This is a guest post from the fabulous Hanneke Eerden. She is the brains (and beauty) behind The Dutchess Cooks, a Netherlands based food blog with recipes to make you salivate within seconds. Without further ado, here’s Hanneke’s Spaghetti with Caciotta Cheese Recipe.
There’s a new cheese in my kitchen and it’s called Caciotta Cheese and it’s an Italian style cheese. The official name is Caciotta d’Urbino D.O.P. and the one I bought was made in Italy, Tuscany.
It’s a semi-soft cheese, made of sheep and cow milk (usually 70/30%). The taste is mild (young cheese) and gets more tangy when you buy an aged version. And it melts beautifully when you add it to warm pasta for example. And that’s what we want, creamy, tasty melted cheese with pasta!
A few weeks ago I was talking with my friend Yanna (go check out her facebook account and send her a friend request, maybe she will even accept it haha!) about what we were both having for dinner and she mentioned this cheese. I had never heard of this one before, so I had to go and find out! Luckily it’s easy to get, and then the cheese-guy (and also cheesy guy haha!) asked me what I had planned with it. At that moment I had no idea and so I gave him my standard answer: “I’m going to eat it”. That always is a good answer if you want to end the conversation! And the bonus here is the look at people’s faces!
After some thorough investigation on the oh so beloved internet, I found something that sounded perfect! The recipe was called:
Alfredo Viazzi’s Spaghettini Cacio e Pepe (Spaghettini with caciotta cheese and pepper) and you can find it here on the website of the New York Times. Usually I don’t cook straight from a recipe but this time I did. So I’m not going to give you the recipe, don’t want to get into trouble, but what I will do is give you pics and some tips, good deal or??
This recipe is really so easy, it can’t go wrong! All you need is spaghetti, butter, pepper, basil and this cheese!
First, the cheese, I didn’t grate it, I cut it into small cubes and that worked fine too.
About the pepper, I just used the pepper mill because whole crushed peppercorns didn’t sound so appealing to me. Adjust the amount to your own taste!
Cooking the spaghetti: NEVER add oil to the water, only salt. The oil will prevent the butter and cheese from sticking to the pasta, and that’s wrong.
After boiling the pasta, mix it with the cheese and keep stirring to make sure all the pasta gets covered in melted cheezzzzz…mmmm..
The result: perfect!!!!!! I will definitely make this more often!! I served it with grilled chicken:
For my Dutch readers:
Het is niet toegestaan om dit recept hier te plaatsen, dus deze keer: volg de link en bij vragen roep je maar! Een heel lekker recept, en makkelijk, dus gewoon proberen! Oh en voor de GOK-kers: gebruik low carb spaghetti!