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Yield:
6
Ingredients:
5 ozs pancetta, diced
1 tbsp olive oil
1 full box mini farfalle or similar
1 tsp salt, for pasta water
4 tsp freshly ground black pepper
Pinch of salt
3/4 cup pasta water
1 1/2 tbsp olive oil
4 1/2 tbsp butter
5/8 cup Parmigiano Reggiano
1 3/8 cup Pecorino Romano
Directions:
Pour the olive oil into a large and deep pot over medium heat and add
the pancetta. Sauté the pancetta until they are beginning to turn brown
and get crisp, then remove from the olive oil and set aside on a paper
towel on a plate. Turn the heat down to low.
Bring water to a boil in the pasta pot and add the salt. Cook the pasta
in the boiling water until a bit less than al dente.
While the pasta is cooking, add the freshly ground black pepper and
pinch of salt to a small sauté pan set over medium heat. Toast the
pepper until fragrant, 45 seconds to one minute.
Add the pasta water, butter and olive oil into the large pot and
increase the heat to medium. Add the pepper and stir to mix all
incredients.
When the pasta is
cooked, drain, reserving a little bit of the cooking liquid. Add the
pasta to the pot and toss to combine with the sauce. Add most of the
pancetta and stir it into the pasta. Continue cooking the pasta in the
pot until not quite al dente.
Stir in the cheeses. Adjust the consistency of the sauce with the
cooking liquid. Serve on warmed plates and garnish with the remaining
pancetta.
Comment:
You can eliminate the pepper, salt, pasta water, olive oil and
butter and the steps that process them and instead, use a jar of Trader
Joe's Cacio e Pepe sauce.
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