Kosher Cacio e pepe
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Kosher Cacio e pepe
21 minutes total
If you're looking for a delicious kosher pasta dish, then look no further than the classic Italian dish, cacio e pepe. This simple yet flavorful recipe is easy to make and perfect for a quick and satisfying meal. In this article, we'll show you how to make kosher cacio e pepe and provide some tips for alternative versions.
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Ingredients
Serves 4
| 320g (11,3 oz) | Barilla® Spaghetti No. 5 |
| 100 ml | extra-virgin olive oil |
| 200g | grated Kosher Hard Sheep Cheese |
| to taste | Salt and coarsely ground black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
ALTERNATIVE VERSIONS
This traditional recipe from Lazio is also excellent with bucatini and spaghetti alla chitarra.
Method
Step 1
Here are five easy steps for the perfect kosher cacio e pepe:
Step 2
Here are five easy steps to prepare a perfect kosher cacio e pepe: Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente."
Step 3
In a small pan, toast the coarsely ground black pepper. Add a small cup of cooking water and turn off the heat.
- Ground black pepper
Step 4
In a bowl, mix the Kosher Hard Sheep Cheese with the olive oil and 2 to 3 tablespoons of pasta water. Season it with salt if necessary.
- Kosher Hard Sheep Cheese
- olive oil
Step 5
Drain the pasta and put it in the pan with pepper and cooking water. Add the cheese mixture off the heat and toss it well.
Step 6
Serve hot and enjoy!
Passive cooking
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.