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In Search of Cacio e Pepe | Milk Street TV Season 8, Episode 4

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Christopher Kimball’s Milk Street
Christopher Kimball’s Milk Street
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Recipes in this Video

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Cacio e Pepe, originating from Rome, is a classic Roman dish that translates to 'cheese and pepper.' Traditionally enjoyed by shepherds, it highlights the simplicity of few ingredients—pasta, cheese, and pepper—transformed into a comforting meal. Today, it's celebrated worldwide, often featured in Italian restaurants and home kitchens alike.

Ingredients

  • spaghetti
  • pecorino romano cheese
  • black pepper
  • salt
  • water

Instructions

  1. 1Bring a large pot of salted water to a boil.
  2. 2Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
  3. 3Reserve 1 cup of pasta cooking water, then drain the spaghetti.
  4. 4Return the drained spaghetti to the pot off the heat.
  5. 5Grate pecorino romano cheese into the pot with the spaghetti.
  6. 6Add freshly cracked black pepper to the pot.
  7. 7Pour in a small amount of reserved pasta water and toss to combine.
  8. 8Continue adding pasta water gradually while tossing until a creamy sauce forms.
  9. 9Taste and adjust seasoning with more cheese or pepper as desired.
  10. 10Serve immediately, garnished with extra cheese and black pepper.
milkwheat

Ingredients

  • 2 medium zucchinis
  • 1 cup spaghetti
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions

  1. 1Spiralize the zucchinis to create zucchini noodles and set aside.
  2. 2Cook the spaghetti according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
  3. 3In a bowl, whisk together the eggs, Parmesan cheese, black pepper, and salt until well combined.
  4. 4In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  5. 5Add the zucchini noodles to the skillet and sauté for 3-4 minutes until slightly softened.
  6. 6Remove the skillet from heat and add the cooked spaghetti to the zucchini noodles.
  7. 7Pour the egg and cheese mixture over the pasta and quickly toss to combine, adding reserved pasta water as needed to create a creamy sauce.
  8. 8Stir in the chopped parsley and adjust seasoning if necessary.
  9. 9Serve immediately, garnished with additional Parmesan cheese if desired.

Equipment

SpiralizerLarge potSkilletMixing bowlWhisk

Ingredients

  • 8 oz spaghetti
  • 2 cups fresh parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions

  1. 1Cook the spaghetti according to package instructions until al dente. Drain and set aside.
  2. 2In a food processor, combine the parsley leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper.
  3. 3Pulse the mixture until finely chopped.
  4. 4With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
  5. 5Add the lemon juice and pulse a few more times to combine.
  6. 6In a large bowl, toss the cooked spaghetti with the parsley pesto until well coated.
  7. 7Serve immediately, garnished with additional Parmesan cheese if desired.

Equipment

large potfood processorcolanderlarge bowl

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