Giadas Fusilli With Pecorino Romano And Black Pepper Recipes

PASTA ALLA GRICIA

Steps:

• Add the bacon to a large skillet. Place over medium heat and cook until the fat is rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.
• Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of the pasta water to the pan with the bacon, return the pan to medium-high heat and cook, scraping up the bits from the bottom of the skillet with a wooden spoon, until slightly reduced, about 1 minute.
• Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the pasta with the cheese and begin to toss the pasta with the sauce. Continue to stir over low heat and toss until the sauce thickens and coats the pasta and the pasta is cooked through, 2 to 3 minutes. (Through this process, you may need to add more pasta water to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water.) Serve topped with more cheese if desired.

LINGUINE WITH BUTTER, PECORINO, ARUGULA AND BLACK PEPPER

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

PECORINO CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
• Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let cool on the baking sheet for a few minutes. Transfer to a serving plate.

GIADA'S FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
• Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
• Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. *I did not add salt.
• In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt, if desired.
• Transfer the pasta to a large bowl and serve.
• Serve with sliced summer tomatoes and a crusty bread.

WHOLE-GRAIN SPAGHETTI WITH PECORINO, PROSCIUTTO AND PEPPER (FALL)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.
• Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
• Garnish with the remaining pecorino, parsley, and basil.

TAGLIOLINI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Bring a large pan of fresh water to a fast boil and salt it genourously. Grate the pecorino and get a warm serving bowl ready. Tip the cheese in the bowl and grate over plenty of black pepper.
• Drop the pasta in the boiling water and set your timer, my pasta only takes about 3 and a half minutes. When the pasta is about a minute away from being ready, scoop out a small ladelful of cooking water and add it to the cheese and pepper, using a fork quickly whisk into a creamy emulsion.
• Once the pasta has reached al dente perfection quickly drain it, then tip it into the serving bowl alongwith the creamy suace, Toss everything together and divide between your serving bowls. Immediatly sprinkle over the extra freshly grated pecorino and grind over more pepper. Serve straight away.

GIADA'S PECORINO CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter.
• Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
• Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes.
• Let cool on the baking sheet for a few minutes. Transfer to a serving plate.