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Thread: REC: Cacio e Pepe

  1. #1
    Terry Pulliam Burd Guest

    Default REC: Cacio e Pepe

    Just made this dish, which was featured in the May, 2011 "Bon
    Appetit," and it was fantastic. Absolutely brilliant and dead easy! If
    you love strong cheese and pasta, this is your baby:

    @@@@@ Now You're Cooking! Export Format

    Cacio e Pepe

    misc. side dishes, pasta

    kosher salt
    17 ounces pasta; (egg tagliolini, bucatini
    9 tablespoons unsalted butter; cubed, divided
    3 teaspoons black pepper; freshly ground
    2 1/4 cup Grana Padano or Parmesan
    1 cup pecorino; finely grated

    Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add
    pasta and cook, stirring occasionally, until about 2 minutes before
    tender. Drain, reserving 3/4 cup pasta cooking water.

    Meanwhile, melt 2 tablespoons butter in a large heavy skillet over
    medium heat. Add pepper and cook, swirling pan, until toasted, about 1
    minute.

    Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add
    pasta and remaining butter. Reduce heat to low and add Grana Padano,
    stirring and tossing with tongs until melted. Remove pan from heat;
    add Pecorino, stirring and tossing until cheese melts, sauce coats the
    pasta, and pasta is al dente. (Add more pasta water if sauce seems
    dry.) Transfer pasta to warm bowls and serve.

    Notes: Bon Appetit

    Yield: 6 Servings

    Terry "Squeaks" Pulliam Burd

    --

    To reply, remove "spambot" and replace it with "cox"

  2. #2
    spamtrap1888 Guest

    Default Re: REC: Cacio e Pepe

    On May 2, 2:46*pm, Terry Pulliam Burd <ntpull...@spambot.net> wrote:
    > Just made this dish, which was featured in the May, 2011 "Bon
    > Appetit," and it was fantastic. Absolutely brilliant and dead easy! If
    > you love strong cheese and pasta, this is your baby:
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Cacio e Pepe
    >
    > misc. side dishes, pasta
    >
    > * kosher salt
    > 17 ounces pasta; (egg tagliolini, bucatini
    > 9 tablespoons unsalted butter; cubed, divided
    > 3 teaspoons black pepper; freshly ground
    > 2 1/4 cup Grana Padano or Parmesan
    > 1 cup pecorino; finely grated
    >
    > Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add
    > pasta and cook, stirring occasionally, until about 2 minutes before
    > tender. Drain, reserving 3/4 cup pasta cooking water.
    >
    > Meanwhile, melt 2 tablespoons butter in a large heavy skillet over
    > medium heat. Add pepper and cook, swirling pan, until toasted, about 1
    > minute.
    >
    > Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add
    > pasta and remaining butter. Reduce heat to low and add Grana Padano,
    > stirring and tossing with tongs until melted. Remove pan from heat;
    > add Pecorino, stirring and tossing until cheese melts, sauce coats the
    > pasta, and pasta is al dente. (Add more pasta water if sauce seems
    > dry.) Transfer pasta to warm bowls and serve.
    >
    > Notes: *Bon Appetit
    >


    I watched a local couple order and eat this in Rome, in Trastevere.
    The waiter brought them unadorned noodles, a bowl of grated cheese,
    and a pepper mill.

  3. #3
    ViLco Guest

    Default Re: REC: Cacio e Pepe

    spamtrap1888 wrote:

    > I watched a local couple order and eat this in Rome, in Trastevere.
    > The waiter brought them unadorned noodles, a bowl of grated cheese,
    > and a pepper mill.


    ROTFL
    --
    ViLco
    Let the liquor do the thinking




  4. #4
    Felice Guest

    Default Re: Cacio e Pepe

    "Terry Pulliam Burd" <[email protected]> wrote in message
    news:[email protected]
    > Just made this dish, which was featured in the May, 2011 "Bon
    > Appetit," and it was fantastic. Absolutely brilliant and dead easy! If
    > you love strong cheese and pasta, this is your baby:
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Cacio e Pepe
    >
    > misc. side dishes, pasta
    >
    > kosher salt
    > 17 ounces pasta; (egg tagliolini, bucatini
    > 9 tablespoons unsalted butter; cubed, divided
    > 3 teaspoons black pepper; freshly ground
    > 2 1/4 cup Grana Padano or Parmesan
    > 1 cup pecorino; finely grated
    >
    > Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add
    > pasta and cook, stirring occasionally, until about 2 minutes before
    > tender. Drain, reserving 3/4 cup pasta cooking water.
    >
    > Meanwhile, melt 2 tablespoons butter in a large heavy skillet over
    > medium heat. Add pepper and cook, swirling pan, until toasted, about 1
    > minute.
    >
    > Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add
    > pasta and remaining butter. Reduce heat to low and add Grana Padano,
    > stirring and tossing with tongs until melted. Remove pan from heat;
    > add Pecorino, stirring and tossing until cheese melts, sauce coats the
    > pasta, and pasta is al dente. (Add more pasta water if sauce seems
    > dry.) Transfer pasta to warm bowls and serve.


    Terry, you might enjoy the column on cacio e pepe by Rowley Leigh in a
    recent Financial Times weekend section. He uses only spaghetti, peppercorns
    and pecorino Romano. I've clipped his to try, and now I'll have to try
    yours, too (I do like the idea of toasting the pepper in butter). It's a
    tough life .

    http://www.ft.com/cms/s/2/9a6443bc-4...#axzz1LIy22y7P
    or
    http://tinyurl.com/3qxltcv

    Felice



  5. #5
    Dimitri Guest

    Default Re: Cacio e Pepe

    "Terry Pulliam Burd" <[email protected]> wrote in message
    news:[email protected]..
    > Just made this dish, which was featured in the May, 2011 "Bon
    > Appetit," and it was fantastic. Absolutely brilliant and dead easy! If
    > you love strong cheese and pasta, this is your baby:
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Cacio e Pepe
    >
    > misc. side dishes, pasta
    >
    > kosher salt
    > 17 ounces pasta; (egg tagliolini, bucatini
    > 9 tablespoons unsalted butter; cubed, divided
    > 3 teaspoons black pepper; freshly ground
    > 2 1/4 cup Grana Padano or Parmesan
    > 1 cup pecorino; finely grated
    >
    > Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add
    > pasta and cook, stirring occasionally, until about 2 minutes before
    > tender. Drain, reserving 3/4 cup pasta cooking water.
    >
    > Meanwhile, melt 2 tablespoons butter in a large heavy skillet over
    > medium heat. Add pepper and cook, swirling pan, until toasted, about 1
    > minute.
    >
    > Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add
    > pasta and remaining butter. Reduce heat to low and add Grana Padano,
    > stirring and tossing with tongs until melted. Remove pan from heat;
    > add Pecorino, stirring and tossing until cheese melts, sauce coats the
    > pasta, and pasta is al dente. (Add more pasta water if sauce seems
    > dry.) Transfer pasta to warm bowls and serve.
    >
    > Notes: Bon Appetit
    >
    > Yield: 6 Servings
    >
    > Terry "Squeaks" Pulliam Burd
    >
    > --
    >
    > To reply, remove "spambot" and replace it with "cox"





    Hmmm

    Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone?

    Dimitri

    Tonight steamed stuffed artichokes.

    dc


  6. #6
    sf Guest

    Default Re: Cacio e Pepe

    On Tue, 3 May 2011 12:00:24 -0400, "Felice" <[email protected]>
    wrote:

    > Terry, you might enjoy the column on cacio e pepe by Rowley Leigh in a
    > recent Financial Times weekend section. He uses only spaghetti, peppercorns
    > and pecorino Romano. I've clipped his to try, and now I'll have to try
    > yours, too (I do like the idea of toasting the pepper in butter). It's a
    > tough life .


    I didn't know noodles, butter and cheese (and some pepper) had a name.
    To think I've been making this for years and didn't know I was making
    "something" all this time!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  7. #7
    sf Guest

    Default Re: Cacio e Pepe

    On Tue, 3 May 2011 10:01:13 -0700, "Dimitri" <[email protected]>
    wrote:

    > Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone?


    Apparently, it's Cacio e Pepe not Alfredo.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  8. #8
    merryb Guest

    Default Re: Cacio e Pepe

    On May 3, 10:01*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > "Terry Pulliam Burd" <ntpull...@spambot.net> wrote in messagenews:3d9ur657j4v7dvhs6g4mfiv0eklsl8vhe6@4ax .com...
    >
    >
    >
    >
    >
    > > Just made this dish, which was featured in the May, 2011 "Bon
    > > Appetit," and it was fantastic. Absolutely brilliant and dead easy! If
    > > you love strong cheese and pasta, this is your baby:

    >
    > > @@@@@ Now You're Cooking! Export Format

    >
    > > Cacio e Pepe

    >
    > > misc. side dishes, pasta

    >
    > > *kosher salt
    > > 17 ounces pasta; (egg tagliolini, bucatini
    > > 9 tablespoons unsalted butter; cubed, divided
    > > 3 teaspoons black pepper; freshly ground
    > > 2 1/4 cup Grana Padano or Parmesan
    > > 1 cup pecorino; finely grated

    >
    > > Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add
    > > pasta and cook, stirring occasionally, until about 2 minutes before
    > > tender. Drain, reserving 3/4 cup pasta cooking water.

    >
    > > Meanwhile, melt 2 tablespoons butter in a large heavy skillet over
    > > medium heat. Add pepper and cook, swirling pan, until toasted, about 1
    > > minute.

    >
    > > Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add
    > > pasta and remaining butter. Reduce heat to low and add Grana Padano,
    > > stirring and tossing with tongs until melted. Remove pan from heat;
    > > add Pecorino, stirring and tossing until cheese melts, sauce coats the
    > > pasta, and pasta is al dente. (Add more pasta water if sauce seems
    > > dry.) Transfer pasta to warm bowls and serve.

    >
    > > Notes: *Bon Appetit

    >
    > > Yield: 6 Servings

    >
    > > Terry "Squeaks" Pulliam Burd

    >
    > > --

    >
    > > To reply, remove "spambot" and replace it with "cox"

    >
    > Hmmm
    >
    > Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone?
    >
    > Dimitri
    >
    > Tonight steamed stuffed artichokes.
    >
    > dc- Hide quoted text -
    >
    > - Show quoted text -


    I hope your artichokes are better that the ones we had the other
    night- they were stringy and tough

  9. #9
    Terry Pulliam Burd Guest

    Default Re: Cacio e Pepe

    On Tue, 03 May 2011 15:44:42 -0700, sf <[email protected]> arranged
    random neurons and said:

    >On Tue, 3 May 2011 10:01:13 -0700, "Dimitri" <[email protected]>
    >wrote:
    >
    >> Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone?

    >
    >Apparently, it's Cacio e Pepe not Alfredo.


    No cream in the Cacio e Pepe, although the finished product *tastes*
    like it has cream in it.

    Terry "Squeaks" Pulliam Burd

    --

    To reply, remove "spambot" and replace it with "cox"

  10. #10
    ViLco Guest

    Default Re: Cacio e Pepe

    sf wrote:

    > I didn't know noodles, butter and cheese (and some pepper) had a name.


    In fact it doesn't: "Cacio e pepe" is something more than just noodles
    butter and cheese, just as "Alfredo" is something more than just noodles
    butter and cheese.
    --
    ViLco
    Let the liquor do the thinking




  11. #11
    ViLco Guest

    Default Re: Cacio e Pepe

    Dimitri wrote:

    > Hmmm
    >
    > Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone?


    The two recipes are very similar but Alfredo requires "doppio burro", which
    means that butter is added both before and after placing the noodles in the
    serving bowl.
    --
    ViLco
    Let the liquor do the thinking




  12. #12
    Giusi Guest

    Default Re: Cacio e Pepe


    "ViLco" <[email protected]> ha scritto nel messaggio
    news:ipr4h9$rbf$[email protected]..
    > Dimitri wrote:
    >
    >> Hmmm
    >>
    >> Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone?

    >
    > The two recipes are very similar but Alfredo requires "doppio burro",
    > which means that butter is added both before and after placing the noodles
    > in the serving bowl.


    Since when does cacio ever refer to Parmigiano Reggiano?



  13. #13
    ViLco Guest

    Default Re: Cacio e Pepe

    Giusi wrote:

    >>> Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone?


    >> The two recipes are very similar but Alfredo requires "doppio burro",
    >> which means that butter is added both before and after placing the
    >> noodles in the serving bowl.


    > Since when does cacio ever refer to Parmigiano Reggiano?


    Since when "fettuccine" refers to "tonnarelli".
    --
    ViLco
    Let the liquor do the thinking




  14. #14
    sf Guest

    Default Re: Cacio e Pepe

    On Wed, 4 May 2011 10:57:44 +0200, "ViLco" <[email protected]> wrote:

    > sf wrote:
    >
    > > I didn't know noodles, butter and cheese (and some pepper) had a name.

    >
    > In fact it doesn't: "Cacio e pepe" is something more than just noodles
    > butter and cheese, just as "Alfredo" is something more than just noodles
    > butter and cheese.


    No problem for me. I'll just continue calling it by the components.
    I wouldn't know how to pronounce Cacio e Pepe anyway. I'd never heard
    of it before and I probably never will again.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  15. #15
    ViLco Guest

    Default Re: Cacio e Pepe

    sf wrote:

    >> In fact it doesn't: "Cacio e pepe" is something more than just
    >> noodles butter and cheese, just as "Alfredo" is something more than
    >> just noodles butter and cheese.


    > No problem for me. I'll just continue calling it by the components.


    Just as me, and when I do something particular I like to call it with it
    (posibly) fancy name, like alfredo and cacio e pepe.

    > I wouldn't know how to pronounce Cacio e Pepe anyway. I'd never heard
    > of it before and I probably never will again.


    Who knows? Let's see if this evening I'll find someone on youtube spelling
    it clearly for you to listen.
    God knows how many times I've asked myself "And how should I spell this
    word?" while reading english texts
    --
    ViLco
    Let the liquor do the thinking




  16. #16
    sf Guest

    Default Re: Cacio e Pepe

    On Thu, 5 May 2011 15:04:45 +0200, "ViLco" <[email protected]> wrote:

    > sf wrote:
    >
    > >> In fact it doesn't: "Cacio e pepe" is something more than just
    > >> noodles butter and cheese, just as "Alfredo" is something more than
    > >> just noodles butter and cheese.

    >
    > > No problem for me. I'll just continue calling it by the components.

    >
    > Just as me, and when I do something particular I like to call it with it
    > (posibly) fancy name, like alfredo and cacio e pepe.
    >
    > > I wouldn't know how to pronounce Cacio e Pepe anyway. I'd never heard
    > > of it before and I probably never will again.

    >
    > Who knows? Let's see if this evening I'll find someone on youtube spelling
    > it clearly for you to listen.
    > God knows how many times I've asked myself "And how should I spell this
    > word?" while reading english texts


    Thanks, Vilco! That's very nice of you.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  17. #17
    ViLco Guest

    Default Re: Cacio e Pepe

    sf wrote:

    >> Who knows? Let's see if this evening I'll find someone on youtube
    >> spelling it clearly for you to listen.
    >> God knows how many times I've asked myself "And how should I spell
    >> this word?" while reading english texts


    > Thanks, Vilco! That's very nice of you.


    LOL, yesterday I forgot, now I have a note on my cellphone. An hour and it
    will be there.
    --
    ViLco
    Let the liquor do the thinking




  18. #18
    sf Guest

    Default Re: Cacio e Pepe

    On Fri, 6 May 2011 17:40:32 +0200, "ViLco" <[email protected]> wrote:

    > sf wrote:
    >
    > >> Who knows? Let's see if this evening I'll find someone on youtube
    > >> spelling it clearly for you to listen.
    > >> God knows how many times I've asked myself "And how should I spell
    > >> this word?" while reading english texts

    >
    > > Thanks, Vilco! That's very nice of you.

    >
    > LOL, yesterday I forgot, now I have a note on my cellphone. An hour and it
    > will be there.


    No problem, thanks again!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  19. #19
    ViLco Guest

    Default Re: Cacio e Pepe

    Il 06/05/2011 18:15, sf ha scritto:
    > On Fri, 6 May 2011 17:40:32 +0200, "ViLco"<[email protected]> wrote:
    >
    >> sf wrote:
    >>
    >>>> Who knows? Let's see if this evening I'll find someone on youtube
    >>>> spelling it clearly for you to listen.
    >>>> God knows how many times I've asked myself "And how should I spell
    >>>> this word?" while reading english texts

    >>
    >>> Thanks, Vilco! That's very nice of you.

    >>
    >> LOL, yesterday I forgot, now I have a note on my cellphone. An hour and it
    >> will be there.

    >
    > No problem, thanks again!
    >

    Her it is: at 0:15.
    http://www.youtube.com/watch?v=UwPrk...eature=related
    Between he says "oggi cucineremo insieme gli spaghetti cacio e pepe"
    (today we'll cook together spaghetti cacio e pepe).
    --
    Vilco
    And the Family Stone
    This is post has been posted ONLY FOR THE STATS.
    No trolls have been harmed in the making of this post.

  20. #20
    ViLco Guest

    Default Re: Cacio e Pepe

    Il 06/05/2011 23:05, ViLco ha scritto:

    > Between he says "oggi cucineremo insieme gli spaghetti cacio e pepe"


    It should have been "between 0:13 and 0:16 She says"
    --
    Vilco
    And the Family Stone
    Every burp of a table companion is a sign of gratitude for the cook

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