New Post: Cacio e Pepe

Check out the new recipes and articles from Gimme Some Oven! [View this email in your browser]( [Gimme Some Oven]( [Pin]( [Share]( [Tweet]( [Forward]( Cacio e Pepe My favorite cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients. [My favorite cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients -- pasta, cheese (Pecorino, or a blend with Parmesan), guanciale and a hint of butter. Such an easy dinner and always the best Italian comfort food! | gimmesomeoven.com] Anthony Bourdain once said that cacio e pepe “could be the greatest thing in the history of the world.” And I have to say, I wholeheartedly agree. ♡ This classic Roman pasta easily ranks up there as one of our family’s all-time favorite comfort foods. We cook up a batch of cacio e pepe at least once or twice a month, often turning to it in a pinch because we make it a point to keep the three main ingredients — “cacio” (cheese), “pepe” (black pepper), and pasta (we usually opt for bucatini) — always stocked in our kitchen. Barclay’s usually in charge of grating up a big pile of cheese while I make a big green salad or some roasted veggies to go on the side. Then once the pasta is ready to go and tossed with that irresistibly glossy cheese and pepper sauce, we always waste zero time dishing it up and grabbing a fork and diving in. There’s nothing better than a steaming hot bowl of cacio e pepe! That said, as simple as the cacio e pepe ingredient list may be, this dish is famously finicky when it comes to technique. If the cheese is overheated or the starchy pasta water isn’t emulsified properly, the sauce can turn into a sticky, clumpy mess, which I can vouch from experience is always such a tragedy. So this week, while we are revisiting the four classic Roman pasta recipes, I went in and updated this post with all of the best tips for cacio e pepe success that I’ve learned over the years. We also added in a new video below that will hopefully provide some visuals to help clarify each step of the process. And we also now have a pronunciation guide, so that all of us non-Italians can give the name of the dish the proper respect it deserves. I do want to note that I prefer to add a bit of butter to my cacio e pepe, which I’m well aware is not authentically included in traditional cacio e pepe, and makes this more similar to Roman-style Alfredo. However, after having made and ordered this dish dozens and dozens of times both with and without butter, I’ve decided that I just really love the extra hint of flavor that it adds. You’re welcome to include butter or leave it out, so I’ve included instructions for both options below. Alright, let’s make some cacio e pepe together! [(more…)]( [Click here to view the full post on Gimme Some Oven]( Recent Posts: [New Post: Pasta all’Amatriciana]( [New Post: Healthy Peanut Butter Cookies]( [New Post: Smoky Pumpkin Mac and Cheese with Garlicky Breadcrumbs]( [New Post: Salted Chocolate Brownie Bites]( Stay Connected! [Facebook]( [Facebook]( [Twitter]( [Twitter]( [Instagram]( [Instagram]( [Pinterest]( [Pinterest]( [Blog]( [Blog]( Copyright © 2022 Gimme Some Oven, All rights reserved. You are receiving this email because you opted in at Gimme Some Oven. Our mailing address is: Gimme Some Oven PO Box 32712Kansas City, MO 64171 [Add us to your address book]( [unsubscribe from this list]( [update subscription preferences]( [Mailchimp Email Marketing](