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Tuesday, March 1, 2016

Eat pasta as the Romans do

pasta Cacio e pepe

INGREDIENTS (serve 2 people)

  • Sea salt
  • 6 ounce pasta ( such as spaghetti, egg tagliolini or bucatini)
  • 3 table spoons unsalted butter
  • 1 table spoon freshly cracked black paper
  • 3/4 cup finely grated Grana Padano or Parmesan 
  • 1/3 cup Pecorino Romano, finely grated 

            1. PREPARATION

            2. Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

              1. Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
              2. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve. Buon appetito.


            • 5 oz guanciale (unsmoked cured hog jowl) or pancetta
            • 1 medium onion, finely chopped
            • 1/4 cup dry white wine
            • 1 lb spaghetti
            • 3 large eggs
            • 1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
            • 3/4 oz Pecorino Romano, finely grated (1/3 cup)
            • 1 teaspoon coarsely ground black pepper
            • 1/4 teaspoon salt


                                    1. Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. If you can skip the onions if you don't like it, like LOL. Add wine and boil until reduced by half, 1 to 2 minutes.
                                    2. Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
                                    3. While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
                                    4. Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

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