*1/2 box(227g) DeCecco Bucatini *100g Microplaned Pecorino *2 TSP Tellicherry Peppercorns(Dry roasted for 60 sec) *Pasta water to emulsify (Used about 1.5L to boil pasta for max starch)
by d3-AZ
1 Comment
d3-AZ
Makes 2-3 Servings.
•227g De Cecco bucatini (1/2 box)
• 100g Pecorino Romano, finely grated (like snow)
• 2g whole black peppercorns
•Salt (light)
•1.5L Water for boiling
1. Boil pasta in lightly salted water. Reserve ~114 cups starchy water.
2. While pasta cooks, dry-toast pepper ~1 min in skillet, crush in mortar and pestle, return to pan off heat.
3. Tong pasta directly into pepper pan (a bit of water clings). Add ~½ cup hot pasta water. Let sit 30 sec.
4. Off heat, gradually mix in cheese while tossing. Add more pasta water as needed to make it creamy and glossy.
5. Serve immediately with extra cheese and cracked pepper.
1 Comment
Makes 2-3 Servings.
•227g De Cecco bucatini (1/2 box)
• 100g Pecorino Romano, finely grated (like snow)
• 2g whole black peppercorns
•Salt (light)
•1.5L Water for boiling
1. Boil pasta in lightly salted water. Reserve ~114 cups starchy water.
2. While pasta cooks, dry-toast pepper ~1 min in skillet, crush in mortar and pestle, return to pan off heat.
3. Tong pasta directly into pepper pan (a bit of water clings). Add ~½ cup hot pasta water. Let sit 30 sec.
4. Off heat, gradually mix in cheese while tossing. Add more pasta water as needed to make it creamy and glossy.
5. Serve immediately with extra cheese and cracked pepper.