The hardest part of this recipe is remembering to take the butter out of the fridge to let it soften. Otherwise, this is a “decadent but worth it” recipe I’d love for you to learn how to make.
Ingredients:
- 3 tablespoons unsalted butter
- 1 to 2 teaspoons whole black peppercorns
- 1 c. (4 oz.) grated pecorino
- ½ c. (2 oz.) grated parmesan
- 1 box (1 lb.) whole wheat or regular spaghetti
Tools needed:
large pot, colander, cutting board, small skillet, measuring cups and spoons, liquid measuring cup, cheese grater (if grating it yourself), silicone spatula, large bowl, kitchen timer.
Directions:
- About an hour ahead of time, take the butter out of the refrigerator, and let it come to room temperature.
- Fill a large pot with water (to about 1 inch from the top). Place on the stove and turn the heat to high to bring to a boil. Place a colander in the sink.
- Meanwhile, crack the pepper using the bottom of a small skillet until all of the peppercorns are cracked. (Don’t Panic: Cracking peppercorns with a pan is good exercise. Work it.)
- In a large bowl, using a silicone spatula, combine the pecorino, parmesan, butter, and cracked pepper until the mixture is crumbly.
- When the water comes to a boil, add the pasta and cook according to the package directions.
- Once the pasta is al dente, use a liquid measuring cup to take ½ c. of the pasta water from the pot; set aside.
- Drain the pasta into the colander. Immediately add the pasta and ¼ c. of the pasta water to the large bowl and stir to combine until the cheeses have melted.
- Add more pasta water, if necessary, for a creamier consistency.
Copyright © 2013 by Jessica Seinfeld from The Can’t Cook! Book published by Atria Books, a division of Simon & Schuster, Inc.
