Directions. Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain
Make the sauce: Into a medium bowl, add the finely grated Pecorino Romano and Parmigiano Reggiano cheeses. Slowly whisk in 1 cup of the hot reserved pasta water until smooth, or nearly smooth. Whisk in the heavy cream, olive oil, black pepper, and remaining 1/4 teaspoon salt. Jessica Gavin.
Reserve 1 cup of pasta cooking water and drain the pasta. In a large skillet or frying pan set over medium-low heat, melt the butter and oil together. Add the freshly ground pepper and cook for 1-2 minutes until fragrant. Add the drained pasta and a splash of the reserved pasta water along with the grated cheese. Corn and Tomato Salad. In contrast to the rich, old-world flavor of cacio e pepe, corn and tomato salad is a summery combination of roasted corn, juicy tomatoes, red onion, and herbs firmly placed on the west side of the Atlantic. Whether or not you accompany cacio e pepe with any of the meats on this list, this corn and tomato salad adds a
Directions. Bring a large pot of salted water to a boil. Add the pasta and cook just shy of al dente. Reserving 3/4 cup of pasta water, drain the pasta in a colander and set both aside. In the
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can you make cacio e pepe with parmesan