Who: Nicolas Caicedo
Chef Caicedo’s Guest-Worthy Recipe: Spaghetti Squash Cacio e Pepe
“Made with our six ingredients, our spaghetti squash cacio e pepe transforms the winter squash into a hearty, indulgent winter dish that feels right at home on The Williamsburg Hotel’s vegetable-forward menu.”
3/4 c spaghetti squash meat
drizzle of olive oil
1 Tbsp organic grass-fed heavy cream
1 Tbsp cultured butter
2 Tbsp Parmigiano
1/2 tsp fresh cracked pepper (or as much as or little as to your preference)
1 poached egg
Oreganata Breadcrumb Ingredients:
1 c toasted fresh sourdough breadcrumbs
zest of 1 lemon
1 tsp chopped fresh oregano
1 tsp kosher salt
Mix all ingredients together. Toast on skillet for two to three minutes. Store in an airtight container.
To prepare the squash meat:
Slice the spaghetti squash horizontally and clean out all seeds.
In a roasting or oven safe pan, drizzle the hollowed out squash with olive oil and sprinkle with salt and pepper.
Place the squash face (hollowed) side down and add water to the bottom of the pan.
The water should only cover about a quarter to half-inch in base of the pan.
Cover with foil and bake at 400 degrees for 25 to 30 minutes. Check the squash at 25 minutes. If you gently push the sides, they should give way just a little, and the squash itself on the inside should still be fairly firm or “al dente.”
Once the squash is done, immediately remove the foil and allow the squash to cool. Once cooled, scoop out the interior of the spaghetti squash meat, discarding the skin.
To prepare the cacio e pepe:
In a nonstick pan on medium heat, melt the butter and add the cream, once butter is melted.
Add the spaghetti squash and heat for two to three minutes, until the squash is heated through.
It is important to make sure that the squash is only being heated through and not cooked further.
Once the squash is hot, add the Parmigiano and toss lightly with black pepper.
Poach and add egg and breadcrumbs (optional).
Place the finished pasta in a serving bowl. Serve immediately.