Pasta With Pecorino And Pepper
From dancingfox 11 years agoIngredients
- 1/2 tablespoon whole black peppercorns shopping list
- kosher salt shopping list
- 1/2 pound dried Italian egg pasta, such as tagliarelle shopping list
- 1 cup freshly grated aged pecorino cheese (4 ounces), plus extra for serving shopping list
- 2 tablespoons heavy cream shopping list
- 1 tablespoon unsalted butter shopping list
- 2 tablespoons minced fresh parsley leaves shopping list
How to make it
- Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) 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 a big bowl of extra grated Pecorino for sprinkling.
People Who Like This Dish 2
- clbacon Birmingham, AL
- dancingfox Butler, PA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments