Subj : 23's Top 50 Recipes - 28
To   : All
From : Dave Drum
Date : Tue Jan 09 2024 16:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roscioli Roman Cacio E Pepe
 Categories: Five, Pasta, Cheese
      Yield: 5 servings
 
      2 tb Whole black peppercorns
  7 1/2 oz (4 1/4 c) fine grated
           - Pecorino Romano; more to
           - serve
  3 1/3 oz (1 1/3 c) fine grated
           - Parmigiano-Reggiano
      1 lb Dried tonnarelli, spaghetti
           - (regular or thick) or long
           - fusilli
 
  Bring a large pot of water to a boil. (Do not add salt.)
  
  Meanwhile, in a very large nonstick skillet or pot set
  over high heat, toast the peppercorns just until
  fragrant. Let cool, then grind or crush very coarsely.
  Reserve 1 teaspoon for serving.
  
  In the same skillet or pot, combine the cheeses and
  remaining pepper. Add 1½ cups warm water and stir to
  make a thick pecorino cream.
  
  Add the pasta to the boiling water and stir. Keep the
  heat very high until the water returns to a boil, then
  stir again and adjust the heat as needed to keep the
  water bubbling. Set a timer for 8 minutes.
  
  Set the pecorino cream over very low heat. When the
  timer goes off, scoop out about ½ cup of the pasta
  cooking water and set aside. Taste the pasta and
  continue cooking until the pasta is done to your liking.
  Drain pasta very well (this is important, as adding too
  much hot water can cause the cheese to clump) and add to
  the pecorino cream.
  
  Use tongs or two forks to stir, turn and toss the pasta
  in the sauce over low heat until the cheese melts and
  the sauce becomes sticky. Don’t add any water yet, just
  keep tossing. To test, squeeze a drop of sauce between
  your thumb and finger. When the sauce is thick and forms
  strings like glue, it is ready. If it starts to dry out,
  add cooking water, 1 tablespoon at a time, and toss
  thoroughly before adding more.
  
  Divide among 4 bowls, twisting the pasta into a nest, if
  desired. Dust with additional pecorino and the reserved
  pepper. Serve immediately.
  
  Recipe from: Salumeria Roscioli
  
  Adapted by: Julia Moskin
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We all learn by experience but some of us have to go to summer school.
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