Cacio e Pepe Recipe

Mario Batali makes some great tasting food. I’ve followed this Cacio e Pepe recipe before & it was delicious. It incorporates 2 things I love, Cheese & Black Pepper. This time, I added 5 more ingredients to the recipe just because I wanted to. They are not necessary, but boy was the pasta mmmm mmmm good when it was done. This is my interpretation of Cacio e Pepe mixed in with everything else I love. Come on, who doesn’t love more cheese & BACON!!! Oh yeah, and all the mushrooms add a delightfully earthy taste to the pasta.

Cacio e Pepeadapted from Mario Batali

Ingredients:
1 pound spaghettii
1/4 cup coarsely ground black pepper
6 tablespoons extra virgin olive oil
6 tablespoons unsalted butter
1/2 cup grated pecorino romano
5 cloves garlic (minced)
2 bags of Enoki Mushroom (cut ends off & wash)
1 box of Beech Mushroom (cut ends off & wash)
3 Slices Muenster Cheese
5 Slices of Bacon
2 Plum Tomatoes (thinly sliced)
1/2 teaspoon sea salt
CacioEPepe1a
Boil a pot of water to cook your pasta. Follow instructions on the box to make al dente pasta. Reserve one cup pasta water. Drain the rest in a colander & rinse with cold water to stop the cooking process.

Heat up a little olive oil into a large frying pan. On medium heat, add garlic & cook it down for a minute. Then add Enoki & beech mushrooms & sprinkle with sea salt to season. Cook until they are all soft.

Add the butter & pepper. Evenly mix until butter is melted.
CacioEPepe2a
Add your pasta & mix. Then add your cheeses. The Muenster gets a little clumpy, so try to break them apart with your spoon. If the pasta is a little dry, you can add a little of the pasta water you had saved earlier.

In a separate frying pan, cook your bacon until they are cripsy. Drain all oils & blot excess on a paper towel. When it is cool to the touch, rough chop them.

Arrange plum tomatoes on top of pasta. Cover pan for 2 minutes to steam the tomatoes.

Finally, sprinkle bacon on top, and you are all set.

CacioEPepe3a

ENJOY!

Advertisements

Walnut Stuffed Bacon Wrapped Dates Recipe

The Bro, SIL, Hubby & I had brunch at Olea in Brooklyn, NY awhile back. We had ordered the Almond Stuffed Bacon Wrapped Dates from the menu & they were delicious. They were a little sweet, a little salty & oh so simple to make. I’ve decided to re-create this at home. Since I didn’t have any almonds, I substituted with walnuts. I’ve also used pecans before & they all work similarly well together. This is also Paleo, so you won’t feel so guilty eating them.

Walnut Stuffed Bacon Wrapped Datesadapted from Olea

Ingredients:

This makes approximately 18 pieces.

Walnut (9 whole pieces, halved) – substitute with Pecans or Almonds. Almonds do not need to be halved.
Bacon (6 slices)
Whole Pitted Dates (18 pieces)
Toothpicks (9)

Take your dates & use a chopstick to open up the hole in the middle.
BaconWrappedDate1
Slice the Walnuts in half & insert into the dates.
BaconWrappedDate2
Put 6 slices on bacon in a frying pan & fry until it is no longer raw. Turn off heat. Remove bacon from pan & blot out excess oil with paper towel.
BaconWrappedDate3
Roll date in bacon & cut off excess bacon with a knife. Insert toothpick to hold bacon in place. You can use one toothpick per 2 pieces. Each piece of bacon can make 3 pieces. Repeat with the rest of the dates.
BaconWrappedDate4
Put all your bacon wrapped dates back into the hot frying pan & continue to fry until they are nice & crispy. Make sure to flip them to the other side to get all sides crispy.
BaconWrappedDate5
Transfer the bacon onto a plate with a paper towel to remove excess oil.
BaconWrappedDate6
ENJOY!