Month: September 2011

We saw this on TV and had to give it a try. The chef said she had tried 100 different ways to make this, and this was the best. It sure was easy. It takes awhile to boil a big pot of water on my stove, and this recipe cuts the water in half — so the whole recipe only took about 15 minutes total, especially with the smaller pasta. Of course, we got the real romano cheese as they suggested, per Whole Foods. We didn’t grate the cheese as fine as they suggested, and but it sure didn’t seem to effect the flavor.

We used Barilla whole grain angel hair pasta (though ATC says whole wheat pasta is better for you than whole grain with only 6 grams of fiber, and the didn’t even use whole wheat in this recipe) and skipped the black pepper. We have a lot left over — and I am so glad.

From America’s Test Kitchen’s Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
Serving Size  : 6
Categories    : Pasta & Pasta Sauces

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
6             ounces  Pecorino Romano cheese — 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup)
1              pound  spaghetti
2        tablespoons  heavy cream
2        tablespoons  extra-virgin olive oil
1           teaspoon  black pepper

Place finely grated Pecorino in medium bowl. Set colander in large bowl.

Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1½ teaspoons salt; cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.

Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.

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Per Serving (excluding unknown items): 448 Calories; 15g Fat (30.8% calories from fat); 19g Protein; 58g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 348mg Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat.

NOTES : High-quality ingredients are essential in this dish, most importantly, imported Pecorino Romano—not the bland domestic cheese labeled “Romano.” Use the small holes on a box grater to grate the cheese finely and the large holes to grate it coarsely. Alternatively, a food processor may be used to grate it finely: Cut the Pecorino into 2-inch pieces and process until finely ground, about 45 seconds. For a slightly less rich dish, substitute half-and-half for the heavy cream. Do not adjust the amount of water for cooking the pasta. Stir the pasta frequently while cooking so that it doesn’t stick to the pot. Letting the dish rest briefly before serving allows the flavors to develop and the sauce to thicken.