PASTA WITH PECORINO AND PEPPER
Provided by Ina Garten
Yield 2 dinner servings, 3 appetizer servings
Number Of Ingredients 7
- Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
- Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
- Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
NONNA'S PASTA WITH EGGS, PECORINO AND SAGE
Provided by Amanda Hesser
Categories dinner, easy, quick, pastas, main course
Yield 4 servings
Number Of Ingredients 9
- Bring a large pot of salted water to a boil. Chop onion, garlic and sage together until fairly fine. Generously film a 12-inch sauté pan with olive oil, and set over medium heat. Stir in onion mixture, and sprinkle with red pepper, salt and black pepper. Sauté until wilted, about 3 or 4 minutes. Take the pan off the heat and cover.
- Drop pasta in boiling water. Cook, stirring often, until slightly underdone.
- Scoop out about 1 cup of pasta water and reserve. As pasta gets close to being done, put the sauté pan over medium-low heat. Once it is warmed up, break the eggs into the pan, and cook a few minutes, until white is barely opaque.
- Meanwhile, drain pasta in colander. Turn into pan with eggs, and toss for a few minutes over medium-low heat until the eggs cling to the pasta. Add a little reserved pasta water to loosen it up, if necessary. Taste for seasoning; be generous with black pepper. Serve in heated bowls, passing cheese at the table.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 945 milligrams, Sugar 4 grams, TransFat 0 grams
SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO
Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but you can leave it out to make the dish vegetarian. Do add lots of freshly ground black pepper, though: It's what gives the custardy eggs a spicy snap.
Provided by Melissa Clark
Categories breakfast, brunch, easy, main course
Yield 2 servings
Number Of Ingredients 6
- Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
- If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
- Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
- Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.
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