Spaghetti Cacio E Pepe

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Spaghetti Cacio E Pepe

Spaghetti Cacio E Pepe1
In honor of His Holiness Pope Francis, I wanted to prepare a popular Roman meal, Cacio E Pepe. This week Pope Francis made a visit to New York City where he addressed  The United Nations, visited Our Lady Queen of Angels  school in Harlem, presided over Mass in Saint Patrick Cathedral, Madison Square Garden and Downtown at the 9/11 memorial and took a motorcade through Central Park where he was greeted by 80,000 people.
I was very fortunate to be able to see Pope Francis in Central Park with a dear friend of mine, Nelson. A once in a life time experience that was very special for the both of us.
Since the Pope is still in the United States, currently in Philadelphia, Pennsylvania,  I thought it would be appropriate to create a Roman, delicious treat. Who does not love a nice, creamy, cheesy plate of macaroni and cheese? Yum! It’s a world wide comfort food, prepared in many different ways, but with the main basic ingredient…cheese.
Here in the USA, you can purchase many different boxed mac and cheese varieties or make your own. But they all basically use the same type of cheeses and do not offer that next level of food sophistication. Until now, a classic, yet easy to prepare Italian recipe called Cacio E Pepe, translating into Cheese and Pepper.
A very popular dish originating in Italy, Cacio E Pepe is the ultimate, the caviar of mac and cheese. And to bring it up a notch or two I prepared a Parmesan cheese bowl to serve the pasta in. Wow, even more cheese! Your family and friends will be very impressed with your cooking skills, although it only took you a few minutes to prepare. And as a side note, you can make these Parmesan crisps at another time and serve with wine and fruit. Instead of forming them into a bowl, leave them flat after cooking and once cooled, break up into large chunks. Wow, you have now truly become a kitchen Goddess!
Okay, back to this heavenly dish of cheese. This is such a basic meal to prepare, but you really need to have all of your ingredients ready to go before you start to cook, because everything comes together very quickly. So grate your cheeses, measure out your pepper and make your Parmesan bowls first. Actually, this is how you should prepare all of your menus, have everything measured and ready to go, that way you don’t get confused and it makes your time in the kitchen a better experience.
So I hope you will try this recipe and provide me your feedback and as always, Enjoy!

Spaghetti Caio E Pepe

(cheese w/cracked pepper)

Ingredients: Serves 4

1 pound dry spaghetti
2 tablespoons freshly cracked black pepper
1 1/2 cups grated pecorino romano cheese + extra for serving
1 cup reserved hot cooked pasta water
Preparation:
Bring a large pot of water to a boil. Once it’s boiling generously salt the water. Add in the pasta and occassionally stir to prevent sticking. Cook just under one minute of package directions. Cook to al dente. Reserve 1 cup of the starchy water and set aside.
Warm up a large pasta bowl for preparing the pasta and serving it. Once the pasta is “al dente” using tongs, add the pasta to the bowl. Add in the cracked pepper and half of the cheese. Quickly but carefully, using your tongs, twist the cheese and pepper mixture into the pasta. Add in some of the reserved pasta water and keep twisting. You do not want any cheese clumps. Add in the rest of the cheese and amalgamate with more water, as needed to create a creamy sauce. Divide amomgst the 4 prepared cheese shells. Serve immediately. Pass more pecorino cheese to serve. Enjoy!
Cheese Bowls Makes 4
2 cups grated parmesan cheese
non stick large skillet
Preparation
Divide the grated cheese into 4 – 1/2 cups sections. Heat a nonstick skillet over medium low heat and place the 1/2 cup cheese sections onto the pan. Press down on the cheese. The cheese will melt and form a circular shape with your guidance as it melts. Once melted and slightly crunchy on the outside, remove from heat using a spatula to remove form over an inverted muffin tin to create a shell. Allow to cool before stuffing with pasta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Equipment

  • Large pot
  • Non-Stick Skillet
  • Tongs
  • spatula
  • Large pasta bowl
  • Muffin tin

Ingredients
  

  • 1 pound dry spaghetti
  • 2 tablespoons freshly cracked black pepper
  • 1.5 cups grated pecorino romano cheese extra for serving
  • 1 cup reserved hot cooked pasta water
  • 2 cups grated parmesan cheese

Instructions
 

  • Bring a large pot of water to a boil. Once it’s boiling generously salt the water. Add in the pasta and occasionally stir to prevent sticking. Cook just under one minute of package directions. Cook to al dente. Reserve 1 cup of the starchy water and set aside.
  • Warm up a large pasta bowl for preparing the pasta and serving it. Once the pasta is “al dente” using tongs, add the pasta to the bowl. Add in the cracked pepper and half of the cheese. Quickly but carefully, using your tongs, twist the cheese and pepper mixture into the pasta. Add in some of the reserved pasta water and keep twisting. You do not want any cheese clumps. Add in the rest of the cheese and amalgamate with more water, as needed to create a creamy sauce. Divide amongst the 4 prepared cheese shells. Serve immediately. Pass more pecorino cheese to serve. Enjoy!
  • Divide the grated cheese into 4 – 1/2 cup sections. Heat a nonstick skillet over medium low heat and place the 1/2 cup cheese sections onto the pan. Press down on the cheese. The cheese will melt and form a circular shape with your guidance as it melts. Once melted and slightly crunchy on the outside, remove from heat using a spatula to remove form over an inverted muffin tin to create a shell. Allow to cool before stuffing with pasta.
Keyword Pasta
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Hello, I'm Yvette

Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.

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Yvette

Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!

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