Alfredo Viazzis Spaghettini Cacio E Pepe Recipes

ALFREDO VIAZZI'S SPAGHETTINI CACIO E PEPE

Steps:

• Using the largest holes of a grater, grate the cheese. (This may also be done with a Cuisinart, using a rapid on-off motion, but be careful not to puree or process the cheese.) The grated cheese should be pelletlike in consistency. Set aside.
• Using a rolling pin and a wooden chopping board, crack the peppercorns as you would in making steak au poivre. Set aside.
• Bring 6 quarts of water to a rapid rolling boil. While waiting for the water to boil, wash and dry the basil leaves and cut into thin ribbons. Set aside.
• When the water comes to a boil, add salt and, if you are using whole- wheat pasta, a tablespoon of cooking oil to prevent it from sticking. Add pasta to rapidly boiling water and stir with a long-handled wooden spoon or fork to separate the pasta and bring the water rapidly back to a boil. Leave to cook at a rapid boil for 5 to 7 minutes, adjusting cooking time according to the type of pasta you are using.
• While pasta is cooking, melt the butter in a small saucepan and set aside.
• Have ready a warm serving bowl and when the pasta is done, drain quickly and turn into the bowl. Add the melted butter and toss thoroughly. Add the grated cheese and toss with the pasta. Finally add the cracked pepper and mix again. Serve immediately on warm plates and sprinkle each serving with the ribbons of basil.

SPAGHETTI CACIO E PEPE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
• Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

CACIO E PEPE PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
• Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.