Easiest Way to Prepare Perfect Ham with Cacio e Pepe

Ham with Cacio e Pepe. Alright all you cacio e pepe purists, it's GOOD and EASY. And quite frankly that's all that matters. So let people have their cheesy, peppery pasta with a wee bit of butter.

Spaghetti Cacio e Pepe, Ricetta Originale. Come fare la Pasta Cacio e Pepe - Ricetta Dolci e Cucina -Tutorial. If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. You can have Ham with Cacio e Pepe using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ham with Cacio e Pepe

1. It's of Cheeses.
2. You need 1 cup of Alpine cheddar cheese.
3. It's 1 cup of seriously sharp Vermont cheddar cheese.
4. Prepare 1 cup of grated Parmesan cheese.
5. Prepare of Pasta.
6. It's 1 pound of spaghetti pasta noodles.
7. It's 4 quarts of water.
8. It's 1 tablespoon of salt.
9. You need 2 tablespoons of extra virgin olive oil.
10. Prepare of Ham.
11. Prepare 2 pound of smoked ham.
12. It's To taste of salt.
13. It's To taste of 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. When making cacio e pepe, less is more. Cacio e pepe an elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil.

Ham with Cacio e Pepe step by step

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!!!.

Though not exactly typical in cacio e pepe, we found that incorporating olive oil makes emulsifying the delicate cheese sauce a far less finicky process. Grating the cheese (as opposed to shredding) or using a Microplane is also key, as this allows the cheese to melt quickly. In a large pot, bring heavily salted water to a boil. Cacio e pepe (Italian pronunciation: [ˈkaːtʃo e ˈpeːpe]) is a pasta dish from modern Roman cuisine. "Cacio e pepe" means "cheese and pepper" in several central Italian dialects. As the name suggests, the ingredients of the dish are: black pepper, grated Pecorino Romano cheese, and spaghetti.