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| Twirl the pasta onto the dish. |
Ingredients
• 1/2 tsp. Kosher salt
• 6 oz. pasta (spaghetti)
• 4 Tbsp. unsalted butter, cubed, divided
• 1/4-1/2 tsp freshly ground black pepper
• ¾ cup finely grated Parmesan
• ⅓ cup finely grated Romano 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 (around 8-9 minutes). Turn heat off on stove. DO NOT Drain pasta water.
2. While the pasta is cooking, grind pepper into a hot frying pan. Stir the pepper around so it does not burn and toast the pepper slightly.
5. Put your track shoes on, because it goes very fast from here and it’s about 5 minutes until plating!
6. In the frying pan with the pepper, Melt 2 Tbsp butter over medium heat. Cook about 1 minute.
7. Add ½ cup reserved pasta water to skillet and bring to a boil and immediately lower to 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 (about 2 minutes).
10. Now the gooey part... Turn off the heat; add Romano cheese, stirring and tossing until cheese melts and 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 frying pan and allow to sit for 2 minutes to allow the cheeses to melt and blends. Toss again to continue to coat the pasta. While waiting grab a shot of tequila for the Chef, since there are strings of cheese everywhere by now!
12. Twirl pasta into a ball (see picture) and transfer pasta to warm bowls. Serve immediately.
6. In the frying pan with the pepper, Melt 2 Tbsp butter over medium heat. Cook about 1 minute.
7. Add ½ cup reserved pasta water to skillet and bring to a boil and immediately lower to 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 (about 2 minutes).
10. Now the gooey part... Turn off the heat; add Romano cheese, stirring and tossing until cheese melts and 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 frying pan and allow to sit for 2 minutes to allow the cheeses to melt and blends. Toss again to continue to coat the pasta. While waiting grab a shot of tequila for the Chef, since there are strings of cheese everywhere by now!
12. Twirl pasta into a ball (see picture) and transfer pasta to warm bowls. 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.
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