CACIO E PEPE
Provided by Geoffrey Zakarian
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
- Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
- Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
- Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.
CACIO E PEPE POPCORN
Make and share this Cacio E Pepe Popcorn recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 10m
Yield 8 cups
Number Of Ingredients 5
Steps:
- In large heavy pot, combine 3 T vegetable oil and popcorn kernels.
- Cover and cook over high heat shaking the pot often, until the popping stops, 3-5 minutes.
- Add the butter and toss.
- Dump the popcorn into a large paper bag and toss with 1 cup cheese and pepper.
- Makes 8 cups.
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