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/ck/ - Food & Cooking

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File: 181 KB, 1200x900, cacio e pepe.jpg [View same] [iqdb] [saucenao] [google]
11494449 No.11494449 [Reply] [Original]

Which one is it?

Kek-e-oh eh Peh-Pay

Cah-see-oh eee Peh-Pay

Kah-kio eh Peh-Pee

Cah-see-oh eh Pee-Pay

>> No.11494451

>>11494449
Cheese and pepper

>> No.11494454
File: 343 KB, 880x870, 1534456051522.png [View same] [iqdb] [saucenao] [google]
11494454

sketti!

>> No.11494460

Cah-cho eh pepe

>> No.11494463

>>11494449
None. It's cachio peh oay
C in Italian makes a ch sound not a k sound

>> No.11494467

>>11494449
Ka-ka eeeeee peepee

>> No.11494468

>>11494449
how drunk are you to think any of those are close to how its pronounced? god damn.

>> No.11494478

Cashio-pepe
Cash-e-oh-peh-pay

>> No.11494499

>>11494468
https://en.wiktionary.org/wiki/cacio

It's from latin which means that the C is pronounced as a hard K in English.

>> No.11494633

Anyone got any receipts for it? All the ones ive looked at all have people complaining that the recipe some shitty hybrid version and not the proper original version.

>> No.11495056

>>11494633
bumping for this
searched for a goodtime, (books, internet, wtever)
couldn't find one

>> No.11495071
File: 17 KB, 220x263, 220px-Casio_F-91W_digital_watch[1].jpg [View same] [iqdb] [saucenao] [google]
11495071

>>11494449
Casio pepe

>> No.11495114

>>11494633
>>11495056
How I make it:

Boil pasta in water with salt until al-dente, have cheese, olive oil, and pepper mill already out on counter. When the pasta is done, pour most of the water out, save maybe 1 tablespoon and shake the pot to get it to steam, pour this into a bowl, then add a few dashes of olive oil, and the cheese. Then you toss it quickly in the bowl until the rest of the water steams away and melts the first bit of cheese. Add a bit more, and then pepper. Toss again, it should melt once more. Then give it a little cheese on top, this probably won't melt so much. You can add a little extra pepper at that point too if that's your taste.

With dishes like this it's best not to overthink it. If you want to make it for more than just yourself, do the above but on a pan over a low/medium flame and use a little more pasta water so you can make a sauce.

The biggest thing is buying pasta that has starch on it, if you look close at the pack you should see bits of flour on it, it shouldn't just be yellow or whatever. I think Trader Joe's in the US sells organic spaghetti which is about $1 a pack and that works more than fine. You can't use garbage though, use real cheese, grind the pepper fresh, and use decent pasta. Still cheap.

>> No.11495136

>>11494463
so it's cha chio?

>> No.11495250

>>11495114
thanks annon, but got some questions to go
cheese for parmesan or wt??
and u dont fry pepper at all?

>> No.11495282

>makes a worthless shit post
>includes an email address
>On 4chan

I can't imagine how lonely you must be, op.

>> No.11495413

>>11495250
If I'm making a pan sauce I would add the pepper near the end because it can burn easily. Parmigiano works but I prefer Pecorino Romano or Pecorino + Parmigiano. You can also use Grana Padano if you like a less sharp taste.

>>11495282
You should lurk at least 1-2 months before posting.

>> No.11495517

Like the frog, I reckon

>> No.11495626

>>11494449
Kachow y Pepe (kachow and joe in spanish)

>> No.11495805

Kah-chyo ee peh-pay

>> No.11496367

>>11495413
so u dont fry pepper or anything in olive oil, just incorporate it in with the cheese and pasta, along with a ladle of pasta water

i mean some people slightly dry-fry(i.e. sautee pepper with dry pan. no oil), or slightly fry it in olive oil and then even adds butter or some sort

maybe I should get my own recipe for this

>> No.11496656

pasta e OPioli