Pastaria's Canestri Cacio e Pepe
Do as the Romans do and indulge in that ancient city’s signature dish. Cheese. Pepper. Pasta. Bene!
1½ cups water, plus more for boiling
3 oz. butter
1 lb. fresh canestri*
3 oz. grated pecorino cheese
2 oz. Grana Padano cheese
1 to 1½ Tbsp. freshly ground black pepper
• Bring a large pot of salted water to a boil.
• Meanwhile, begin to make a sauce by combining the water and butter in a large pan over medium-high heat. When the butter melts, reduce the heat to low.
• Add the pasta to the boiling water and cook until al dente, 45 seconds to 1 minute, then drain, reserving ¼ cup pasta water.
• Add the pecorino and Grana Padano cheeses to the water-butter mixture, then add the drained pasta. Increase the heat and bring the sauce to a simmer. Stir the pasta with a wooden spoon, scraping the bottom of the pan. Add the black pepper. Reduce the sauce until thick enough to coat the back of a spoon, about 5 minutes. If the sauce gets too thick, add reserved pasta water, 1 spoonful at a time, until the sauce reaches the desired consistency. Divide the pasta evenly between two warm bowls. Serve with additional pecorino on the side.
*Available at Pastaria, 7734 Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com
Tags : Pasta