 |
| Twirl the pasta onto the dish. |
Ingredients
• 1 tsp. Kosher salt
• 6 oz. pasta (spaghetti)
• 4 Tbsp. unsalted butter, cubed, divided
• ½ tsp. Peppercorns. A variety of types/colors is a nice touch, but just black peppercorns can be used.
• ¾ cup finely grated Parmesan
• ⅓ cup finely grated Pecorino Ramano or just Ramano cheese.
Preparation
1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender (about 8 minutes). Drain, reserving ¾ cup pasta cooking water.
2. Cook the pasta first before starting the next step.
3. Add peppercorns to a dry skillet and toast slightly. Do Not Burn! Remove from heat.
4. Pour peppercorns into a mortar and using a pastel, crush the toasted peppercorns completely.
OPTIONAL: Just use a good course pepper grinder.
5. Put your track shoes on, because it goes very fast from here and it’s about 5 minutes until plating! Get people to start sitting.
6. Melt 2 Tbsp. butter in skillet over medium heat. Add peppercorns and swirling pan to coat the peppercorns and cook about 1 minute.
7. Add ½ cup reserved pasta water to skillet and bring to a simmer.
8. Using Tongs, add the pasta and to the skillet. Add remaining butter.
9. Reduce heat to low and add Parmesan cheese, stirring and tossing with tongs until melted.
10. Remove pan from heat; add Ramano cheese, stirring and tossing until cheese melts, sauce coats the pasta. Note: Expect the cheeses to be very stringy when tossing. Use a spoon to scrape off of the tongs while tossing. (Add more pasta water sparingly if sauce seems dry.)
11. (The secret) Cover and allow to sit for 2 minutes to allow the cheeses to melt and blend. Toss again to continue to coat the pasta. This is where a shot of tequila is necessary for the Chef, since there are strings of cheese everywhere by now!
12. Transfer pasta to warm bowls by twirling the pasta around the tongs and putting it into the center of the bowl and serve immediately.
5. Put your track shoes on, because it goes very fast from here and it’s about 5 minutes until plating! Get people to start sitting.
6. Melt 2 Tbsp. butter in skillet over medium heat. Add peppercorns and swirling pan to coat the peppercorns and cook about 1 minute.
7. Add ½ cup reserved pasta water to skillet and bring to a simmer.
8. Using Tongs, add the pasta and to the skillet. Add remaining butter.
9. Reduce heat to low and add Parmesan cheese, stirring and tossing with tongs until melted.
10. Remove pan from heat; add Ramano cheese, stirring and tossing until cheese melts, sauce coats the pasta. Note: Expect the cheeses to be very stringy when tossing. Use a spoon to scrape off of the tongs while tossing. (Add more pasta water sparingly if sauce seems dry.)
11. (The secret) Cover and allow to sit for 2 minutes to allow the cheeses to melt and blend. Toss again to continue to coat the pasta. This is where a shot of tequila is necessary for the Chef, since there are strings of cheese everywhere by now!
12. Transfer pasta to warm bowls by twirling the pasta around the tongs and putting it into the center of the bowl and serve immediately.
Modified from a TV program by Stanley Tucci, Searching for Italy.
This recipe is nice for a no meat dinner and serve with red wine and garlic bread and a shot of tequila for the Chef. My first time cooking this was very trying to say the least with the @#$% stringy cheese!!!!
I think a small 1/4th chicken breast on the side would go good with it as an extra.
I though that this would need other seasonings, like garlic, but I was wrong. Hey, sometimes I’m wrong. Am I trying to improve? Nope! It is perfect balance of flavors without it.
