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!!!
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