Ham with Cacio e Pepe
Ham with Cacio e Pepe

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, ham with cacio e pepe. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really 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 meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Ham with Cacio e Pepe is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have ham with cacio e pepe using 13 ingredients and 4 steps. Here is how you cook that.

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