# Cacio e Pepe: Timeless Spicy Cheesy Pasta Delight

Cacio e pepe, an iconic Roman meal, exemplifies simplicity and taste, relying on just a handful of essential ingredients: pasta, pecorino cheese, and black pepper. This dish is cherished for its creamy feel and spicy punch, making it a fundamental part of Italian gastronomy. Lately, an adaptation of this traditional recipe has surfaced, incorporating a pecorino mornay sauce that enhances the dish with a luxurious, cheesy flavor and a silky texture.

## The Ultimate Cacio e Pepe

Cacio e pepe is adored for its easy preparation and satisfying flavor. Nevertheless, many amateur chefs face difficulties, such as cheese clumping or insufficient sauce consistency. The mornay sauce variation resolves these problems by integrating flour to thicken the sauce and employing starchy pasta water to achieve a smooth texture that adheres to the noodles perfectly.


## Preparation Steps

To start, heat butter in a pan and incorporate freshly cracked black pepper. Toasting the pepper in the butter intensifies its taste, creating a aromatic foundation for the sauce.

### What is Mornay Sauce?

Mornay sauce is a traditional French cheese sauce based on béchamel, a flour-thickened milk sauce. Although classic mornay is made with gruyère cheese, this recipe opts for pecorino, the cheese commonly used in cacio e pepe. Pecorino, derived from sheep’s milk, provides a sharper and more pronounced flavor compared to parmesan, making it a perfect selection for this dish.


## Thickening the Sauce

Then, mix flour into the butter and pepper blend, making sure there are no lumps. This stage is pivotal as it envelops each flour particle with fat, enabling a smooth combination with the milk.

## Smooth Cacio e Pepe

Slowly introduce milk to the blend, whisking constantly to avert lumps. If the sauce starts to clump, keep whisking over low heat until it becomes smooth.

## Beautiful Cheese

Take the sauce off the heat and gradually mix in the cheese. The leftover heat will melt the cheese, resulting in a decadent and creamy sauce. If the sauce seems lumpy, don’t fret; it will become smooth with the addition of starchy pasta water later. You can also refrigerate the sauce for convenient pasta dishes throughout the week.

When it’s time to serve, prepare your pasta according to the package directions. Warm up the cacio sauce over medium heat, incorporating hot starchy pasta water until the sauce achieves your preferred thickness. Combine the pasta in the sauce, adding more pasta water as needed, and finish with additional cheese and pepper.

## Extra Creamy Cacio e Pepe Style Pasta Recipe

### Ingredients
– 1 tbsp butter
– 1 tsp freshly cracked black pepper
– 1 tbsp flour
– 1/2 cup whole milk
– 3 oz finely grated pecorino (around 1.5 cups)
– 1/4 cup pasta water (or more if necessary)
– 6 oz pasta (homemade garganelli recommended)

### Instructions
1. Melt the butter in a skillet and add the black pepper.
2. Mix in the flour until uniform.
3. Slowly whisk in the milk, cooking until thickened.
4. Remove from heat and add the pecorino cheese until melted.
5. Prepare the pasta and set aside some pasta water.
6. Toss the pasta with the sauce, adding pasta water to reach the desired consistency.
7. Serve topped with extra cheese and pepper.

### Nutritional Information (per serving)
– Calories: 545
– Total Fat: 19.6g (30% DV)
– Saturated Fat: 14.8g (93% DV)
– Cholesterol: 63mg (21% DV)
– Sodium: 876mg (38% DV)
– Total Carbohydrates: 63g (21% DV)
– Dietary Fiber: 3.1g (13% DV)
– Sugars: 3.3g (4% DV)
– Protein: 22.8g (46% DV)

This creamy cacio e pepe style pasta is ideal for anyone yearning for a warmth-filled dish reminiscent of mac and cheese while still relishing the classic flavors of Italian cuisine.

# If You Believe Dubai Chocolate is Overpriced and/or You’ve Never Tried It, You Should Attempt to Create This at Home Right This Moment

Dubai chocolate has been trending for quite some time now. Were you aware that you can whip it up at home? It involves a bit of a process but it’s more straightforward than you might imagine.

Interestingly, I never had much interest in it; I can’t quite pinpoint why some things captivate me while others don’t even cross my mind. However, recently my curiosity (and yes, my incessant doomscrolling) led me to watch endless videos about Dubai chocolate. After what felt like 10 minutes (okay, it was longer, but I’m not great with time) I was sold. I absolutely NEEDED Dubai chocolate in my life.

Sure, I could go out and buy some or *GASP* visit Dubai to get it first-hand, but as the older folks say, “we have Dubai chocolate at home.” Join me on my somewhat lengthy adventure – don’t fret, I’ll attempt to keep it concise – on crafting homemade Dubai chocolate.

## What Exactly is Dubai Chocolate?

To begin with, what is Dubai chocolate? Dubai chocolate is a variety of filled chocolate bar developed by Emirati Fix Dessert Chocolatier in Dubai. Essentially, it’s a milk chocolate bar filled with sweet pistachio and tahini cream combined with finely chopped knafeh.

In terms of experience and flavor, Dubai chocolate offers a sweet and crunchy texture along with a roasted nuttiness from the pistachios and tahini. Flavor-wise, it may seem quite traditional, but the inclusion of crispy knafeh was a brilliant touch by Chef Omamalin.

## The Structure of a Dubai Chocolate Bar

– **Outer Layer** – the exterior of the original Dubai chocolate bar is milk chocolate, but it now comes in dark and white options. The different types feature chocolate artfully splashed on the surface in various colors, akin to edible Jackson Pollock artwork.
– **Inner Layer** – the inside of a Dubai chocolate bar showcases a creamy pistachio green with visible strands of crispy kadyif. Breaking into a Dubai chocolate bar is an experience in itself: the exterior resembles that of a standard chocolate bar while the inside surprises with its unique texture and flavor.

## How to Create Dubai Chocolate at Home

1. **Prepare the kadayif** – you can bypass this step if you have fresh or dried kadayif. If you wish to try your hand at making your own, check the instructions that follow this section.
2. **Toast the kadayif** – Melt a small amount of butter over low heat in a large non-stick pan. Once melted, add the chopped kadayif. Stir and toast until the kadayif turns a deep golden shade, about 8-10 minutes. Continue stirring and take your time. Patience is essential; you want everything toasted evenly. When the kadayif is golden, take it off the heat and let it cool.
3. **Temper the chocolate** – Pour an inch of water into a small pot and set it on the stove over low heat. Place a heat-proof bowl on top (ensure the bowl hovers above the water without touching it) and add two-thirds of your chopped chocolate. Stir the chocolate until it’s smooth and melted, then carefully remove the bowl from the pot and add in the remaining chocolate. Stir all the chocolate together until it’s smooth and shiny.
4. **Create the chocolate shell** – Pour some of the chocolate into your chocolate bar molds and tip and swirl it to coat the bottom, sides, and corners. Tip any excess chocolate back into your bowl. Place the chocolate mold in the fridge or freezer to set.
5. **Combine the filling** – While the chocolate shell is setting, prepare the filling. In a large bowl, mix the pistachio cream, tahini, and salt together. Gently fold in the toasted kadayif.
6. **Add the filling to the chocolate bar** – Spoon the filling into the chocolate shells, filling them about three-quarters full, and spread it evenly.
7. **Seal the chocolate bar** – If necessary, remelt the chocolate and pour it over the bars, smoothing it out to seal in the filling.
8. **Let it set** – Put the chocolate bars in the fridge or freezer until the chocolate hardens.
9. **Savor!** – Carefully remove the chocolate from the molds and enjoy!

## Homemade Kadayif

If you wish to make your own kadayif, simply combine flour, cornstarch, and a pinch of salt. Whisk in water and a dash of oil. When the batter is exceptionally smooth, transfer it to a piping bag fitted with a very small tip. Heat a large non-stick pan over low and drizzle the batter in a circular or zig-zag pattern, being cautious not to overlap.

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