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
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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.
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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.

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ENJOY!

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Garlic Dill Mashed Potatoes Recipe

Garlic Dill Mashed Potatoes by Me

Ingredients:
6 medium sized Red Potatoes
5 cloves minced garlic
½ cup of milk (more if still dry)
½ stick of salted butter (more if you like it creamier)
½ cup fresh dill (washed & rough chopped)
1 teaspoon Salt (add more for taste)
1 teaspoon Pepper (add more for taste)

Wash & clean your potatoes. Use a peeler to peel the skin off. Cut the potatoes into smaller pieces. I like to cut them in half, & then cut each section into 6 pieces. Put the potatoes into a microwavable bowl & add a damp paper towel on top. Cook in the microwave for 8-10 minutes. I used the automatic Potato setting on the microwave.

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Unpeel the skin off your garlic. Using a garlic press, crush your garlic. If you don’t own a garlic press, you can finely mince your garlic.

When the potatoes are ready, use a potato masher or a fork to mash. They should mash easily. If not, then the potatoes need to be cooked longer. A fork takes forever to mash, so I would highly recommend a potato masher.

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Add the butter, milk, garlic, salt & pepper & incorporate into the potatoes. If it still feels dry, add more milk. Add the dill last & mix until incorporated.
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ENJOY!