Tuesday, April 19, 2016

Pasta with Pecorino and Pepper

This is really good, especially for those that love pasta.  

Simple and easy to make and full of flavor

Pasta with Pecorino and Pepper

1 tablespoon whole black peppercorns
Kosher salt
1/2 pound dried italian egg pasta 
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves

Place peppercorns in a  mortar and pestle and crush them until you have a mixture of coarse and fine bits.   Set aside

Fill a large, heavy-bottomed pot with water and bring to a boil over high heat.  Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente.

   Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it.   

Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.

Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly.   If the pasta seems dry, add some of the reserved cooking water.   

Off the heat. toss in the remaining 1/2 cup Pecorino.   Serve immediately with the extra grated cheese for sprinkling.


If you are not a pepper lover, use only half of the peppercorns.
I used Fettuccine pasta.
I also halved some grape tomatoes and mixed them in right before serving.


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