topic Re: Cacio e Pepe e Zucca in Recipes

Cacio e Pepe e Zucca

IamMrsG — Mon, 09 Aug 2021 00:22:50 GMT

I've had Cacio e Pepe before, but, after watching Jeff Mauro from FoodNetwork demonstrate this version, I immediately added it to this week's menu. I just finished a serving, and My Oh My! I gave it 4 stars (I have no 5 stars). I will most definitely repeat this dish (soon) and am thinking of others I can invite.

If you don't trust my opinion, got to foodnetwork<dot>com and read reviewers' comments. The recipe has 18 5 Star ratings.

Cacio e Pepe e Zucca

Level: Easy Total: 20 min Active: 10 min Yield: 4 to 6 servings

Kosher salt and freshly ground black pepper

1 pound spaghetti

1 ½ cups finely grated Pecorino-Romano, plus additional for serving

1 ½ teaspoons whole black peppercorns, lightly toasted and ground

2 Tablespoons heavy cream

3 Tablespoons pumpkin puree

Place 2 quarts water in a pot and bring to a boil. Salt the water and boil the pasta, stirring frequently, until al dente. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.

Place the Pecorino-Romano in a large bowl and add 1 cup pasta water to the cheese while whisking vigorously. Add the toasted pepper, cream and pumpkin and whisk. Toss in the spaghetti to coat. Season with salt and add additional pasta water if the sauce is too thick.

Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.

Re: Cacio e Pepe e Zucca

SloopJohnB — Mon, 09 Aug 2021 00:46:01 GMT

@IamMrsG YUM !!! 🍝❤

Re: Cacio e Pepe e Zucca

coffee drinker — Mon, 09 Aug 2021 04:21:18 GMT

@IamMrsG Would you please verify the quantity of water to cook the spaghetti. 2 qt. for 1 lb. of pasta doesn't sound right. Looks delish, though.

Re: Cacio e Pepe e Zucca

DiAnne — Mon, 09 Aug 2021 04:59:26 GMT

This sounds very interesting. Do you think it would freeze?

Re: Cacio e Pepe e Zucca

IamMrsG — Mon, 09 Aug 2021 14:09:42 GMT

@DiAnne I've not done it, but have read that cooked pasta freezes well for a few months. The only caution I've seen is to first coat naked pasta with olive oil to prevent it from sticking together. The sauce should do that, I think. The other ingredients in the dish are easily freezeable, so I don't see why you couldn't freeze this.

Re: Cacio e Pepe e Zucca

IamMrsG — Mon, 09 Aug 2021 16:10:46 GMT

@coffee drinker Of course, you can use as much water as you deem necessary, just be sure to salt it well; however, with less water, this recipe produces a more starchy water, thereby serving as a thickener for the sauce. And, if you notice, the instructions say to stir often.

Edited to add: There's an interesting article entitled How Much Water Does Pasta Really Need? written by Harold McGee in the food section of The New York Times, dated Feb. 24, 2009.

Re: Cacio e Pepe e Zucca

DiAnne — Mon, 09 Aug 2021 16:41:18 GMT

@IamMrsG wrote:
@DiAnne I've not done it, but have read that cooked pasta freezes well for a few months. The only caution I've seen is to first coat naked pasta with olive oil to prevent it from sticking together. The sauce should do that, I think. The other ingredients in the dish are easily freezeable, so I don't see why you couldn't freeze this.

@IamMrsG

This sounds interesting. I have been making my own frozen meals because I hate eating the same thing day after day! Definitely going to try this when it cools off a little.

Re: Cacio e Pepe e Zucca

riley1 — Mon, 09 Aug 2021 17:05:59 GMT

I make this often and my hubby loves it. I don't add pumpkin, but do add some lemon zest and a sprinkling of fresh lemon juice. It brightens it up.

Re: Cacio e Pepe e Zucca

IamMrsG — Mon, 09 Aug 2021 19:03:23 GMT

@riley1 Another really good, but equally quick and simple, pasta dish is Aglio E Olio. Do you know it?

Re: Cacio e Pepe e Zucca

IamMrsG — Mon, 09 Aug 2021 19:08:23 GMT

RE: "I hate eating the same thing day after day!"

@DiAnne Oh, do I hear that! Some folks don't believe me, others think I'm half-nuts , but I try not to repeat a dish more than twice a season. In contrast, I know people who, when they find a dish they especially like, will eat it over and over, until they are sick of it. I don't see the point of ruining the pleasure.

Re: Cacio e Pepe e Zucca

coffee drinker — Mon, 09 Aug 2021 21:57:13 GMT

@IamMrsG Makes sense. Thank you for the info.

Re: Cacio e Pepe e Zucca

riley1 — Tue, 10 Aug 2021 00:54:41 GMT

@IamMrsG I do! Believe it or not, I'm an Irish girl who grew up in an Italian neighborhood and learned to cook at a young age.

Have many Italian friends who also said my food tasted as good as theirs, lol.

Re: Cacio e Pepe e Zucca

HB glamma — Tue, 10 Aug 2021 21:18:34 GMT

Sounds so different, wondered if you taste pumpkin??
Aglio E Olio is truly a favorite pasta dish, so I’m guessing I’d love this but not sure of DH. I am IamMrsG: light red or a crisp white pairing?

Re: Cacio e Pepe e Zucca

IamMrsG — Tue, 10 Aug 2021 21:42:14 GMT

@HB glamma It was subtle, but I could taste the pumpkin. (Some reviewers said they could not.) I cook for one now, so approximated measurements by ratio in the recipe. Adjusting pumpkin for personal preference would be no problem.

As to wine, especially in this heat, I'd opt for a light chilled white. A dry Prosecco should be a good pairing, too. In cooler days, I think I'd try a pinot noir. Hmmm, note to self ...

Edited to fix a typo.