ambiguities and convert to specifics

Agreed. Some use fresh grated Peccorino for the cheese too or mix them. Very easy. The only slightly tricky part is resisting the temptation to just pour in all the milk or 1/2 right away. You'll get floury lumps then. Start with about 2 tablespoons added while whisking with the other hand until smooth, the 4 tablespoons, then slowly the rest while whisking the entire time.

You are looking generally a 'bisque base' once you've got the 2 cups of milk in there. A thick one uses 3-4 tablespoons each of flour and butter. I use 4 tablespoons each for my 'mushroom bisque' but that also gets 2 cups vegetable broth and mushrooms, blended then added. Alfredo similarily can be adjusted how you want it.

Tastebuds of course vary among us so adjust to how YOU like it. (grin, I'm possibly the least pedantic cook you will ever meet and I have no problem naming things more descriptively if it works better to tell what it is.)

xxcarol
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