REC: Cacio e Pepe

M

mark7_27

New member
Just made this dish, which was featured in the May, 2011 "Bon
Appetit," and it was fantastic. Absolutely brilliant and dead easy! If
you love strong cheese and pasta, this is your baby:

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Cacio e Pepe

misc. side dishes, pasta

kosher salt
17 ounces pasta; (egg tagliolini, bucatini
9 tablespoons unsalted butter; cubed, divided
3 teaspoons black pepper; freshly ground
2 1/4 cup Grana Padano or Parmesan
1 cup pecorino; finely grated

Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add
pasta and cook, stirring occasionally, until about 2 minutes before
tender. Drain, reserving 3/4 cup pasta cooking water.

Meanwhile, melt 2 tablespoons butter in a large heavy skillet over
medium heat. Add pepper and cook, swirling pan, until toasted, about 1
minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add
pasta and remaining butter. 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.

Notes: Bon Appetit

Yield: 6 Servings

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
On May 2, 2:46?pm, Terry Pulliam Burd wrote:

I watched a local couple order and eat this in Rome, in Trastevere.
The waiter brought them unadorned noodles, a bowl of grated cheese,
and a pepper mill.
 
On Tue, 3 May 2011 12:00:24 -0400, "Felice"
wrote:


I didn't know noodles, butter and cheese (and some pepper) had a name.
To think I've been making this for years and didn't know I was making
"something" all this time!

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Tue, 3 May 2011 10:01:13 -0700, "Dimitri"
wrote:


Apparently, it's Cacio e Pepe not Alfredo.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On May 3, 10:01?am, "Dimitri" wrote:

I hope your artichokes are better that the ones we had the other
night- they were stringy and tough :(
 
On Tue, 03 May 2011 15:44:42 -0700, sf arranged
random neurons and said:


No cream in the Cacio e Pepe, although the finished product *tastes*
like it has cream in it.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
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