• 23's Top 50 Recipes - 28

    From Dave Drum@1:3634/12 to All on Tue Jan 9 16:49:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roscioli Roman Cacio E Pepe
    Categories: Five, Pasta, Cheese
    Yield: 5 servings

    2 tb Whole black peppercorns
    7 1/2 oz (4 1/4 c) fine grated
    - Pecorino Romano; more to
    - serve
    3 1/3 oz (1 1/3 c) fine grated
    - Parmigiano-Reggiano
    1 lb Dried tonnarelli, spaghetti
    - (regular or thick) or long
    - fusilli

    Bring a large pot of water to a boil. (Do not add salt.)

    Meanwhile, in a very large nonstick skillet or pot set
    over high heat, toast the peppercorns just until
    fragrant. Let cool, then grind or crush very coarsely.
    Reserve 1 teaspoon for serving.

    In the same skillet or pot, combine the cheeses and
    remaining pepper. Add 1½ cups warm water and stir to
    make a thick pecorino cream.

    Add the pasta to the boiling water and stir. Keep the
    heat very high until the water returns to a boil, then
    stir again and adjust the heat as needed to keep the
    water bubbling. Set a timer for 8 minutes.

    Set the pecorino cream over very low heat. When the
    timer goes off, scoop out about ½ cup of the pasta
    cooking water and set aside. Taste the pasta and
    continue cooking until the pasta is done to your liking.
    Drain pasta very well (this is important, as adding too
    much hot water can cause the cheese to clump) and add to
    the pecorino cream.

    Use tongs or two forks to stir, turn and toss the pasta
    in the sauce over low heat until the cheese melts and
    the sauce becomes sticky. Don’t add any water yet, just
    keep tossing. To test, squeeze a drop of sauce between
    your thumb and finger. When the sauce is thick and forms
    strings like glue, it is ready. If it starts to dry out,
    add cooking water, 1 tablespoon at a time, and toss
    thoroughly before adding more.

    Divide among 4 bowls, twisting the pasta into a nest, if
    desired. Dust with additional pecorino and the reserved
    pepper. Serve immediately.

    Recipe from: Salumeria Roscioli

    Adapted by: Julia Moskin

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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