Crispy Mushroom Cacio E Pepe Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 2 cups of the cooking water then drain the pasta.
• While the pasta is cooking, arrange the mushrooms in a large skillet in an even layer. Turn the heat to medium-high and let the mushrooms cook, untouched, until they begin to release their liquid, 3 to 4 minutes. Add the thyme, 3 tablespoons of the butter and 1/2 teaspoon salt. Cook and melt the butter, stirring the mushrooms occasionally, until they are a deep golden brown, have released all their liquid and crisp up, 4 to 5 minutes.
• Remove the mushrooms to a plate and reduce the heat to medium-low. Add the olive oil and remaining 4 tablespoons butter to the skillet and heat until the butter is melted and the foam subsides, about 1 minute. Add the 1 tablespoon plus 1 teaspoon pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 1 1/2 cups of the reserved cooking water to the skillet and toss to coat. Sprinkle the 2 cups Parmesan on top and continue to cook, tossing until the cheese is melted and the pasta is well coated, about 2 minutes. If necessary, add a little more of the reserved cooking water to loosen the sauce. Transfer the pasta to a large bowl and top with the mushrooms. Garnish with more pepper and Parmesan, if desired.

Steps:

• Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
• Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
• Plate and dust each dish with additional pecorino and pepper. Serve immediately.

Steps:

• Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
• Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

Steps:

• Bring a large pot of lightly salted water to a boil over high. (Go easy on the salt here, since the miso paste added in Step 4 is high in salt.) Add the nutritional yeast, cashew butter and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife. (Alternatively, you can roughly chop them, or use a pepper grinder set to a coarse setting.)
• Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.
• Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.
• Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add an extra splash of reserved pasta water to keep the sauce glossy, if needed.
• Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.