PACCHERI PASTA WITH PECORINO-PEPPER SAUCE WITH BROCCOLINI
Readers familiar cacio e pepe, a pillar of Roman primi piatti, will note the nod to it here. Since there is no improving on perfect, rather than offering my interpretation, I rolled those flavors into something different. The result is punchy pecorino twirled with pepper, garlic, and bits of broccolini that mingle best with strands of thin pasta, such as tajarin. If ever there was luxury in simplicity, it would be at the bottom of a bowl of this.
Provided by Linda Miller Nicholson
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
- Chop the pecorino into 1-inch pieces (if you have a full-size, high-speed blender) or grate it (if you have a regular blender). Place the cheese in the blender.
- Heat the butter and oil in a large saute pan over medium-high heat. Add the broccolini and cook for 3 minutes, until it just begins to wilt, stirring occasionally.
- Meanwhile, puree the cheese and the pasta water in the blender until homogeneous. Be sure the lid is on tight, as pureeing hot liquids can be dangerous.
- Add the pepper and garlic to the broccolini and cook for 1 to 2 minutes, until the aroma of pepper and garlic fills the air.
- Pour the pecorino-pasta water puree into the broccolini and stir to combine, then immediately toss the mixture well with pasta, making sure every noodle is coated in sauce. Serve immediately.
SPAGHETTI WITH PECORINO AND BLACK PEPPER
Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
- To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.
Nutrition Facts : Calories 427 g, Fat 9 g, Fiber 2 g, Protein 20 g
CACIO E PEPE (CHEESE AND PEPPER PASTA)
An incredibly simple dish, requiring only five ingredients.
Provided by HugeTaste
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
- Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
- Serve with additional cheese, if desired.
Nutrition Facts : Calories 347.4 calories, Carbohydrate 42.9 g, Cholesterol 38.5 mg, Fat 12.2 g, Fiber 1.9 g, Protein 15.7 g, SaturatedFat 7.3 g, Sodium 316.4 mg, Sugar 1.7 g
WHOLE-WHEAT PASTA WITH PECORINO AND PEPPER
Calling all pepper lovers! This is a great pasta if you love pepper and cheese. Sauces like this which are cooked by the hot pasta and its water are just wonderful. They suggest ensuring the pasta is served piping hot. Quick and Easy, October 07
Provided by MarraMamba
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.
- Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.
- Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.
Nutrition Facts : Calories 396.7, Fat 1.6, SaturatedFat 0.3, Sodium 9.1, Carbohydrate 85.5, Protein 16.7
FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER
Provided by Giada De Laurentiis
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
- 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.
- Transfer the pasta to a large bowl and serve.
SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER
Categories Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 3
Steps:
- Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
- Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
- Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.
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- 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.
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