Have you ever had, or made Cacio e Pepe? If not, you are missing out. Not only is it super easy to make during the week, but it is divine. Creamy, and peppery, this Roman dish with cheese, pasta, and black pepper. Lots of cheese and pepper. I was thinking, in particular of my wife and kids as they are pasta lovers. Me? If I am eating some type of pasta, I like it in Asian cuisine. Don’t get me wrong, I will take down lots of Italian food, but I don’t crave it as much as my wife and kids do.
Cacio e Pepe Recipe
Let’s get started on this super simple recipe.
Ingredients:
1 lb of pasta (spaghetti, linguine, fettuncine), chose one and cook before al dente
1/4 cup of salt, more to taste
2 tbsp unsalted butter
2 cups of finely grated parmesan cheese, or pecorino romano (preferred)
1 cup reserved pasta water
2 tbsp slightly course cracked black pepper
2 tbsp good olive oil to finish, optional
Start by bringing a large pot of water to a boil. Add in the salt once boiling, then add in your pasta. Cook the pasta slightly before al dente, and then reserve a cup or so of the pasta water.
Next, have a skillet ready large enough to hold the pasta. Melt the butter, then add about a cup of the pasta water to the butter. Feel free to whisk this for a few seconds.
Cacio e Pepe Ingredients
Add the cheese to the water and butter, and stir. Add a bit more water, maybe a quarter cup, and keep stirring. Add in the black pepper, and stir some more. Now add your pasta to the skillet. Toss the pasta to evenly coat it with the cheese sauce. If you see the pasta drying up a bit, add some more water. You want this pasta to be velvety, not lumpy.
Once you are satisfied, feel free to let it rain with more pepper and cheese and a good drizzle of olive oil.
This is one of those dishes my kids loved. It seemed like I blinked my eye and BOOM, gone. That’s always, always a great sign. Hope you enjoy!
Lately my wife and I had to cut back the mint in our backyard. If you have never grown mint, be careful, especially if you are not planting in a pot. The mint literally will take over your yard, and this year it decided to not only take over its home where we planted many years ago, but it also decided to make its way into our raspberry bushes. As much as we love using mint for a variety of different recipes and teas, we are not a fan of it taking over our yard. That’s when I decided to take some things into my own hands and figured I would take a couple of handfuls of that mint and use it up in a dish I knew my entire family would enjoy. It’s pasta with peas and mint and it’s a good one.
Pasta with Peas and Mint Recipe
Let’s get started.
Ingredients:
1 lb fettuccine, or your favorite pasta cooked al dente
1 cup of cooked pasta water, reserved
1/2 cup of garlic scapes, blanched, or 1 clove of minced garlic
1 tbsp olive oil
2 tbsp unsalted butter
1/2 tsp cracked black pepper
1 cup of fresh mint, packed
2 cups of frozen peas
1 cup freshly grated parmesan cheese
salt, to taste
Start by heating a large skillet, and on medium heat add the olive oil and butter. Once melted, add the cracked black pepper, blanched garlic scapes, and frozen peas. Add the pasta water, and stir, letting the mixture come to a boil. Once boiling, reduce the heat to a medium-low, then add in the cooked pasta. Stir, making sure to coat all of the pasta.
Pasta with Mint and Peas Recipe
Once the pasta is coated, add in the fresh mint, giving a good stir and toss, season with a touch of salt, then fold in the parmesan cheese.
Give another stir, then plate and serve. Season with a touch more parmesan cheese, and adjust the taste with any salt.
I was not surprised that my kids devoured this dish. The combination of mint and peas is a match made in heaven, and granted my vegetable hater (age) picked some of those peas out, he was still slurping those noodles, along with the mint. That’s a winner in my book. Hope you enjoy!
One of my wife’s favorite dishes is, well at least that I make, probably my garlic noodles that are infused sesame oil. This dish is also one that is one of my go to dishes when I go to a get together. Not only are those super easy to make, but everyone tends to love them. Let’s just say the bowl is always empty. I typically only make that dish when the mint in my backyard is in abundance, so typically late spring through early fall.
This dish however kind of stems from this recipe, but I wanted something a bit more hearty, and something that I knew everyone in my family would love, but with a couple of different twists. This is what I am coining as my loaded garlic noodle pasta salad.
Loaded Garlic and Ginger Pasta Salad
This recipe packs in the flavor, texture, and is a great main course.
Let’s get started.
Ingredients for the sauce:
1bunch green onions, thinly sliced
4 tbsp soy sauce
2 tbsp grated fresh ginger
1 tbsp rice wine vinegar
1 1/2 tsp dark sesame oil
1 tbsp Korean fermented bean paste
generous pinch of kosher salt, to taste
1/4 tsp cracked black pepper
Ingredients for the salad:
1 bundle bean thread noodles, soaked in hot water until slightly tender
1 bag of bun bo hue noodles, or a thick pasta like a bucatini, cooked before al dente
2 tbsp canola oil
2 boneless, skinless chicken breasts seasoned with salt and pepper, cooked and chopped
8 garlic cloves, thinly sliced
2 whole eggs, beaten
2 cups of spinach leaves, washed and patted dry
2 whole carrots, shredded
1 small can of bamboo shoots
1 tbsp white sesame seeds
1/2 cup roasted peanuts
1 cup of frozen broccoli florets, slightly thawed
1/2 cup of chow mein noodles
Thai chili peppers, thinly sliced (optional)
An appetite
Start by mixing all of your sauce ingredients in a bowl. Mix well, and set it to the side.
Next, heat a large skillet on medium heat. Add in the half of the oil, and bring to heat. Give the skillet a swirl, then add in the chicken breasts. Cook for about 4 minutes per side, the remove from the skillet and let them cool. Once cool, chop them up. If you see a little pink, don’t worry as we will finish in the next step.
Loaded Garlic and Ginger Pasta Salad
Once your noodles are cooked al dente, make sure both of them are drained and ready to go. This is almost like a stir fry so everything is going to go a bit quickly.
Add the remaining oil to the skillet (make sure it is large enough to hold everything) on medium heat. Toss in the garlic, giving a good stir, and and cook for a couple of minutes being careful not to burn the garlic.
Add in the chopped chicken, and half of the sauce. Swirl around and cook for about 3 minutes or so. Next toss in the thick noodles, give a good toss, and make sure the garlic and sauce coat the chicken. Cook for an additional few minutes. Next add in the broccoli, and give that a good toss. Add the beaten eggs, and stir. This almost creates a creamy sauce that everyone loved.
To a large serving bowl, add the carrots, bamboo shoots, peanuts, sesame seeds, bean thread noodles, and spinach. Give that a good toss.
Add the remaining sauce to the skillet, and using tongs or your tossing skills, make sure everything is nicely incorporated. Cook for another minute.
Add the noodle mixture to the mixed up serving bowl, and use those tongs to incorporate everything together. This can take a minute or two.
Now you are ready to serve. I keep the chow mein noodles and sliced chilies on the side for those that want additional texture, and heat.
The end result is well, how do I put it? Let’s just say no one spoke for about 3 minutes as their faces were looking down and slurping noodles. Then everyone came up for air and began questioning everything in the salad, and stating how awesome it was. This serves a small army, probably 12 people, and is great for leftovers, warm, or cold. What’s not to love about that, right? Hope you enjoy!
My wife is a big fan of gnocchi. Who isn’t for that matter? I remember when she had some dental surgery done she had to eat some soft food, or heck jello for that matter (which she wasn’t having any part of), so I decided to make her a homemade batch of ricotta gnocchi. She fell in love with it from that day, and so did I. Soft, pillow like dough made from potatoes and a bit of flour, I mean what is not to love and love to make for that matter. So on a recent trip to a store, we saw this package of gnocchi. I typically would never buy something like it, but my wife and I both looked at it and said ‘should we try it?’. This is where the gnocchi alfredo came into play.
Gnocchi Alfredo Recipe
Before I was going to make the homemade alfredo sauce, I was really torn to make a sage and brown butter sauce (one my kids totally love), but to me that is a bit seasonal and I had no sage growing as it is winter in Wisconsin. That’s when I knew my kids would love a creamy and cheesy alfredo sauce. They devoured this pasta.
Let’s get started.
Ingredients:
1 batch of gnocchi (make your own, or try store bought)
5 tbsp unsalted butter
2 cloves of garlic, minced
1 1/2 tbsp all purpose flour
1 cup heavy cream
1 1/2 cup of milk
3/4 cup of grated Parmesan cheese
1 tsp salt, to taste
1 tsp cracked black pepper, to taste
Now the gnocchi we tried was from Costco. It was from Maffei, and something we have never tried before. You can try any brand if you want and it is typically found nowadays in your frozen section, or refrigerated pasta section at your grocery store. Again, if you don’t want to go that route, make your own. It’s not difficult, and in all honesty the texture is better when done homemade.
Maffei Gnocchi
Start by bringing a large pot of water to a boil. This will take a handful of minutes, so make your alfredo sauce as this is happening. Grab a good spoonful of course salt and add it to your water as well.
Let’s make the sauce.
To another sauce pan, bring it to medium heat and add in your butter. Let that begin to melt, then toss in your garlic. Let that cook a minute or so and once the butter is melted and slightly bubbling, stir in the flour. Mix well so that it forms a nice paste. Cook this for another minute or two but be careful not to overcook the flour. You want a light blonde, if that, for this sauce. Remember, it’s alfredo sauce.
Add in the cream, and milk, and continue to whisk until the flour breaks up, and begins to thicken. Once that sauce begins to thicken, add in the parmesan cheese, salt, and pepper, and continue to whisk. Lower the heat, and stir occasionally while you add your gnocchi to your boiling, salted water.
This particular gnocchi took about 1 1/2 minutes to cook. Once these babies were floating, I removed with a slotted kitchen spider, let the drain, and added them directly to the alfredo sauce. Once all added, stir them gently into the sauce, and serve family style.
My family devoured this stuff. Creamy, cheesy, garlicky. It was right up everyone’s alley. The store bought gnocchi? Uh, not a big fan but something that was quick to make during a busy work night. The sauce. Make the sauce. Enjoy.
