"Terry Pulliam Burd" > wrote in message
...
> Just made this dish, which was featured in the May, 2011 "Bon
> Appetit," and it was fantastic. Absolutely brilliant and dead easy! If
> you love strong cheese and pasta, this is your baby:
>
> @@@@@ Now You're Cooking! Export Format
>
> Cacio e Pepe
>
> misc. side dishes, pasta
>
> kosher salt
> 17 ounces pasta; (egg tagliolini, bucatini
> 9 tablespoons unsalted butter; cubed, divided
> 3 teaspoons black pepper; freshly ground
> 2 1/4 cup Grana Padano or Parmesan
> 1 cup pecorino; finely grated
>
> 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.
>
> Meanwhile, melt 2 tablespoons butter in a large heavy skillet over
> medium heat. Add pepper and cook, swirling pan, until toasted, about 1
> minute.
>
> 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.
>
> Notes: Bon Appetit
>
> Yield: 6 Servings
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
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Hmmm

Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone?

Dimitri

Tonight steamed stuffed artichokes.

dc