Cacio Pepe Steamed Buns Recipe By Tasty

Steps:

• For the slow cooker carnitas: Combine the spices in a bowl and rub all over the pork shoulder.
• In your slow cooker, place onions and jalapeños. Place pork shoulder on top of the onions and jalapeños. Add the lime juice, orange juice and garlic cloves.
• Cover and cook low for 8 hours or high for 4 hours.
• For the buns: Dissolve instant yeast, sugar and warm water in a small bowl. Let it proof/activate for 5 minutes or until bubbly or foamy.
• Sift together the dry ingredients (flour, salt and baking powder).
• Add the yeast mix to the dry ingredients, knead to form ball of dough.
• Place ball of dough into greased bowl, cover and proof dough for 1 hour or until double in size.
• Punch down dough, roll out and cut into golf ball sized pieces. Cover and rest the golf ball sized dough balls for 15 minutes.
• When slow cooker carnitas are done, pull apart with a fork and transfer to a separate bowl. Keep the juices in the slow cooker and use it for a dipping sauce later.
• When ready, prepare your steamer over high heat.
• Flatten each dough ball, add about a tablespoon of pulled carnitas to the center and pull the sides of the dough around the filling.
• Place seam side down on a piece of parchment paper. Steam for 15 minutes.
• Serve with the slow cooker juices as a dipping sauce. If the dipping sauce has too much fat, skim the fat.
• Enjoy!

Steps:

• In a small bowl or container, whisk together the salt, sugar, and yeast. In a medium bowl or container, whisk together the milk and cream. Add the sugar mixture and egg to the milk mixture and stir to combine.
• In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and bread flour.
• Add the wet ingredients to the flour mixture and mix on medium speed for 15-18 minutes, scraping down the sides of the bowl occasionally, until the dough is smooth and supple and is pulling away from the sides of the bowl.
• Transfer the dough to a large greased bowl and cover with plastic wrap. Let sit in a warm place for 1-2 hours, until doubled in size. Clean the stand mixer bowl.
• While the dough is resting, make the filling: Dice the Provolone and fresh mozzarella and add to the bowl of a stand mixer fitted with the paddle attachment, along with the Parmesan, shredded mozzarella, ricotta, ground peppercorns, and salt. Mix on low speed until well combined, 2-3 minutes. Transfer to an airtight container and refrigerate until ready to use.
• After the dough has rested, punch down to release the natural gases. Turn the dough out onto a clean surface and divide into 16 70-gram portions.
• Shape each dough portion into a ball by rolling on the surface, gathering excess dough toward the bottom to keep the top taut. Arrange the balls seam-side down on the surface or a baking sheet and cover with a damp towel. Let rest until doubled in size again, 30-45 minutes.
• While the buns are resting, make the garlic butter. Melt the butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Remove the pot from the heat and stir in the parsley. Set aside until ready to use.
• Working one at a time, flatten the edges of a bun and make a divot in the center. Fill the divot with 2 tablespoons of the cheese mixture. Pull the edges of the dough around the filling and seal the bun. Repeat with the remaining buns and filling.
• Arrange the buns seam-side up on the surface. Cover again and let rest for 40 minutes, until risen again.
• Fill a large pot ⅓ of the way with water and bring to a boil over high heat.
• Line a steamer basket, or as many as you have, with parchment paper and lightly grease with nonstick spray. Working in batches as needed, add the buns to the basket, making sure they don't touch each other.
• Cover the basket and carefully transfer to the pot. Cover the pot and cook for about 10 minutes, until the buns have expanded and the dough is cooked through. Repeat with the remaining buns if needed.
• Remove the buns from the steamer basket and brush with the garlic butter.
• Serve immediately.
• Enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
• Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

Steps:

• Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
• Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.

Steps:

• Bring a large pot of generously salted water to a boil. Add pasta, and cook until very al dente, about 2 minutes less than called for in package instructions. Reserve 1 cup pasta water before draining.
• Transfer pasta to a 12-inch skillet (preferably nonstick). Add butter and 1/2 cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Grana Padano from becoming stringy in the finished dish.
• Reduce heat to low, and mix in Grana Padano and cracked pepper. Grana Padano is softer than Pecorino Romano; it will melt into the buttery water, creating a sauce as the pasta finishes cooking.
• Toss pasta with tongs to thoroughly coat it with sauce. Keep everything at a gentle simmer just until cheese melts and sauce thickens slightly, about 1 minute.
• Remove from heat, then stir in Pecorino Romano. (Always add Pecorino off direct heat; it clumps when cooked.) Zest lemon over the pasta. Any type of lemon will do, but a Meyer is particularly nice in this dish: It's sweeter in flavor and aroma, with back notes of orange and lime. At this time of year, you'll find Meyer lemons at specialty-food stores and some supermarkets.
• If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating. Divide between 2 warm bowls. Drizzle each with oil and lemon juice, and garnish with more cracked pepper. Serve immediately.