May 272018

This traditional Italian “macaroni and cheese” is quite popular in central Italy where the pecorino cheese is the best in the world.

Ingredients

  • Kosher salt
  • 6 oz. Umbricelli or Stringozzi pasta
  • 3 Tbsp. unsalted butter, cubed, divided
  • 1 tsp. freshly cracked black pepper
  • 3/4 cup finely grated Parmesan
  • 1/3 cup finely grated Pecorino

Directions

  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  2. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 1/2 cup reserved pasta water to the skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add the Parmesan cheese, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) You can change proportions of the cheeses depending on your tastes. Transfer pasta to warm bowls and serve.

 

 

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


Write a Comment

Additional comments powered by BackType