These peppercorns are so spicy so adjust to your own taste. This again is so simple but a WOW combination!!! This dish portions serves 2. Recipe follows:
1/2 to 1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta such as Tagliarelle
1 cup fresh grated aged Pecorino cheese (4-ounces)
Plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley
Crush peppercorns coarsely. Using a food mill or mortar and pestle. Set aside.
Bring salted water to a boil. Cook pasta to al dente. Reserve 1 cup of pasta liquid. Drain pasta return to pot with the pasta still dripping.
Working quickly, over low heat, toss the pasta with 1/2 cup grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, toss constantly. If the pasta seems to dry add cooking liquid. Off heat add the remaining 1/2 cup Pecorino. Serve immediately with extra Pecorino for sprinkling.
Enjoy!!!
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