{"id":1017,"date":"2021-03-06T12:37:00","date_gmt":"2021-03-06T17:37:00","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=1017"},"modified":"2021-03-06T20:57:54","modified_gmt":"2021-03-07T01:57:54","slug":"cacio-e-pepe-with-peas","status":"publish","type":"post","link":"https:\/\/www.samanthataffner.com\/blog\/cacio-e-pepe-with-peas\/","title":{"rendered":"Cacio e Pepe with Peas"},"content":{"rendered":"<div id=\"dr-block-ingredients\" class=\"dr-summary-holder\">\n\t\t\t\t<div class=\"dr-ingredients-list\"><div class=\"dr-ingrd-title-wrap\"><h3 class=\"ingredients-title dr-title\">Ingredients<\/h3><\/div><ul class=\"ingredients-list dr-unordered-list\"><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-60368b992c87b\"\/><label for =\"dr-ing-ingredient-item-60368b992c87b\"><span class=\"dr-ingredient-name\">1 lb bronze dyed fettucine (see note below)<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161418846650323\"\/><label for =\"dr-ing-ingredient-item-161418846650323\"><span class=\"dr-ingredient-name\">1 TBSP olive oil<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-60368b992c87c\"\/><label for =\"dr-ing-ingredient-item-60368b992c87c\"><span class=\"dr-ingredient-name\">1 cup of frozen peas<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161418855187924\"\/><label for =\"dr-ing-ingredient-item-161418855187924\"><span class=\"dr-ingredient-name\">5 oz of pepper salami, cut into small pieces (optional leave out if vegetarian) <\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-60368b992c879\"\/><label for =\"dr-ing-ingredient-item-60368b992c879\"><span class=\"dr-ingredient-name\">2 tsp freshly ground black pepper<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-60368b992c87d\"\/><label for =\"dr-ing-ingredient-item-60368b992c87d\"><span class=\"dr-ingredient-name\">3\/4 cup finely grated Percorino<\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161418804051219\"\/><label for =\"dr-ing-ingredient-item-161418804051219\"><span class=\"dr-ingredient-name\">1\/4 cup finely grated Parmesan <\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161418824698721\"\/><label for =\"dr-ing-ingredient-item-161418824698721\"><span class=\"dr-ingredient-name\"><strong>1 1\/4 cup of pasta reserved cooking water<\/strong><\/span><\/label><\/li><li><input type=\"checkbox\" id=\"dr-ing-ingredient-item-161418923431433\"\/><label for =\"dr-ing-ingredient-item-161418923431433\"><span class=\"dr-ingredient-name\">Extra Grana Padano, Romano, Percorino, or Parmesan for topping<\/span><\/label><\/li><\/ul><\/div>\n\t\t\t<\/div>\n\n<div id=\"dr-block-instructions\" class=\"dr-summary-holder\">\n\t\t\t\t<div class=\"dr-instructions\"><div class=\"dr-instrc-title-wrap\"><h3 class=\"directions-title dr-title\">Directions<\/h3><\/div><ol class=\"directions-list dr-ordered-list\"><li>Bring a large pot of salted water to a boil.  <\/li><li>Add the pasta and cook as the label directs.<\/li><li><strong>When draining keep the pasta water<\/strong> <strong>for the sauce!!!!!  <\/strong><\/li><li>In a large skillet.  Preferably a non stick skillet not a cast iron.  Cast iron will be too heavy to toss the pasta later.  Add 1 TBSP of olive oil.  Heat to medium.<\/li><li>Add peas and saut\u00e9 until thawed.  If you are using the salami you can cook it slightly here with the peas.  Remove peas from pan and set aside. <\/li><li>Add your freshly grounded black pepper to the pan and toast the pepper on medium heat for 1 minute. <\/li><li>Add 1\/4 cup of reserved pasta water to the skillet where the black pepper is.  Then add in the pasta.  Toss to combine.<\/li><li>In a large bowl combine 1 cup of reserved pasta water to your grated cheese.  Stir to combine.  <\/li><li>Add the grated cheese mixture to the pasta.  Toss to combine.<\/li><li>Cook until cheese melts, about 30 seconds.<\/li><li>Add peas and salami to the pasta.  Toss to combine.<\/li><li><strong>Plate<\/strong>: Place pasta on a plate  and top with more freshly grated Percorino cheese and black pepper.<\/li><\/ol><\/div>\n\t\t\t<\/div>\n\n<div id=\"dr-block-instructions\" class=\"dr-summary-holder\">\n\t\t\t\t<div class=\"dr-instructions\"><div class=\"dr-instrc-title-wrap\"><h3 class=\"directions-title dr-title\">Notes<\/h3><\/div><ol class=\"directions-list dr-ordered-list\"><li>Bronze dyed pastas will absorb more water, provide a starchier water for your sauce, and possibly a rougher texture for your sauce to cling onto.  Here&#8217;s a good video by Ethan Chlebowski explaining this.<\/li><\/ol><\/div>\n\t\t\t<\/div>\n\n\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/UyZVHR-FodY\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[166,134,121],"tags":[],"class_list":["post-1017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easy","category-italian","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/1017"}],"collection":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=1017"}],"version-history":[{"count":3,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/1017\/revisions"}],"predecessor-version":[{"id":1231,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/1017\/revisions\/1231"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/1210"}],"wp:attachment":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=1017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=1017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=1017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}