On May 3, 10:01*am, "Dimitri" > wrote:
> "Terry Pulliam Burd" > wrote in messagenews:3d9ur657j4v7dvhs6g4mfiv0eklsl8vhe6@4ax .com...
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> > 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:
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> > @@@@@ Now You're Cooking! Export Format
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> > Cacio e Pepe
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> > misc. side dishes, pasta
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> > *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
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> > 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.
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> > Meanwhile, melt 2 tablespoons butter in a large heavy skillet over
> > medium heat. Add pepper and cook, swirling pan, until toasted, about 1
> > minute.
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> > 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.
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> > Notes: *Bon Appetit
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> > Yield: 6 Servings
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> > Terry "Squeaks" Pulliam Burd
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> > --
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> > To reply, remove "spambot" and replace it with "cox"
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> Hmmm
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> Pasta, Pasta water, Butter, cheese, pepper, Alfredo anyone?
>
> Dimitri
>
> Tonight steamed stuffed artichokes.
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> dc- Hide quoted text -
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> - Show quoted text -

I hope your artichokes are better that the ones we had the other
night- they were stringy and tough