Classic And Simple: Cacio E Pepe Recipe For Pasta Lovers

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Classic Cacio E Pepe Recipe

Ingredients:

Cacio e Pepe
Cacio e Pepe

8 oz of spaghetti
1 cup of grated Pecorino Romano cheese
1/2 cup of grated Parmesan cheese
2 tsp of freshly ground black pepper
Salt to taste

Steps:

Cook the spaghetti in a large pot of salted boiling water according to package instructions.
While the pasta is cooking, mix the Pecorino Romano and Parmesan cheese in a bowl.
Drain the pasta, reserving 1 cup of pasta water.
Return the pasta to the pot and add the cheese mixture, black pepper, and a splash of pasta water.
Toss everything together until the cheese has melted and the sauce is creamy, adding more pasta water as needed.
Season with salt and serve hot, garnished with extra black pepper.

Cacio E Pepe with a Twist Recipe

Ingredients:

8 oz of bucatini pasta
1 cup of grated Pecorino Romano cheese
1/2 cup of grated Parmesan cheese
2 tsp of freshly ground black pepper
1/4 cup of chopped fresh parsley

Steps:

Cook the bucatini pasta in a large pot of salted boiling water until al dente.
In a bowl, mix the Pecorino Romano and Parmesan cheese with the black pepper.
Drain the pasta, reserving 1 cup of pasta water.
Return the pasta to the pot and add the cheese mixture, parsley, and a splash of pasta water.
Toss everything together until the cheese has melted and the sauce is creamy, adding more pasta water as needed.
Season with salt and extra black pepper, and serve hot.

Cacio E Pepe Stuffed Chicken Recipe

Ingredients:

4 boneless, skinless chicken breasts
1 cup of grated Pecorino Romano cheese
1/2 cup of grated Parmesan cheese
2 tsp of freshly ground black pepper
1/4 cup of chopped fresh parsley
1/4 cup of olive oil

Steps:

Preheat the oven to 375°F and grease a baking dish.
Cut a pocket into each chicken breast and stuff with a mixture of Pecorino Romano, Parmesan, black pepper, and parsley.
Secure the pockets with toothpicks to hold the stuffing in place.
Heat olive oil in a skillet over medium-high heat and sear the chicken breasts until golden brown on both sides.
Transfer the chicken to the baking dish and bake for 25-30 minutes, or until cooked through.
Serve hot, garnished with extra black pepper and parsley.