Fusilli With Pecorino Romano And Black Pepper Food

WHOLE-GRAIN SPAGHETTI WITH PECORINO, PROSCIUTTO AND PEPPER (FALL)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.
• Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
• Garnish with the remaining pecorino, parsley, and basil.

SPAGHETTI WITH PECORINO AND BLACK PEPPER

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
• To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.

GIADA'S FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
• Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
• Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. *I did not add salt.
• In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt, if desired.
• Transfer the pasta to a large bowl and serve.
• Serve with sliced summer tomatoes and a crusty bread.

FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta. Meanwhile, heat the olive oil in a large, high sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper and crushed red pepper, jarred crushed garlic and cook until the spinach has wilted, about 1 minute. Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated. In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt. Transfer the pasta to a large bowl and serve.

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• 1. Bring at least 5 quarts of water to a boil in a large pot and add a tiny pinch of salt. Drop in the pasta, stir and cover the pot. When the water returns to a boil, remove the lid and cook, uncovered, until the pasta is al dente. Reserve about 1/2 cup of the cooking water and drain the pasta.
• 2. Return the still-dripping pasta to the pot in which it was boiled. Away from any direct source of heat, stir in the reserved pasta water and toss vigorously while sprinkling in about 1 cup of the cheese and the pepper.
• 3. Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano on the side.

TAGLIOLINI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Bring a large pan of fresh water to a fast boil and salt it genourously. Grate the pecorino and get a warm serving bowl ready. Tip the cheese in the bowl and grate over plenty of black pepper.
• Drop the pasta in the boiling water and set your timer, my pasta only takes about 3 and a half minutes. When the pasta is about a minute away from being ready, scoop out a small ladelful of cooking water and add it to the cheese and pepper, using a fork quickly whisk into a creamy emulsion.
• Once the pasta has reached al dente perfection quickly drain it, then tip it into the serving bowl alongwith the creamy suace, Toss everything together and divide between your serving bowls. Immediatly sprinkle over the extra freshly grated pecorino and grind over more pepper. Serve straight away.