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8
5-1/2
1
3
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ar
ar
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oz
oz
t
T
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Pasta (1)
Pecorino Romano (2)
Pepper, coarse
Olive Oil
--- Serve With
Pecorino Romano
Pepper, coarse
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This recipe can be four Pasta Plates, or a Main Dish for two. It is
substantial and stays with you.
Prep - (7 min)
- Grate PECORINO fairly small. Measure is about 1-1/2 cups
lightly packed.
Run - (30 min)
- Place a 2 cup measure under your pasta strainer in the sink so
you won't forget to save some pasta water.
- Cook Pasta in boiling salted Water the usual way, but just very
slightly under-done. For Spaghetti, I break it in half to make it
more manageable.
- Meanwhile: In a spacious sauté pan, heat
Oil and stir in Pepper. Stir for a couple minutes to
blend flavor, but don't let the oil get too hot.
- Strain Pasta, reserving some water. Pour the Pasta
in the pan and stir until well coated with the oil. Take off the heat
to cool a little so the Pecorino won't lump immediately when
sprinkled on.
- Place 2 T Pasta Water in the pan and Sprinkle over
Pecorino in batches and tumble until the Cheese has melded
with the sauce and the Pasta is done al dente. Add a little more
Pasta Water as needed. Don't over-stir or the cheese will
lump. If your cheese is not sufficiently incorporated and is
stringy, it will help to add a little more of the Pasta Water,
cover, and steam over moderate heat for a short time without
stirring. The recipe should finish without free water in the
pan.
- Serve immediately.
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