Ham with Cacio e Pepe
Ham with Cacio e Pepe

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, ham with cacio e pepe. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Ham with Cacio e Pepe is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Ham with Cacio e Pepe is something which I have loved my entire life.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take 1 cup Alpine cheddar cheese
  3. Get 1 cup seriously sharp Vermont cheddar cheese
  4. Prepare 1 cup grated Parmesan cheese
  5. Take Pasta
  6. Prepare 1 pound spaghetti pasta noodles
  7. Make ready 4 quarts water
  8. Prepare 1 tablespoon salt
  9. Get 2 tablespoons extra virgin olive oil
  10. Make ready Ham
  11. Take 2 pound smoked ham
  12. Take To taste salt
  13. Prepare To taste ground black pepper

Ottolenghi's cacio e pepe comes with a wonderful Middle Eastern twist. 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. 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.

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!!!

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. 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. The name is cacio e pepe: cheese and pepper.

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