WHOLE-GRAIN SPAGHETTI WITH PECORINO, PROSCIUTTO AND PEPPER (FALL)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 427 g, Fat 9 g, Fiber 2 g, Protein 20 g
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.
TAGLIOLINI WITH PECORINO ROMANO AND BLACK PEPPER
Don't let the number of ingredients fool you, this dish offers a lot of flavor despite it's simplicity. Be sure to get high quality ingredients; it makes a big difference in a recipe with so few ingredients and it's still ridiculously cheap to make. Even the pepper is important, don't use the powdery stuff that's been sitting around for a year, splurge on some high quality peppercorns; you won't regret it. The lack of oil is one of the most notable things about this recipe. While some add oil or butter to this dish, you'll find it really isn't necessary. Instead you use the starchy pasta water to create an emulsion sauce with your cheese which will stick to the pasta beautifully. As for the pasta itself, taglioni is a particular cut, but this recipe would work just as well with something thicker like tagliatelle or fettucine. Although it's an old Roman favorite, I got this recipe from a recipe blog called "Rachel Eats" which I highly recommended. I wanted to post it on here to give it a wider audience.
Provided by OwlMonkey
Categories One Dish Meal
Time 8m
Yield 3-4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 194.8, Fat 13.6, SaturatedFat 8.6, Cholesterol 52.4, Sodium 604.2, Carbohydrate 1.8, Sugar 0.4, Protein 16
SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER
Steps:
- Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
- Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
- Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.
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