colleenmomof2
Well-known member
but wanting to eat this for breakfast! Colleen
Tonnarelli cacio e pepe
Servings: 4-6
Preparation time: 10-15 minutes
Chef’s tip: Save the pasta water and use it wisely. “Make sure your water is ‘salted like the sea,’ ” Bengtson says. “Use it to loosen up that sauce because that starch makes your dish come alive!”
24 ounces spaghetti (fresh pasta cooks faster)
1½ tablespoons kosher salt
4 teaspoons fresh-cracked pink peppercorn (you can use table pepper, but for best taste, use fresh peppercorns from a pepper mill)
15 tablespoons cold unsalted butter
3 cups grated Parmesan cheese
Directions
Boil about 6 quarts of water in a saucepot, adding salt before the pasta (less water can be used, but you may need to stir more frequently). Cook approximately 5 minutes until the pasta is very, very al dente (extra firm to the bite), saving one cup of the pasta water.
Toast pepper in a large dry sauté pan for 30 seconds. Add
½ cup of the pasta cooking water and butter. Let simmer.
Add the remaining pasta and toss all ingredients together. Add cheese and mix again until nicely blended, adding more pasta water as needed until it becomes a creamy sauce.
Toss to incorporate all ingredients and garnish with fresh grated cheese and a sprinkle of pepper.
https://www.connecticutmag.com/food-drink/recipes/recipe-tonnarelli-cacio-e-pepe-is-a-simple-dish-that-delivers-the-flavor/article_f67cddb0-9ab8-11ea-b289-83f5cf849c6c.html
https://bloximages.chicago2.vip.townnews.com/connecticutmag.com/content/tncms/assets/v3/editorial/b/e7/be72bdbc-9bc2-11ea-9777-1bbaa28c159b/5ec71bfae5663.image.jpg?resize=300%2C450
Tonnarelli cacio e pepe
Servings: 4-6
Preparation time: 10-15 minutes
Chef’s tip: Save the pasta water and use it wisely. “Make sure your water is ‘salted like the sea,’ ” Bengtson says. “Use it to loosen up that sauce because that starch makes your dish come alive!”
24 ounces spaghetti (fresh pasta cooks faster)
1½ tablespoons kosher salt
4 teaspoons fresh-cracked pink peppercorn (you can use table pepper, but for best taste, use fresh peppercorns from a pepper mill)
15 tablespoons cold unsalted butter
3 cups grated Parmesan cheese
Directions
Boil about 6 quarts of water in a saucepot, adding salt before the pasta (less water can be used, but you may need to stir more frequently). Cook approximately 5 minutes until the pasta is very, very al dente (extra firm to the bite), saving one cup of the pasta water.
Toast pepper in a large dry sauté pan for 30 seconds. Add
½ cup of the pasta cooking water and butter. Let simmer.
Add the remaining pasta and toss all ingredients together. Add cheese and mix again until nicely blended, adding more pasta water as needed until it becomes a creamy sauce.
Toss to incorporate all ingredients and garnish with fresh grated cheese and a sprinkle of pepper.
https://www.connecticutmag.com/food-drink/recipes/recipe-tonnarelli-cacio-e-pepe-is-a-simple-dish-that-delivers-the-flavor/article_f67cddb0-9ab8-11ea-b289-83f5cf849c6c.html
https://bloximages.chicago2.vip.townnews.com/connecticutmag.com/content/tncms/assets/v3/editorial/b/e7/be72bdbc-9bc2-11ea-9777-1bbaa28c159b/5ec71bfae5663.image.jpg?resize=300%2C450