Spaghetti with cheese and pepper ( cacio e pepe ) - Italian recipe
Описание:
From Giallozafferano, the Italian most famous food website, a new video recipe: spaghetti with cheese and pepper, or "spaghetti cacio e pepe". Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozaf...
***
Hi everyone and welcome to the GialloZafferano kitchen. Today we'll be preparing Spaghetti Cacio e Pepe. This is a traditional pasta dish from the area around Rome. It has very few ingredients: spaghetti, pecorino romano cheese and black pepper, but the secret to perfecting this dish is adding the right ratio of cheese and water used to boil the pasta to form a creamy sauce. Let's take a look at the ingredients we'll be using.
• Just under one cup (160 g) of grated pecorino romano chese
• 15 ounces (400 g) of spaghetti
• Plenty of freshly ground black pepper
That's all. Let's take a look at how to prepare the dish.
First of all, put a large pot with plenty of water up to the boil. Just as the water comes to the boil, add about 3 tablespoons of coarse salt. Then add the spaghetti. Cook the spaghetti until it's al dente. Once it's al dente, drain the pasta, but save the water! We'll need it to soften the pecorino into a creamy sauce.
It's time to drain our al dente pasta. I'm putting the pasta into a warmed bowl, but you can do the same thing the cooking pot, or even individual plates -- just be sure they're warm. Now add a bit of the cooking water. I'm adding two ladles, but we'll see if we need more. Add the pecorino but leave a little aside to sprinkle over before serving. Now, mix. If you see that it's a bit dry, add a bit more cooking water until the pasta is fully covered and very creamy. Now add some pepper generously and mix it up again and it's ready to serve.
If you find that while you're mixing there's too much water in the bottom of the bowl, add a bit more pecorino. On the other hand, if you find it's too dry, add a bit more cooking water. Once it's mixed up, plate the pasta onto warm plates, add a last sprinkle of freshly ground pepper, and your spaghetti Cacio Pepe is ready to be served.
From Sonia and GialloZafferano -- bye and we'll see you in the next video recipe.
From Giallozafferano, the Italian most famous food website, a new video recipe: spaghetti with cheese and pepper, or "spaghetti cacio e pepe". Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozaf...
***
Hi everyone and welcome to the GialloZafferano kitchen. Today we'll be preparing Spaghetti Cacio e Pepe. This is a traditional pasta dish from the area around Rome. It has very few ingredients: spaghetti, pecorino romano cheese and black pepper, but the secret to perfecting this dish is adding the right ratio of cheese and water used to boil the pasta to form a creamy sauce. Let's take a look at the ingredients we'll be using.
• Just under one cup (160 g) of grated pecorino romano chese
• 15 ounces (400 g) of spaghetti
• Plenty of freshly ground black pepper
That's all. Let's take a look at how to prepare the dish.
First of all, put a large pot with plenty of water up to the boil. Just as the water comes to the boil, add about 3 tablespoons of coarse salt. Then add the spaghetti. Cook the spaghetti until it's al dente. Once it's al dente, drain the pasta, but save the water! We'll need it to soften the pecorino into a creamy sauce.
It's time to drain our al dente pasta. I'm putting the pasta into a warmed bowl, but you can do the same thing the cooking pot, or even individual plates -- just be sure they're warm. Now add a bit of the cooking water. I'm adding two ladles, but we'll see if we need more. Add the pecorino but leave a little aside to sprinkle over before serving. Now, mix. If you see that it's a bit dry, add a bit more cooking water until the pasta is fully covered and very creamy. Now add some pepper generously and mix it up again and it's ready to serve.
If you find that while you're mixing there's too much water in the bottom of the bowl, add a bit more pecorino. On the other hand, if you find it's too dry, add a bit more cooking water. Once it's mixed up, plate the pasta onto warm plates, add a last sprinkle of freshly ground pepper, and your spaghetti Cacio Pepe is ready to be served.
From Sonia and GialloZafferano -- bye and we'll see you in the next video recipe.
Комментарии:
mccohen15 пишет: The translator's accent is so much faker than it is I know she can speak english with no accent shes just trying to sound sexier and more italian but she's not.. By the way the cook is hot I'd do her !!
understudy52 пишет: I love your videos :) Thank you for taking the time to make them and the time to translate them into English for all the mangiacakes like me.
kikine05 пишет: interesting
Randolph de Leon пишет: interesting. this is like a start up action for making carbonara. all it needs is some beaten eggs, some italian bacon, and some parmesan cheese. thats basically it right there.
QrMOMOKA пишет: Easy and looks great!\r
Must try it someday.
GIMAstudios пишет: u hav the best food evr
yellowsaffron пишет: The cheese must be added away from the heat source, then add a little cheese and water at a time, stirring constantly until the clumps are gone!
Puddin Tane пишет: Well I'm finally getting some fairly good cacio e pepe made. Turned out that my ratio of cheese to water was about right, but I wasn't getting the bowl warm enough. My theory is that the hot pasta water would melt the cheese, which would then resolidify when it hit the bowl before I could get it combined with the water. At any rate, getting the bowl warmer made all the difference.
Thanks for your video and help, I really like being able to have some cacio e pepe anytime I wish.
Sarah Edwards пишет: I make this dish all the time, only I use melted butter instead of water.
iamsimonpeter пишет: mean recipe
yellowsaffron пишет: No, you should mix well, adding a little water until the clumps are gone!
Felix Neo пишет: i try buy pecorino cheese in supermarkets here in australia but they only have parmesan and romano, is romano the same as pecorino romano?
sf5768 пишет: is pecorino romano the only cheese this would work with? i can only get hold of the basic basic cheeses ie cheddar mozzarella and parmesan etc any ideas?
G1manime пишет: *gasps* I must be adding too much water. I'm also thinking the water isn't hot enough. I understand I wont get it the first few times and thanks for answering my questions. I'll keep trying. Just made some a while ago and I'm getting better.
Stefandz Dzi пишет: good pepe
G1manime пишет: Where do you find this cheese and can you use another type? I used Parmesan for my first few times but it seems to be too thick and clumps into a ball. I used an Italian blend my latest time and although softer, I got the same results. What cheeses are best to use?
Puddin Tane пишет: I'm having trouble achieving a sauce. I wind up with slightly milky pasts water and cheese melted to the bottom of the bowl.
Please tell me what my problem is likely to be.
Puddin Tane пишет: Please correct "pasts" to "pasta".
Divina Ammira пишет: I've been in Australia where-like in any other country of the world-you can only find fake Italian food. They put funny nanes that should sound Italian to non Italian Speakers, big Italian flags and write Made in Italy, when evidently the producer has never been in Italy. If I were you, if you do want real Italian food, not the fake one, I'd buy online... Think about it... Bye!!!
yellowsaffron пишет: @marukoshiun You can replace it with parmesan cheese, that is a little bit milder
yellowsaffron пишет: I think you should add less water and more cheese... try again and let me know!
JingShiun Ming пишет: the pecorino romano cheese has very strong smell, i don't really like the smell, so any way that i can remove the smell?? hehee
yellowsaffron пишет: It's not the same, but it's very similar, so it's fine!
yellowsaffron пишет: @sf5768 Unluckily it's not easy to substitute pecorino... even if it's not the original recipe, use parmesan cheese and, if you find it, another hard grateable cheese with a stronger taste. You'll taste the real cacio e pepe when you come to Rome!
G1manime пишет: I add the cheese away from heat source, it's when I start mixing. the cheese collects together. I watched your video again and noticed the mixing is different. Is it good not to mix too much?
yellowsaffron пишет: It's not a matter of cheese, as parmesan is very similar to pecorino cheese... The secret to making a good spaghetti with cheese and pepper is the right balance between cheese and cooking water: the cheese must be added away from the heat source, then add a little cheese and water at a time until you achieve the right consistency.
Matt Storey пишет: If its too dry add more water. Damnit now it's too wet, hey add more cheese, pfft, now it's too dry, and around and around we go!
justagirl2002 пишет: i love this recepie.... i make it atleast once in a week.. :)))) njamii
Chuck Norris пишет: Where do you find pecorino romano?? In my supermarket they only sell really common cheeses like parmesan, cheddar, etc...
Puddin Tane пишет: Gettin better results since I tried getting my bowl warmer and mixing more vigorously. I'm thinking that the softened cheese was hardening whne it contacted the too cool bowl before it combined with the water. Thanks for your help.\r
I was in Rome before the snow and had cacio e pepe 4 times, loved it every time. I am unwilling to wait until I can go to Rome again to have it so I am determined to get this right.
Ed Dovigi пишет: now this is real Italian cooking. . simple preparation, few ingredients of the best quality, prepared with thoughtfulness and care. Beautiful!
george moore пишет: Great thank you
Cindy ye пишет: can i use chedder cheese
Amusement73 пишет: If you cannot find the right cheese there are some who use a trick by adding some milk to the cheese and water to help dissolve and not create the balls but I never tried that myself so I can't confirm. You can do it without the oil, as in the video, as well. However the secret is the right cheese and the balance between cheese and cooking water, and no romano cheese is not the same as Pecorino Romano because it's from a cow's milk and is more mild than pecorino.
heyimtomato пишет: Now I just need a ton of Pecorino romano cheese.
Good luck me xD
Amusement73 пишет: 2. heat up the olive oil (1 spoon for 400 gr of pasta) in the pan and a lot of black pepper. Pay attention to the timing and not burn the oil of course than 2 minutes before the pasta is cooked you put the pasta in the pan add the cream and finish the cooking together - it's very important - and continue mixing. The amido of pasta will blend them together. It's served hot, adding more pecorino and pepper if you wish.
nayee9 пишет: @SnazzSnzWarsaw Hard cheeses are higher in fat than soft. I'm assuming you're talking about the generic boxed macaroni white people buy, if so, i know nothing of the nutrition in that. I do know that macaroni and cheese made with real cheddar and cream is MUCH healthier than this dish. That's not to say it's better... just healthier!
kenntak пишет: It would be a totally different dish with shredded mozzarella. Plus, I don't believe you would get a creamy cheese sauce.
JingShiun Ming пишет: @yellowsaffron Thank you, I will try it soon <3
JapanForSale пишет: Love it. Again: fresh and easy. And that's why I love Italian cooking so much. It's easy to make and easy to eat. No fuss, no muss. Just pure and simple ingredients right from the earth. What a way to live.
Divina Ammira пишет: No! Two completely different kind of cheese!
PulpFikshin пишет: Marry me!
landshaper18 пишет: deec rack
Heikal Mack пишет: Does it work a shredded mozzarella cheese?
Shubael1809 пишет: @sandrodream1 gli italiani non hanno il formaggio parmesano??????????????? Penso di si! Non è una cosa Americana solamente!
neoendofday пишет: I love this. I've already try twice, don't have Pecorino so replace it with Parmesan and adding bacon to it. Fast and simple. But how to prevent clot in cheese? Can I mix the sauce separately and added to pasta later? Thanks.
AmberFur пишет: @sf5768 you can use cheddar... it is not the same thing btw :(
Amusement73 пишет: Cacio e pepe is a very simple pasta and for this reason the main ingredient, the cheese is very important. Parmigiano (cow's milk) is not the same thing as Pecorino (sheep milk). The more mature is the better, and it's important also because the Pecorino is salty, as it should be in Cacio e Pepe. The real recipe is the following: 1. while cooking the pasta you mix the pecorino with some water from the cooking water and mix it together until the cheese is dissolved and the cream is formed.
Shell reader пишет: Lovely.
camtheman499videos пишет: great video as always!
Sophie Loves Sparkle ItalianAussie пишет: This is a winner : )
Kingdomsleeper пишет: I'm totally going to try this out!
WaSeeM пишет: looks easy and tasty
selway1 пишет: Excellent and very easy to follow
Tagiomaki1701 пишет: So simple but sounds so delicious; nice to see a recipe that really showcases the cheese =)
AmberFur пишет: @heyimtomato there are some websites you can buy it. When I cannot go to Italy I find some good stuff at WholeFoods Market... I do not know if it is in Nicaragua
mccohen15 пишет: The translator's accent is so much faker than it is I know she can speak english with no accent shes just trying to sound sexier and more italian but she's not.. By the way the cook is hot I'd do her !!
understudy52 пишет: I love your videos :) Thank you for taking the time to make them and the time to translate them into English for all the mangiacakes like me.
kikine05 пишет: interesting
Randolph de Leon пишет: interesting. this is like a start up action for making carbonara. all it needs is some beaten eggs, some italian bacon, and some parmesan cheese. thats basically it right there.
QrMOMOKA пишет: Easy and looks great!\r
Must try it someday.
GIMAstudios пишет: u hav the best food evr
yellowsaffron пишет: The cheese must be added away from the heat source, then add a little cheese and water at a time, stirring constantly until the clumps are gone!
Puddin Tane пишет: Well I'm finally getting some fairly good cacio e pepe made. Turned out that my ratio of cheese to water was about right, but I wasn't getting the bowl warm enough. My theory is that the hot pasta water would melt the cheese, which would then resolidify when it hit the bowl before I could get it combined with the water. At any rate, getting the bowl warmer made all the difference.
Thanks for your video and help, I really like being able to have some cacio e pepe anytime I wish.
Sarah Edwards пишет: I make this dish all the time, only I use melted butter instead of water.
iamsimonpeter пишет: mean recipe
yellowsaffron пишет: No, you should mix well, adding a little water until the clumps are gone!
Felix Neo пишет: i try buy pecorino cheese in supermarkets here in australia but they only have parmesan and romano, is romano the same as pecorino romano?
sf5768 пишет: is pecorino romano the only cheese this would work with? i can only get hold of the basic basic cheeses ie cheddar mozzarella and parmesan etc any ideas?
G1manime пишет: *gasps* I must be adding too much water. I'm also thinking the water isn't hot enough. I understand I wont get it the first few times and thanks for answering my questions. I'll keep trying. Just made some a while ago and I'm getting better.
Stefandz Dzi пишет: good pepe
G1manime пишет: Where do you find this cheese and can you use another type? I used Parmesan for my first few times but it seems to be too thick and clumps into a ball. I used an Italian blend my latest time and although softer, I got the same results. What cheeses are best to use?
Puddin Tane пишет: I'm having trouble achieving a sauce. I wind up with slightly milky pasts water and cheese melted to the bottom of the bowl.
Please tell me what my problem is likely to be.
Puddin Tane пишет: Please correct "pasts" to "pasta".
Divina Ammira пишет: I've been in Australia where-like in any other country of the world-you can only find fake Italian food. They put funny nanes that should sound Italian to non Italian Speakers, big Italian flags and write Made in Italy, when evidently the producer has never been in Italy. If I were you, if you do want real Italian food, not the fake one, I'd buy online... Think about it... Bye!!!
yellowsaffron пишет: @marukoshiun You can replace it with parmesan cheese, that is a little bit milder
yellowsaffron пишет: I think you should add less water and more cheese... try again and let me know!
JingShiun Ming пишет: the pecorino romano cheese has very strong smell, i don't really like the smell, so any way that i can remove the smell?? hehee
yellowsaffron пишет: It's not the same, but it's very similar, so it's fine!
yellowsaffron пишет: @sf5768 Unluckily it's not easy to substitute pecorino... even if it's not the original recipe, use parmesan cheese and, if you find it, another hard grateable cheese with a stronger taste. You'll taste the real cacio e pepe when you come to Rome!
G1manime пишет: I add the cheese away from heat source, it's when I start mixing. the cheese collects together. I watched your video again and noticed the mixing is different. Is it good not to mix too much?
yellowsaffron пишет: It's not a matter of cheese, as parmesan is very similar to pecorino cheese... The secret to making a good spaghetti with cheese and pepper is the right balance between cheese and cooking water: the cheese must be added away from the heat source, then add a little cheese and water at a time until you achieve the right consistency.
Matt Storey пишет: If its too dry add more water. Damnit now it's too wet, hey add more cheese, pfft, now it's too dry, and around and around we go!
justagirl2002 пишет: i love this recepie.... i make it atleast once in a week.. :)))) njamii
Chuck Norris пишет: Where do you find pecorino romano?? In my supermarket they only sell really common cheeses like parmesan, cheddar, etc...
Puddin Tane пишет: Gettin better results since I tried getting my bowl warmer and mixing more vigorously. I'm thinking that the softened cheese was hardening whne it contacted the too cool bowl before it combined with the water. Thanks for your help.\r
I was in Rome before the snow and had cacio e pepe 4 times, loved it every time. I am unwilling to wait until I can go to Rome again to have it so I am determined to get this right.
Ed Dovigi пишет: now this is real Italian cooking. . simple preparation, few ingredients of the best quality, prepared with thoughtfulness and care. Beautiful!
george moore пишет: Great thank you
Cindy ye пишет: can i use chedder cheese
Amusement73 пишет: If you cannot find the right cheese there are some who use a trick by adding some milk to the cheese and water to help dissolve and not create the balls but I never tried that myself so I can't confirm. You can do it without the oil, as in the video, as well. However the secret is the right cheese and the balance between cheese and cooking water, and no romano cheese is not the same as Pecorino Romano because it's from a cow's milk and is more mild than pecorino.
heyimtomato пишет: Now I just need a ton of Pecorino romano cheese.
Good luck me xD
Amusement73 пишет: 2. heat up the olive oil (1 spoon for 400 gr of pasta) in the pan and a lot of black pepper. Pay attention to the timing and not burn the oil of course than 2 minutes before the pasta is cooked you put the pasta in the pan add the cream and finish the cooking together - it's very important - and continue mixing. The amido of pasta will blend them together. It's served hot, adding more pecorino and pepper if you wish.
nayee9 пишет: @SnazzSnzWarsaw Hard cheeses are higher in fat than soft. I'm assuming you're talking about the generic boxed macaroni white people buy, if so, i know nothing of the nutrition in that. I do know that macaroni and cheese made with real cheddar and cream is MUCH healthier than this dish. That's not to say it's better... just healthier!
kenntak пишет: It would be a totally different dish with shredded mozzarella. Plus, I don't believe you would get a creamy cheese sauce.
JingShiun Ming пишет: @yellowsaffron Thank you, I will try it soon <3
JapanForSale пишет: Love it. Again: fresh and easy. And that's why I love Italian cooking so much. It's easy to make and easy to eat. No fuss, no muss. Just pure and simple ingredients right from the earth. What a way to live.
Divina Ammira пишет: No! Two completely different kind of cheese!
PulpFikshin пишет: Marry me!
landshaper18 пишет: deec rack
Heikal Mack пишет: Does it work a shredded mozzarella cheese?
You'll Need:
8 ounces cream cheese, softened
1 tablespoon milk
1 clove garlic, crushed
1 teaspoon chopped fresh chives
2 tablespoons dried parsley flakes
Coarsely ground black pepper
Procedures : Combine first 5 ingredients. Shape mixture into two 5-inch logs. Roll in coarsely ground black pepper. Cover and chill at least 3 hours.
Serve with assorted crackers.
Makes about 1 cup
Комментариев нет:
Отправить комментарий