Tonnarelli A Cacio E Pepe Food

TONNARELLI A CACIO E PEPE

Tonnarelli a Cacio e Pepe image

This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.

Provided by Maialino

Categories Pasta Dinner Cheese Kid-Friendly Quick & Easy Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 6-8 servings

Number Of Ingredients 7

Ingredients

Kosher salt
1 1/2 pounds dried tonnarelli or spaghetti alla chitarra
1/4 cup olive oil
2 tablespoons freshly ground black pepper
2 tablespoons unsalted butter
3 cups finely grated Pecorino Romano (about 6 ounces), plus more for serving
1/2 cup finely grated Grana Padano (about 1 ounce)

Steps:

Bring a large pot of salted water to a boil, filling pot slightly less than normal. (This increases the amount of starch leached from the pasta as it boils.)
Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain pasta, transferring 6 cups pasta cooking liquid to a medium saucepan; keep warm. Wipe out pasta pot.
Cook oil, pepper, and butter in pasta pot over high heat, stirring, until fragrant, 2 minutes. Add 1 1/2 cups pasta cooking liquid, bring to a boil, and cook, stirring occasionally, until reduced by half, 3-4 minutes. Add pasta and 1 1/2 cups pasta cooking liquid and cook over high heat, stirring vigorously to help draw starch from pasta, until sauce is thickened, about 5 minutes.
Remove pot from heat and add 1 cup pasta cooking liquid. Add 3 cups Pecorino Romano in large handfuls, stirring and tossing vigorously with tongs, until very creamy. Stir in Grana Padano, adding more pasta cooking liquid if pasta is dry. Transfer to a serving bowl and serve immediately with more Pecorino Romano on the side.

CACIO E PEPE

Cacio e Pepe image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

Kosher salt
1 pound spaghetti
6 tablespoons butter
2 cloves garlic, grated
Freshly cracked black pepper
1 1/2 cups grated Parmesan or pecorino, plus more for serving
Minced fresh or dried parsley, for serving

Steps:

Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain.
Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.

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