Authentic Cacio e Pepe features a simple yet flavorful combination of ingredients. Long pasta usually Tonnarelli, Linguine, or Spaghetti, Pecorino Romano cheese, and freshly ground black pepper. The secret to making a delicious Cacio e Pepe pasta dish is to envelop the pasta in a creamy cheese sauce.
Instructions. Heat the olive oil in a large frying pan over medium heat. Add the onion, celery, carrot, garlic, chili, and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so.
Chef Eric Sell's simple but elegant cacio e pepe employs a tonnarelli-style noodle with a square cut. The soft pasta aids in thickening the creamy sauce, and helps the dish cling together.
Chop the leaves into pieces. Heat about 1/4 cup (2 oz) of water to boiling in a small, lidded pot. Add the dandelion and cover to steam for a few minutes, turning the leaves a few times. Make sure the water doesn't completely evaporate, and cook tender leaves for about 6 to 7 minutes, longer for tougher leaves.
These three ingredients were all the shepherds needed to carry to be able to create a dish wherever their herds stopped for the night. It is the perfect simple meal: salty, peppery, cheese and hearty. Osteria dell'Angelo is one of my favorite places for cacio e pepe. The tonnarelli is cooked al dente and it has the right balance of
How to Make Cacio e Pepe. To make this recipe, start out with two high-sided 11-inch skillets: One skillet to cook the pasta and one skillet to cook the sauce and toss the pasta. Choose one skillet to cook the pasta to create a starchy pasta water. Add the pasta so it lays flat in the skillet and cover with 4-5 cups of water.
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tonnarelli cacio e pepe ingredients
