Ham with Cacio e Pepe
Ham with Cacio e Pepe

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ham with cacio e pepe. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cacio e pepe (Italian pronunciation: [kaˈtʃo e ˈpeːpe]) is a pasta dish from modern Roman cuisine. "Cacio e pepe" means "cheese and pepper" in several central Italian dialects. Cacio e pepe is a simple Roman pasta dish that's perfect for lunch or a midnight snack. Alright all you cacio e pepe purists, it's GOOD and EASY.

Ham with Cacio e Pepe is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Ham with Cacio e Pepe is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook ham with cacio e pepe using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Ham with Cacio e Pepe:
  1. Take Cheeses
  2. Prepare 1 cup Alpine cheddar cheese
  3. Take 1 cup seriously sharp Vermont cheddar cheese
  4. Prepare 1 cup grated Parmesan cheese
  5. Take Pasta
  6. Take 1 pound spaghetti pasta noodles
  7. Take 4 quarts water
  8. Prepare 1 tablespoon salt
  9. Take 2 tablespoons extra virgin olive oil
  10. Prepare Ham
  11. Get 2 pound smoked ham
  12. Prepare To taste salt
  13. Prepare To taste ground black pepper

But we all know that the simplest recipes can often be the most confounding, and so it is with cacio e pepe. Follow those instructions and, if you're lucky, you'll. Cacio e Pepe with Peas and Favas. Cacio e pepe is the Roman (and, dare I say, better) answer to macaroni and cheese.

Instructions to make Ham with Cacio e Pepe:
  1. Boil the pasta as instructed on package. Don't throw out the pasta water you will need it. Cube the ham and fry in a deep pan. Let the fat render.
  2. Shred and grate the cheeses, and set aside. Now the pasta and ham should be done.
  3. Add some pasta to the ham. Add the cheeses and then the rest of the pasta. Start with 2 cups of pasta water added to the dish. Stir well.
  4. Keep stirring allowing the cheeses to coat all the pasta and ham. Keep on the heat. Everything will thicken a bit. If it's too thick add a bit of pasta water accordingly. Serve immediately! I hope you enjoy!!!

It's traditionally made with pecorino Romano, a salty Samin Nosrat's Salt Fat Acid Heat is Kitchn's September pick for our Cookbook Club. See how you can participate here. Cacio e pepe is the Roman (and, dare I. The name is cacio e pepe: cheese and pepper. The addition of garlic changes the dish but it is still tasty.

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