Enjoy Cacio E Pepe Yield: 6 Servings as an appetizer, 4 servings as an entrée Ingredients Kosher salt 6 oz. pasta (such as egg tagliolini, bucatini, Percatelli, or spaghetti) 1.5 Tbsp. unsalted butter, cubed, divided 1.5 Tbsp. Extra Virgin Olive Oil 1 tsp. freshly cracked black pepper 3/4 cup finely grated Grana Padano or Parmesan ( 6 oz) 1/3 cup finely grated Pecorino (2.6 oz) Preparation • Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring after the first minute, until about 2 minutes before tender (2 minutes less than the directions on the package). Drain, reserving 3/4 cup pasta cooking water. • Toast pepper in a dry skillet to release its essential oils. Remove pan from heat and stop cooking by putting a ladle full of pasta water into pan. • Add Olive Oil and Butter to pan, swirling until mixed. • Add Pasta to Pan • Add ½ Cup Reserved Pasta water to pan • Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) • Transfer pasta to warm bowls and serve.
Posted on: Fri, 03 Oct 2014 01:25:50 +0000
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