Can’t think of what to make for dinner tonight?
This is one of the best pasta dishes I ever ate, and prepared. Not exactly easy it does take precision to create the wonderful sauce made from the starchy pasta water, butter, a mix of both Grana Padano and Pecorino cheese and plenty of fresh cracked black pepper.
If you are a true lover of “Italian Cheese” well this dish is just for you!
6 oz. pasta (egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino or one of the following cheeses: Asiago, Sapsago, OR Manchego
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt and add pasta and cook, stirring occasionally, until about 2 minutes before tender.
Drain and put aside 2 cups of the starchy pasta cooking water.
In a large heavy skillet over medium heat, melt 2 Tbsp. butter, add pepper and
cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup of pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
Reduce heat to low and add Grana Padano, 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, and cheese is not completely melted.
Transfer pasta to warm bowls and serve.