This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.
I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.
Yield: Serves 2 to 3
- coarse salt
- 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
- 3 T unsalted butter, cubed, divided
- 1 tsp freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino Romano
- Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
- Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
- Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry. I added all of the remaining pasta water.)
- Transfer pasta to warm bowls and serve.
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thebrookcook 