I wanted something quick, simple and easy to make for my dinner today and so I decided to try a pasta dish that I had been wanting to try for a very long time.
Cacio e pepe is a traditional Italian pasta dish that has gained popularity all over the world in recent years. The name translates to "cheese and pepper," which perfectly describes the simple yet flavorful ingredients used to make this classic dish.
For inspiration I turned to The Hungry Bluebird. I had seen her recipe on Pinterest and bookmarked it. I adapted it to make only 2 delicious servings, which was plenty enough for me to enjoy today, with an additional serving for another time.
This is a dish which originated in Rome, where it was traditionally served with long, thin pasta such as spaghetti or tonnarelli. It is created simply by cooking the pasta until it is al dente, then tossing it with a mixture of grated pecorino Romano cheese, freshly ground black pepper, and a bit of the starchy pasta water.
It is believed to have been created by shepherds who would bring pecorino cheese and black pepper with them into the fields. They would mix these ingredients with pasta and cooking water to create a simple and hearty meal.
The end result is a creamy, cheesy sauce that perfectly coats the pasta. Rich and delicious with a subtle heat from the pepper.
Despite its simplicity, cacio e pepe is a dish that does require a bit of finesse to get it just right. The cheese and pasta water need to be emulsified to create a smooth sauce, and the pepper needs to be freshly ground to ensure maximum flavor.
Cacio e Pepe is a dish that has been enjoyed in Rome for centuries. It is an incredibly simple dish using very simple ingredients. (Note: Measurements are given for two people. To feed more, simply double or triple the ingredients required.)
- 1/2 pound dry spaghetti noodles (8 ounces/227g)
- 2 TBS best quality extra virgin olive oil
- 1 tsp freshly ground coarse black pepper
- scant cup (160g) finely grated Pecorino Romano Cheese (reserve 2 heaped TBS for serving)
The key ingredients in Cacio e Pepe are pasta, pecorino cheese, black pepper, and cooking water. With such simple ingredients you want to use the best that you can afford to buy.
The pasta used is typically a long, thin variety such as spaghetti or bucatini. Today I chose to use spaghetti.
The cheese is traditionally pecorino Romano, a hard and salty cheese made from sheep's milk. Freshly ground black pepper is added to the dish to give it a spicy kick.
Do make sure you grind your own pepper either in a pepper mill or with a mortar and Pestle. Also, make sure to grate your own cheese if possible. These two simple things will give you the best and the tastiest results.
HOW TO COOK CACIO E PEPE
A step by step guide. Its simple really. Its the simple things in life I find that are the tastiest!
Cook the dry spaghetti in a large pot of lightly salted boiling water until al dente. (mine took 11 minutes.)
While the spaghetti is cooking, heat the olive oil in a large heavy bottomed skillet over medium high heat until shimmering. Add the pepper and cook until very fragrant, a minute or two.
Drain the spaghetti, reserving 3 fluid ounces (85g) of the cooking water. (you may need more so reserve about 1/2 cup /4 ounces/ 120ml) Add the cooking water to the pan of oil and pepper. Bring to the boil.
Add the spaghetti with tongs, sprinkle with most of the cheese, reserving some for garnishing and serving.
Toss together until the pasta is well coated and creamy with no discernable lumps of cheese, adding more pasta water if needed.
Transfer to heated pasta bowls and garnish with additional cheese and ground black pepper. Serve hot.
TIPS AND TRICKS
- Use freshly grated Pecorino Romano cheese for the best flavor.
- Reserve enough pasta water to loosen the sauce if it becomes too thick.
- Use tonnarelli or rigatoni instead of spaghetti or bucatini for a different texture.
- Toast the black pepper in the oil before adding any butter (if using, my recipe used no butter) for a more intense flavor.
- Use a good quality extra-virgin olive oil for the best taste.
Overall, cacio e pepe is a simple yet delicious pasta dish that can be made in under 30 minutes. With a few simple ingredients and techniques, anyone can make a perfect creamy sauce that coats the pasta.
SOME VARIATIONS OF CACIO E PEPE
This really is a classic, and very popular Roman pasta dish. While the traditional recipe calls for just a few simple ingredients, there are many variations of this dish that incorporate additional flavors and ingredients. Here are a few popular variations of Cacio e Pepe:
Cacio e Pepe with Truffle
Truffle is a luxurious addition to any dish, and Cacio e Pepe is no exception. To make this variation, simply shave fresh truffle over the top of the pasta before serving. Alternatively, you can use truffle oil to add a subtle truffle flavor to the dish.
Cacio e Pepe with Pancetta and Peas
Pancetta and peas are a classic combination that work beautifully with the flavors of Cacio e Pepe. To make this variation, cook diced pancetta in a pan until crispy, then add in a cup of frozen peas and cook until heated through. Toss the pancetta and peas with the cooked pasta and Cacio e Pepe sauce for a delicious twist on the classic dish.
Cacio e Pepe Mac and Cheese
For a comforting and indulgent twist on Cacio e Pepe, try making it into a mac and cheese. Simply cook your favorite pasta shape and toss it with a creamy cheese sauce made with parmesan and pecorino romano, and plenty of black pepper. This variation is perfect for a cozy night in or a comforting meal on a cold day.
Overall, Cacio e Pepe is a versatile dish that can be customized to suit your tastes. Whether you prefer it traditional or with a twist, this classic pasta is sure to please, especially if you are as much of a pasta lover as I am!
I really enjoyed this, and in all truth (very naughtily) I kept digging into the second serving for just one more bite. I seriously doubt that there is enough left to make a whole serving. I am so bad when it comes to pasta and cheese! I just can't help myself!
This made for a really delicious and incredibly simple supper! I made myself a salad to enjoy on the side and the carbaholic in me was really wishing that I had some crusty bread or garlic bread as well. Old habits die hard!
I am no stranger to pasta here in the English Kitchen. Some other simple pasta dishes which I really enjoy and think you might also enjoy are:
PASTA E PISELLI- Loosely translated, pasta and peas, this simple recipe is fabulously tasty, as well as being quick and easy to make. The recipe calls only for a short cut pasta, frozen peas, chopped onion, water and some cheese. Such simple ingredients, such a tasty recipe. It really IS the simple things in life that we enjoy most!
MARTHA STEWART'S ONE PAN PASTA - Another recipe adapted and sized for just two people, everything in this dish cooks all in the one pan, even the pasta. No fuss, no muss. There is no having to drain this or that. The water, some cherry tomatoes, etc. all condense along with the starch from the pasta cooking to create a lush and delicious sauce everyone always enjoys!
Yield: 2
Cacio e Pepe (for two)
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
A simple and satisfying bowl of pasta. A truly classic Roman pasta dish.
Ingredients
- 1/2 pound dry spaghetti noodles (8 ounces/227g)
- 2 TBS best quality extra virgin olive oil
- 1 tsp freshly ground coarse black pepper
- scant cup (160g) finely grated Pecorino Romano Cheese (reserve 2 heaped TBS for serving)
Instructions
- Cook the dry spaghetti in a large pot of lightly salted boiling water until al dente. (mine took 11 minutes.)
- While the spaghetti is cooking, heat the olive oil in a large heavy bottomed skillet over medium high heat until shimmering. Add the pepper and cook until very fragrant, a minute or two.
- Drain the spaghetti, reserving 3 fluid ounces (85g) of the cooking water. (you may need more so reserve about 1/2 cup /4 ounces/ 120ml) Add the cooking water to the pan of oil and pepper. Bring to the boil.
- Add the spaghetti with tongs, sprinkle with most of the cheese, reserving some for garnishing and serving.
- Toss together until the pasta is well coated and creamy with no discernable lumps of cheese, adding more pasta water if needed.
- Transfer to heated pasta bowls and garnish with additional cheese and ground black pepper. Serve hot.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thank you so much for visiting! Do come again!
I spied this steak dinner for one recipe over on Food 52 a week or so ago and was immediately intrigued. A steak dinner for one in five minutes? I had to try it.
Not only was it quick and easy to execute, but the sauce that was created to serve with it sounded amazing.
I do enjoy a good steak every now and then. Its simply one of my favorite things. I had picked up a couple of nice looking steaks at the grocery store one day a couple of weeks ago that had been marked down by 30%.
Steak is usually an expensive proposition, but when they are marked down reasonably I cannot resist. These were on their sell by date, which meant they were still good. Marked down for quick sale, but perfectly great to pop into the freezer for a later date.
Steak is not something I buy for myself when I am eating out in a restaurant unless it is a high end restaurant. Most of the times that I have done so I have been extremely disappointed. Tough, over cooked and tasteless.
That's been my experience 99.99 % of the time. Mostly because I can't afford to eat in a high end restaurant! So, generally speaking, it has been something that I cook for myself at home, and I can tell you, I am never disappointed.
I know the chef personally!
I like my steaks medium rare. Nice and pink in the center. Or at the very least, medium. Anything more than that and I am disappointed. Its all in the timing of course!
This steak, with its delicious sauce, was perfectly timed and perfectly cooked. I was not disappointed in the least!
I have to say however that the green beans were nothing to write home about. They could have stood to be a bit more cooked as far as I was concerned, but that is all a matter of taste.
WHAT YOU NEED TO COOK A 5 MINUTE STEAK DINNER FOR ONE
Very simple ingredients, somewhat surprising, but very tasty!
I have a dedicated section in my refrigerator that contains all kinds of ingredients for Asian cooking, one of them which is fish sauce. Don't be afraid of fish sauce. It adds a lovely salty Unami flavor to the steak sauce.
Use fresh lime juice. I am not a huge fan of the reconstituted citrus juices you see on the shop shelves. I find they are highly acidic and have an almost medicinal scent and flavor to them. But that could just be me.
I have to be upfront and tell you, I was not a huge fan of the green beans. Not cooked enough in my opinion and the black specks from where I cooked the steak were a bit off putting looks-wise, although it did not affect their taste.
I would skip the green beans altogether if I cook this again, and I can totally see myself cooking this steak recipe again, as the steak was really delicious!
I used light olive oil.
HOW TO COOK A 5 MINUTE STEAK DINNER FOR ONE
Quick, easy delicious. What more could you ask for?
Have everything ready to go before you start. You will need to juice 1/2 of the lime and cut the other half into wedges. Bring your steak to room temperature. Season on both sides with some salt and black pepper.
Heat the oil in a large, heavy bottomed skillet just to smoking point. Add the steak. Pressing down with tongs, cook for 2 minutes on the first side, flip over and then cook for 1 minute on the other side. (Medium rare.)
Remove the steak and keep warm. Add the green beans to the skillet. Toss in the fat and cook for about 1 1/2 minutes, until crispy tender. Remove them and the skillet from the heat.
Plate your steak on a warm plate and add the green beans to the side.
To the still hot skillet, add the lime juice, fish sauce, brown sugar and butter, whisking it all together to amalgamate. Pour this sauce over the steak and beans.
Serve hot with the remaining lime wedges for squeezing.
As I said, I was not a fan of the beans, but the steak itself with that sauce was excellent! Tender, juicy, perfectly cooked and the sauce was the perfect balance of salty and sweet. I loved it. Do squeeze some lime juice over the finished steak when you to go enjoy it. Very delicious!
I enjoyed a nice baked potato on the side of this. I will always have potato of some sort with my steak. Old habits die hard!
Some other steak recipes here in The English Kitchen that you might also enjoy are:
GARLIC STEAK BITES AND POTATOES - Delicious, quick, easy. Rump steak, marinates in a delicious soy/srirachi marinade while you cook potato wedges to perfection in a skillet. The marinated steak slices are added at the end and quickly browned. The two together are totally delicious. A salad on the side is all you need to complete the meal.
GRILLED STEAK SANDWICH - A pub style steak sandwich. Rump steaks flash fried and served atop a slice of toasted sour dough bread, rubbed with a clove of garlic and spread with some horseradish mayonnaise. A melty cheese melts on top of the hot steaks and the sandwich is finished off with grilled mushrooms and a handful of baby arugula/rocket. A knife and fork sandwich designed to bring the ultimate in eating pleasure!
Yield: 1
A 5 Minute Steak Dinner for One
Cook time: 5 MinTotal time: 5 Min
A tender and juicy steak with the most amazing sauce. Quick, easy and delicious.
Ingredients
- 1 boneless strip steak or rib eye, thin cut, 1/2 inch thick (7 to 8 ounces)
- kosher salt and fresh ground black pepper to taste
- 1 TBS oil with a high smoking point
- 1 small handful of fresh green beans, washed and trimmed
- 1 fresh lime, divided
- 1 tsp fish sauce
- 1/2 tsp soft dark brown sugar
- 1 TBS cold butter
Instructions
- Have everything ready to go before you start. You will need to juice 1/2 of the lime and cut the other half into wedges. Bring your steak to room temperature. Season on both sides with some salt and black pepper.
- Heat the oil in a large, heavy bottomed skillet just to smoking point. Add the steak. Pressing down with tongs, cook for 2 minutes on the first side, flip over and then cook for 1 minute on the other side. (Medium rare.)
- Remove the steak and keep warm. Add the green beans to the skillet. Toss in the fat and cook for about 1 1/2 minutes, until crispy tender. Remove them and the skillet from the heat.
- Plate your steak on a warm plate and add the green beans to the side.
- To the still hot skillet, add the lime juice, fish sauce, brown sugar and butter, whisking it all together to amalgamate. Pour this sauce over the steak and beans.
- Serve hot with the remaining lime wedges for squeezing.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thank you so much for visiting! Do come again!
I have never made any secret of it, the potato is quite simply my favorite vegetable. I love potatoes in any way, shape or form. If asked to, I could give up chocolate, but I could not ever give up the humble potato.
One of the reasons I love them so much is because they are so very versatile and they go with just about everything there is, including chocolate. (Think chocolate dipped potato chips here.)
This seasoned baked potato wedges recipe is one of my favorite ways to enjoy them. Not as fattening or as greasy as their deep fried counterpart, these are simply coated and baked to perfection in the oven.
Crisp coated perfection, with plenty of delicious seasoning, a crispy well flavored crust and soft and fluffy insides. These just could not get any better than they are!
As a delicious side dish to something else such as meat, fish or poultry they always go down a real treat, and they are a fabulous snack to serve on game nights!
I adapted this recipe from one that I found on The Chunky Chef, but there is no shortage of recipes for this same side dish out there. I switched out the seasonings slightly, and I cut down the amounts to make only two to three servings , depending on how hungry you are, or whether you are serving this as a side or a snack.
There used to be a department store here where I live, locally, back when I was a teenager which had a small café attached. They served the best crinkle cut fries. Getting a plate of those was considered a real treat!
Of course that was back in the day when I could easily burn off the extra calories of eating a plate of deep fried chips! These days I cannot, so baked is the way to go and these delicious wedges are so delicious that I promise you that you will not lament the fact that they are not fried!
These feel and taste like a real treat also!
WHAT YOU NEED TO MAKE SEASONED BAKED POTATO WEDGES
Some good russet potatoes and a few seasonings and Bob's your uncle!
- 2 large russet baking potatoes, washed and dried
- 2 TBS vegetable oil
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mild chili powder
- 1/2 tsp dried thyme or oregano
- 1/2 tsp salt
- 1/2 TBS corn starch (corn flour)
- 3 - 4 TBS finely grated Parmesan cheese
You will want to use a good baking type of potato for this recipe. I used large Russet potatoes. An Idaho, King Edward or Maris Peer would also work well.
Obviously if your potatoes are on the small side you will want to use more. My potatoes were six inches in length.
I did not peel my potatoes. I like the flavor of potato skins. If you don't, by all means peel your potatoes. Make sure your potatoes are clean and dry so that the oil will coat them, meaning that the seasonings and coating ingredients will stick better also.
SOME REASONS TO LOVE THESE CRISPY BAKED POTATO WEDGES
As if the fact that them being potatoes is not enough, here are a few other reasons to fall in love with these tasty potato wedges!
THEIR AMAZING TEXTURE! Every bite brings you the perfect combination of crispy outsides and tender fluffy insides.
DELICIOUSLY SEASONED! As if the texture wasn't enough, the seasoning on these tasty potatoes is the perfect blend of savory, salty, peppery!
EASE OF PREPARATION! These are so quick and easy to make. No special equipment is needed, nor do you need to par-boil the wedges!
HEALTHY! Being baked and not fried, with not a lot of salt involved, plus if you leave the skins on the added bonus of extra nutrition! Need I say more?
HOW TO MAKE CRISPY BAKED POTATO WEDGES
These really are simple. If you have a nice sharp knife, cutting the potatoes into wedges is a breeze.
Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with some baking parchment. Set aside.
After you have scrubbed and dried the potatoes, cut heat one in half lengthwise and then cut each half into 4 equally sized wedges. (8 wedges from each potato.) Pat dry and then place the wedges into a bowl.
Mix together the cheese, corn starch, salt, pepper, onion and garlic powders, paprika, chili powder and thyme/oregano.
Add the oil to the bowl with the potatoes, and give them a good stir. Add the spice mixture and mix together with the potatoes, coating them well and as evenly as you can.
Lay the coated potato wedges out on the baking sheet, skin side down, points facing upwards. Leave plenty of space between each so that the air can circulate.
Roast in the preheated oven for 15 minutes. Reduce the oven temperature to 375*F/190*C/ gas mark 5 and continue to roast for a further 30 to 35 minutes, or until as crisp and golden brown as you desire.
Serve hot with your favorite dip(s). I like either tomato ketchup or sour cream!
These potato wedges were so delicious. Beautifully crisp and flavor-filled on the outside, and soft and fluffy inside. I loved them. I actually liked them better than any frozen variety that I have tried!
I think you will too!
Some other potato dishes here in The English Kitchen that I really enjoy and think you might are:
ALL DRESSED BLOOMIN BAKED POTATOES - Baking potatoes are halved lengthwise and then are petal-cut. Brushed with a delicious butter mixture and baked until crispy and golden brown, these are fabulous served with your favorite toppings such as cheese, sour cream, spring onions, etc.
CRISPY TWO POTATO TACOS - These tacos are a beautiful marriage made in heaven of both white and sweet potatoes. Both are baked, skinned and coarsely mashed with some special seasonings before tucking in between the folds of a soft tortilla and fried in a skillet until crispy golden brown. Serve with your favorite salsa or sauce for a real taste treat!
Yield: 2-3
Seasoned Baked Potato Wedges (for two)
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
This crispy coated potato wedges recipe is perfectly seasoned and delicious. They beautiful on their own served with a dip as a snack for game nights, or as a side dish . Crispy on the outside, soft and fluffy inside.
Ingredients
- 2 large russet baking potatoes, washed and dried
- 2 TBS vegetable oil
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mild chili powder
- 1/2 tsp dried thyme or oregano
- 1/2 tsp salt
- 1/2 TBS corn starch (corn flour)
- 3 - 4 TBS finely grated Parmesan cheese
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with some baking parchment. Set aside.
- After you have scrubbed and dried the potatoes, cut heat one in half lengthwise and then cut each half into 4 equally sized wedges. (8 wedges from each potato.) Pat dry and then place the wedges into a bowl.
- Mix together the cheese, corn starch, salt, pepper, onion and garlic powders, paprika, chili powder and thyme/oregano.
- Add the oil to the bowl with the potatoes, and give them a good stir. Add the spice mixture and mix together with the potatoes, coating them well and as evenly as you can.
- Lay the coated potato wedges out on the baking sheet, skin side down, points facing upwards. Leave plenty of space between each so that the air can circulate.
- Roast in the preheated oven for 15 minutes. Reduce the oven temperature to 375*F/190*C/ gas mark 5 and continue to roast for a further 30 to 35 minutes, or until as crisp and golden brown as you desire.
- Serve hot with your favorite dip(s).
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thank you so much for visiting! Do come again!
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