CACIO E PEPE CHEESE AND PEPPER ENJOY DAN:

               CACIO E PEPE CHEESE AND PEPPER by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup good quality, Italian spaghetti

6-cups well salted water

set aside 1-1/2-cup hot pasta water

2-tablespoons coarsely grated pepper + more for garnish

2-tablespoons butter

1-3/4-cup Parmesan cheese

1-1/3-cups Parmigiana cheese, + lot more for garnish

PARMESAN BOWL:

3/4-cup Parmigiana cheese

DIRECTIONS:

1.   In a pot of salted boiling water, cook pasta until nearly cooked, about 4 minutes.

2.   Pull the pasta up & out of the water & allow it to drain.

3.   Reserving 1-1/2-cups pasta water.

4.   Add butter to a skillet big enough to hold the pasta, over medium-high heat.

5.   Add reserved pasta water, pepper cook 3 minutes before pulling out the pasta from the boiling water.

6.   Add the drained water to the skillet, & toss the pasta with the hot water, until almost absorbed all the water.

7.   Cook the pasta in the “sauce” until al dente, has absorbed most of the water.

8.   Remove the skillet from the heat & stir in 1-1/3-cup grated Parmesan cheese to the pasta so that it becomes creamy.

9.   If the “sauce” becomes to dry add more pasta water.

10  Arrange the cacio e pepe in the cradle of each Parmigiana bowl.

11  Garnish with more freshly grated cheese & freshly cracked black peppercorns.

12  Mince fresh Italian parsley.

ENJOY DAN:                              COURAGE STRENTH AND HOPE AND CURE!!!