SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)
This is a very Nasty dish, courtesy of Mario Batali via "Food &Vodka" magazine. He uses two kinds of cheese which are both combination cheeses. So I guess this is a four cheese dish!
Provided by threeovens
Categories Spaghetti
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook spaghetti, al dente, in salted water according to package directions.
- Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
- Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
- Stir in pepper and any additional liquid, if needed; season with salt if necessary.
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Qasim Majeedano
[email protected]This recipe was a disappointment. The sauce was bland and the pasta was overcooked.
Traneah Parker
[email protected]I'm not a huge fan of cacio e pepe, but this recipe was pretty good.
Mobile Samsung
[email protected]This recipe is a bit time-consuming, but it's worth it. The cacio e pepe sauce is so rich and flavorful.
Renolda Stemela
[email protected]I've never made cacio e pepe before, but this recipe made it so easy. It turned out great!
Jay Yoyo
[email protected]This recipe is amazing! The sauce is so creamy and flavorful, and the pasta is cooked perfectly.
Naruto Uzanaki
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. It's now one of my favorite pasta dishes.
md mofi ul Islam
[email protected]This recipe is a keeper! I've added it to my regular rotation.
CT Crow
[email protected]I love this recipe! It's so simple to make, but it's so delicious.
Erica Amoako
[email protected]This is a great recipe! I've made it several times and it always comes out perfectly. The cacio e pepe sauce is so creamy and flavorful, and it's the perfect complement to the al dente spaghetti.