Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, cacio e pepe. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Cacio e Pepe is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Cacio e Pepe is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Get 2 TSP Black Peppercorns,
2. Take 5 Pink Peppercorns,
3. Make ready 200 g Good Quality Linguine,
4. Take 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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