Cacio e Pepe Spaghetti Squash Motorboats


Pizza Spaghetti Squash Boats

Video taken from the channel: MotherThyme


Spaghetti Squash Boats | The Kitchen Bae

Video taken from the channel: HouseOfHaute


Spaghetti Squash (Cacio e Pepe Style!)

Video taken from the channel: Evan’s Eats


Cacio e Pepe | Gennaro Contaldo

Video taken from the channel: Jamie Oliver


Adam Makes Cacio e Pepe, the New Way | Bon Appétit

Video taken from the channel: Bon Appétit


How To Make Spaghetti Squash Cacio e Pepe | Health

Video taken from the channel: Health Magazine


Daphne Oz’s Lightened-Up Cacio E Pepe with Spaghetti Squash

Video taken from the channel: Rachael Ray Show

1 medium spaghetti squash (about 3 pounds) ¼ cup unsalted butter. 1 tablespoon finely grated lemon zest. 2 teaspoons fresh thyme leaves, plus more for serving. ½ cup grated Pecorino. ½ cup finely grated Parmesan, plus more for serving. 1 teaspoon freshly ground black pepper.

Evenly distribute the spaghetti squash/meat mixture combination amongst the 4 “boats”. Spinkle with cheese (if using), then place back into the oven until the cheese is hot, bubbling, and slightly browned, about 5 more minutes. Remove from oven and garnish with pico de gallo, diced avocado and serve with a wedge of lime. Craving cacio e pepe but trying to be good?

Try subbing in spaghetti squash instead! Chicken-Bacon Ranch Spaghetti Squash Boats. This cheesy ranch sauce changes things ��.

Roasted Spaghetti Squash Boats Course: Entree Cuisine: Mexican Occasion: Comfort Food, Family Friendly, Vegetarian. Angel Hair Cacio e Pepe Course: Entree Cuisine: Italian Theme: Family. Jeff Mauro makes a creamy Cacio e Pepe e Zucca pasta, and Katie puts her spin on squash with Spaghetti Squash Crust Pizza. Baker Renato Poliafito brings some pumped up.

Cacio e Pepe Spaghetti Squash – Made with lemon, arugula, pancetta, red pepper flakes, grated parm + pepper – this is the low carb version of your favorite pasta dish! Keto Spaghetti Squash Recipes with Seafood. If you like light, fresh meals – seafood and spaghetti squash.

Cacio e Pepe Roasted Spaghetti Squash page 118. Calories: 260 Protein: 11 g Carbohydrate: 16 g Dietary Fiber: 3 g Total Sugars: 6 g Total Fat: 18 g Saturated Fat: 6 g Cholesterol: 22 mg Sodium: 459 mg. Loaded Buffalo Chicken Stuffed Sweet Potatoes page 247. Calories: 390 Protein: 29 g Carbohydrate: 42 g Dietary Fiber: 6.5 g Total Sugars: 14 g. Ingredients.

1 Chayote squash. 1 teaspoon butter or olive oil. 4 cloves garlic, thinly sliced. 1 medium onion, chopped. 4 cups cooked pasta.

Curtis’s Pepper Seasoning to taste. Roasted Spaghetti Squash Boats Course: Entree Cuisine: Mexican Occasion: Angel Hair Cacio e Pepe Course: Entree Cuisine: Italian Theme: Family Friendly, Quick and Easy, Vegetarian. Spaghetti Squash Enchilada Boats are insanely good, and so easy to make, just 5 ingredients!

3 Blue Points • 183 Calories.

List of related literature:

In southern Italy a small earthenware jug full of the pasta cooking water is brought to the table, the water to be added to the spaghetti after it has been dressed, such as with CARBONARA sauce or with cacio e pepe.

“Gastronomy of Italy: Revised Edition” by Anna Del Conte
from Gastronomy of Italy: Revised Edition
by Anna Del Conte
Pavilion Books, 2013

Layer more pasta sheets over the zucchini and yellow squash, overlapping the pasta slightly and trimming away any excess so it fits neatly over the previous layer.

“The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England” by Elisa Spungen Bildner, Robert Bildner, Brian Alberg
from The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England
by Elisa Spungen Bildner, Robert Bildner, Brian Alberg
Countryman Press, 2020

Quindi cuocere 200 gr. di pasta mista nella zuppa e aggiustare di sale e pepe.

“Modern Italian Grammar: A Practical Guide” by Anna Proudfoot, Francesco Cardo
from Modern Italian Grammar: A Practical Guide
by Anna Proudfoot, Francesco Cardo
Routledge, 2005

Si chiamano anche

“Using Italian Vocabulary” by Marcel Danesi
from Using Italian Vocabulary
by Marcel Danesi
Cambridge University Press, 2003

Layer the pasta over the top; it should not come over the sides this time, so cut the pasta to fit to the edges of the pan, and patch with small pieces if needed.

“Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook: A Cookbook” by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
from Lidia’s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook: A Cookbook
by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Knopf Doubleday Publishing Group, 2015

Cacio e pepe is one of my favorite simple pasta dishes, so when Thea and I started spiralizing vegetables like maniacs, we thought a zucchini noodle version might be nice.

“It's All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook” by Gwyneth Paltrow
from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook
by Gwyneth Paltrow
Grand Central Publishing, 2016

Place the acini di pepe pasta in a medium saucepan and cover with water.

“Whitney Miller's New Southern Table: My Favorite Family Recipes with a Modern Twist” by Whitney Miller
from Whitney Miller’s New Southern Table: My Favorite Family Recipes with a Modern Twist
by Whitney Miller
Thomas Nelson, 2015

In Libro de Arte Coquinaria (Book of the Cook’s Art, 1465), Maestro Martino de Rossi, a chef under Pope Paul II, summarized how to curl Sicilian pasta pertusata (macaroni) on iron rods and make Roman fettuccine by folding dough over a stick for cutting into ribbons.

“World Food: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization” by Mary Ellen Snodgrass
from World Food: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization
by Mary Ellen Snodgrass
Taylor & Francis, 2012

Pasta cacio e pepe.

“Jack of Hearts (and other parts)” by L. C. Rosen
from Jack of Hearts (and other parts)
by L. C. Rosen
Little, Brown Books for Young Readers, 2018

Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so it’s no longer attached to the walls of the squash.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • This is not even close to a caccio e peppe. Why do you have to call it a caccio e peppe? call it something else. I’m not saying it would taste bad but you are bastardising a very famous dish and frankly it’s insulting to Romans. It’s like calling a bagel a donut, obviously not the same thing

  • Ah yes… the ‘new way’! Next, make roast chicken but use beef. “Roast chicken the New Way!”:/
    It’s why I never follow these recipes. I’m sure it tastes fine, but I can throw anything in with pasta & cheese & it will be fine tbh.

  • I made that by “accident” because all I had was spaghetti and parmigiano cheese to find out few days later it’s an actual recipe lol

  • Hey I’m gonna make a peanut butter sandwich, but instead of bread I’ll use cookies and instead of peanut butter I’ll use Nutella…

  • Wrong. Not even close. And too much water for the pasta. I appreciate your insight on pasta, but if people are looking for Cacio e Pepe this isn’t the video they’re looking for.

  • Im not even italian and you guys calling this cacio e pepe made me mad, these all look delicious and are, but theyre like a weekday sauce, not cacio e pepe. You guys didnt even add pecorino lol

  • Got dang Rappo! I’ve never seen a video of this guy alone but he kills it! His enthusiasm is amazing! Now I can see why he’s the boss

  • great video one take on this I really like to make is instead of butter and olive oil I heat up bone marrow in my oven once it’s cooked I scoop it out onto the pan and melt it with the garlic and then do all the same stuff


  • Pasta could be made to any otherway as we could try however the traditional terms of methods are supposed to be respected and followed up, otherwise it is obviously called on another name to make food that has been made by personal preferences.

  • On my channel I made it more in a different way, more like restaurant style But I love the energy of this guy and that setup, mamma Mia I’m super jealous ��

  • Did you mean new way to aglio e olio? Cacio e Pepe is past pepper cheese and pasta water. It perfect as it is. Make this in Italy and you will go to jail or be excommunicated.

  • Hugest fail I’ve ever seen on cacio e pepe…. Omg this is a disaster….. First all wrong ingredients….second wrong ingredients….third all ingredients are wrong!!!!!!! Than wrong technique…..than no Italian recipe has burned garlic as ingredient…..and last thing…..if u make the garlic brown throw it in the garbage and start again this is not Chinese food!!!!!!

  • I hope with your heart that your hands will go.
      You did a real crap.
      A mountain of charred garlic in olive oil and then boiled in water and butter.
      Is this a “cooking technique” for you? I bet that in your country you are also a top, a teacher, a teacher of cooking.
      New way Cacio e Pepe….. OMG. Why did you use the name of the Italian recipe for your rubbish??? Why can’t you give him another name?? I tell you: because if you give it another name, nobody wants it.
    Are you able to invent something of your own without inappropriately using the names of recipes that already have their dignity? Are you capable of not exploiting the creations of others?

  • The problem I have is this. These videos always show how to make what seems like 3 servings. How do you incorporate the pasta and sauce together if you are preparing way bigger portions?

  • I used to not like Adam just from his appearances in the test kitchen, but these videos where he gets to show his personality are awesome and I quite like him as a host.

  • I love garlic as much as the next guy, intact probably more, but it doesn’t need to be used in every pasta dish, especially if you claiming to have prepared a specific dish

  • BLASPHEMY!!!!!!! I’m Italian and when I see these things I get angry. First I you ONLY use pecorino. NEVER PARMESAN. And the way you prepare the cacio you do it in a separate pan and you melt it slowly with a very specific amount of water or you’ll end up with a curled cheese or a river of hot water with floating cheese. The final result is a dish completely different. ����‍♂️

  • This guy seasoning his pasta water with salt instead of Knorr stock pot? What a pleb. Imma stick to the Marco culinary school thank you

  • Fire Adam Rapoport IMMEDIATELY. Start paying your non-white employees AS MUCH as you pay the white ones, RETROACTIVE to when they each made content.
    Unless Bon Appetit is a magazine/channel for racists, you MUST immediately fire Rapoport for his blackface crap, diversify the test kitchen, PAY SOHLA WHAT SHE DESERVES, and the same for every other person of color in your employ.

  • Never ever had such a simple dish been made by such an enthusiastic person. Thank you for making me realize again, it’s the little things in life.
    Be Blessed!

  • Holy %&$#@!! I have tried to make this over the years and always wound up with clumpy globs of cheese on the pasta and stuck to the pan. Recipes with heated olive oil, butter, a hot pan, a cold pan, you name it. They all turned out the same. Then I tried this version. Simple perfection.

    One KEY thing is to make sure the cheese is really finely grated. I started with ground Pecorino Romano from Trader Joe’s, which comes as very small granules. Even this isn’t fine enough. I then ran the pre grated cheese through my spice grinder which gave a perfect fluffy texture. Next time I will try using the smallest holes on my grater with a solid block of cheese.

    It looked like the cheese was starting to clump when I tossed it with the pasta. However, once I added the pasta water it melted and created the creamy sauce.

  • Hi Gennaro, I’m having an issue with that recipe. When I add the water over the pasta and cheese and pepper instead of making a cream it stick and make chunk of cheese. What do I do wrong?

  • I don’t know why, but I can never get that creamy sauce, whatever the method or ingredients. I’ve tried with pecorino, grana padano, parmesan, a little bit of water, a lot of water. The cheese gets into big pieces and it doesn’t dissolve like in the video.

  • Italians see this video and have a heart attack!!! That is NOT cacio e pepe. (Nemmeno il mio cane mangerebbe quella schifezza che hai cucinato. Se vuoi imparare a preparare il vero cacio e pepe, vai a Roma!!!)

  • This guy is wayyyyy too loud for me to fucus on the recipe. I prefer not watching it and just eating failed pasta for my entire life.

  • Same advice every pasta video person has ever done from the beginning of time. It’s fine. No hate. But let’s not get on our knees and blow this guy for this

  • This is the most horrible, and wrongly performed cacio & pepe recipe I’ve ever seen. There are countless mistakes there, starting with the garlic, going through the whole process and finishing with the wrong cheese. Btw, is this just me that missed the cacio (pecorino cheese)? And save your time if you think that you can do a cacio & pepe the way you want. No, you cant. Call it something else then. It’s just a matter of respect.

  • Use whole peppercorns, toast them in a hot skillet for a minute or two, and then grind them into the skillet.
    A small pepper grinder is cheap and every kitchen should have one.
    I don’t even think this is worth making without that step. Using preground pepper is just not the same. It makes a bigger difference than you think, you’ll smell why once you toast the peppercorns a little.
    I also partially cook the pasta, and then add it to the skillet with some of the pasta water to finish cooking to al dente in with the pepper.
    Also, add a little of the pasta water to the cheese in your serving dish and then pour it into the pasta in the skillet and toss it there, then transfer it back into the bowl.
    Top with grated cheese.

  • Am I missing something? When I try this dish at home, the cheese clumps the moment that hot pasta water touches it. Sometimes it begins clumping just by coming into contact with the pasta coming straight out of the pot

  • Love this vid! I always love making Cacio e Pepe. I know its not traditional, but I love adding lemon, pancetta, and arugula to it also. You should see how I made mine!

  • Here in Puerto Rico, we eat rice and beans a LOT. It is considered by many to be the official food of the island. Is it the same thing in Italy with pasta?

  • No added cream. No “red sauce”. No “gravy”. No dropped vowels. More old school recipes, please and thank you for this service to the world.

  • Every time I try to make this my parmigiano reggiano turns into chewed bubblegum. Only way I can make this work is if I boil the pasta water down to next to nothing, put the pasta back in, and add the cheese as I stir it. Any thoughts?

  • I’ve been following Gennaro for years. This is by far the easiest recipe I’ve seen for this dish and the most authentic. No extra steps. 2 ingredients, max flavour!

  • Well, maybe you should change the name about this pasta; cacio & pepe is another dish… First mistake, need put pecorino romano cheese, not parmesan cheese. Second mistake garlic?????? If you come in Rome and propose “cacio & pepe” in that way you are a dead man!!!!!!

  • I prepare mine with a side salad.
    I remember you doing small meals many years ago? I liked those segments. You also went out on location…..
    Either way, whatever you do with your channel I will support. Love you Toni!!
    Hope you and the boys had a fantabulous Valentine’s Day filled with love

  • i tried making it, the parmesan ended mixing togheter with the pepper and it didnt even become a cream and in the end it became some spagghetti with giant clumps of parmesan and pepper

  • I am so mad at the disclaimer this is not a cooking channel bah, but you did that it looks awesome, naw but TT never wants to be on camera tell her come hang out

  • Spaghetti squash has also become one of my favs also and I just discovered it. It’s yummy with all kinds of toppings you would put on top of pasta. If you like pesto, love it with that!

  • wow this looks very very delicious. I’ve heard of the technique before but I’ve never seen it look that yummy! and that’s easy clean up if you serve the squash whole!