This recipe we had in Milan. It's been a favorite of mine ever since. The garlic flavored water gives the pasta the savoriness.
Ingredients:
- 1 tablespoon whole black peppercorns
- Kosher salt
- 1/2 pound dried Pici pasta
- 6 whole garlic cloves
- 1 cup freshly grated aged Pecorino-Romano
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest
- 2 tablespoons minced fresh parsley
Directions:
Grind the pepper. Set aside.
Fill a pot with water, 6 cloves of garlic, and bring to a boil. Remove the garlic before adding the pasta. Add 1 tablespoon salt and the pasta and cook until al dente. 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta.
In a sauté pan with the heat on low, add 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, stirring constantly. Turn the flame off and toss in the remaining 1/2 cup Pecorino, lemon zest, and pasta. Serve immediately with a bowl of extra grated Pecorino for sprinkling. Note, if the pasta seems to dry, add some of the reserved pasta water.
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