Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, cacio e pepe. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cacio e Pepe is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Cacio e Pepe is something that I have loved my whole life.

This is how to make real cacio e pepe , the classic Roman pasta dish. Cacio e pepe is one of the simplest pasta dishes to make but it can be a bit tricky. Cacio e pepe (Italian pronunciation: [kaˈtʃo e ˈpeːpe]) is a pasta dish from modern Roman cuisine. "Cacio e pepe" means "cheese and pepper" in several central Italian dialects.

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

The ingredients needed to make Cacio e Pepe:

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

The name is cacio e pepe: cheese and pepper. The addition of garlic changes the dish but it is still tasty. Cacio e Pepe with Peas and Favas. If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain.

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.

Toss with olive oil, butter, black pepper, and grated Pecorino. How to make Vegan Cacio e Pepe. A healthy version of the classic Italian, this creamy vegan pasta is full of flavor, super peppery and seriously delicious! This cacio e pepe recipe is one Rome's four famous pasta dishes, and one of the most simple in terms of ingredients. Work quickly to obtain the rich, smooth Pecorino sauce that this dish is known for.

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