Ina Garten knows how to create a deeeeeeeelicious recipe. Her pasta with pecorino and pepper is no exception. I made it last night, and while the inclusion of pepper as a main flavoring meant I wouldn’t be serving it to my toddler, it was a major hit with Mr. Pickypants and with me. It was creamy, satisfying, and very quick and easy! Since I have extra ingredients left over, I’m even making a second batch tonight.
The original recipe makes a serving for 2, which I doubled so Hubs would have leftovers to take to work. It’s very easy to double or triple, depending on how many you want to serve/whether you want leftovers. I heartily recommend this recipe and will definitely be making it again!
Pasta with Pecorino and Pepper
Recipe courtesy of Ina Garten
Total Time: 20 min
Prep: 5 min
Cook: 15 min
Yield:
2 dinner servings, 3 appetizer servings
Ingredients:
Recipe courtesy of Ina Garten
Total Time: 20 min
Prep: 5 min
Cook: 15 min
Yield:
2 dinner servings, 3 appetizer servings
Ingredients:
1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves
Directions:
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.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/pasta-with-pecorino-and-pepper-recipe.print.html?oc=linkback
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves
Directions:
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.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/pasta-with-pecorino-and-pepper-recipe.print.html?oc=linkback
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