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Started By
Message
re: ramen cacio e pepe
Posted on 7/29/15 at 12:58 pm to Rohan2Reed
Posted on 7/29/15 at 12:58 pm to Rohan2Reed
For my kids lunch? No.
Occasionally, yes. In all reality, if I am going to make my own pasta either doing something really simple (like cacio e pepe) or a lasagna or ravioli like dish.
There are, despite reports to the contrary, a lot of excellent dried pasta that are perfect in most applications.
PS are people using olive oil with CeP? I've always thought butter was a better medium.
Occasionally, yes. In all reality, if I am going to make my own pasta either doing something really simple (like cacio e pepe) or a lasagna or ravioli like dish.
There are, despite reports to the contrary, a lot of excellent dried pasta that are perfect in most applications.
PS are people using olive oil with CeP? I've always thought butter was a better medium.
2
Posted on 7/29/15 at 1:02 pm to BlackenedOut
quote:
PS are people using olive oil with CeP? I've always thought butter was a better medium.
I used both just because the recipe told me to
Posted on 7/29/15 at 1:05 pm to BlackenedOut
And all this time I thought you had a sense of humor.
Posted on 7/29/15 at 1:07 pm to Winkface
I was just kidding back. Forgot to include an emoji
Posted on 7/29/15 at 1:15 pm to BlackenedOut
quote:
Occasionally, yes. In all reality, if I am going to make my own pasta either doing something really simple (like cacio e pepe) or a lasagna or ravioli like dish.
There are, despite reports to the contrary, a lot of excellent dried pasta that are perfect in most applications.
I suppose the raw pastas they sell at WF and international markets and such would suffice. I've never used them though. May give this a try asap, I'm craving it now.
quote:
PS are people using olive oil with CeP? I've always thought butter was a better medium.
Unsure, but butter sounds more right than evoo IMO.
A pic from a little hole in the wall in Rome I went to during my honeymoon.
Posted on 7/29/15 at 1:17 pm to Rohan2Reed
Thats definitely butter. Olive oil has too many ranges of flavor - can be grassy, peppery, nutty, etc... that could contrast with flavor of pepper.
Posted on 7/29/15 at 1:18 pm to BlackenedOut
Not buying it.
On topic: pasta!
On topic: pasta!
Posted on 7/29/15 at 1:21 pm to Winkface
Further question: Is cacio e pepe a subset of carbonara or is carbonara a subset of cacio e pepe?
Like how gin is really just flavored vodka.
Like how gin is really just flavored vodka.
Posted on 7/29/15 at 2:24 pm to Rohan2Reed
quote:
Unsure, but butter sounds more right than evoo IMO.
Well I learned something new. Most recipes online call for butter. Some call for both butter and olive oil but with heavier amounts of butter.
I still like my olive oil version though.
EDIT Here is a recipe that uses no olive oil or butter and claims it's how the Romans cook it.
This post was edited on 7/29/15 at 2:26 pm
Posted on 7/29/15 at 2:51 pm to Rohan2Reed
quote:
I suppose the raw pastas they sell at WF and international markets and such would suffice.
Keife carries some dry pasta that is excellent and would be perfect for this application.
Posted on 7/29/15 at 7:28 pm to Oenophile Brah
Bourdain talked about in on a Rome show, and it exploded in popularity over here. I'd not heard of it myself before then.
I've made a Cook's Ill recipe for it many times. We like it a lot, but I have not had the real deal to compare.
Short version
6ounces Pecorino Romano , 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup)
1pound spaghetti
Table salt
2tablespoons heavy cream (or half-and-half)
2teaspoons extra-virgin olive oil
1 1/2teaspoons finely ground black pepper
Boil pasta with salt in 2 quarts water until al dente.
Reserve 1.5 cups of the starchy cooking water. Drain pasta.
In a bowl, whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Pour cheese mixture over pasta, tossing (tongs help) to coat.
Adjust consistency with other ½ cup pasta water.
Serve with coarsely grated Pecorino (and usually more cracked pepper).
I've made a Cook's Ill recipe for it many times. We like it a lot, but I have not had the real deal to compare.
Short version
6ounces Pecorino Romano , 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup)
1pound spaghetti
Table salt
2tablespoons heavy cream (or half-and-half)
2teaspoons extra-virgin olive oil
1 1/2teaspoons finely ground black pepper
Boil pasta with salt in 2 quarts water until al dente.
Reserve 1.5 cups of the starchy cooking water. Drain pasta.
In a bowl, whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Pour cheese mixture over pasta, tossing (tongs help) to coat.
Adjust consistency with other ½ cup pasta water.
Serve with coarsely grated Pecorino (and usually more cracked pepper).
Posted on 7/30/15 at 9:19 pm to Powerman
quote:
What type of noodles do you use for the classic recipe?
Not traditional but, this pasta will do!
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