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.

**Notes**

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.

Enjoy!

St Patrick's Day Menu

Irish anyone?

My husband is Scottish/Irish......all the way though.   :)  and his birthday is March 16.    Each year his birthday dinner consists of a typical Irish dinner of Corned Beef and fixins.  It took me a few years to find recipes that I actually liked.  Yes it is some work, but it is SO worth it.

The next few weeks, I will be sharing with you the recipes I use to create our

St. Patrick's Day 

dinner starting with the fixins.

Colcannon - serves 8

2.5 lbs potatoes, peeled and cubed

4 slices bacon

1/2 small head of cabbage, chopped

1 large onion

1/2 cup milk - warm

salt and pepper

1/4 cup butter, melted

Place potatoes in a saucepan with enough water to cover.  Bring to boil and cook for 15 to 20 minutes, until tender.   Drain the cooked potatoes, mash with milk and season with salt and pepper.

Place bacon in a large, deep skillet.   Cook over medium high heat until evenly brown.   

Drain, reserving drippings crumble and set aside.   In the reserved drippings, saute the cabbage and onion until soft and translucent.   Putting a lid on the pan helps the vegetables cook faster.

Fold the bacon into the cabbage and onions then add to the potatos.   Melt butter in microwave of small sauce pan.   Transfer the mixture into a large serving bowl, make a well in the center and pour in the melted butter.