PASTA WITH PECORINO AND PEPPER
Provided by Ina Garten
Categories main-dish
Time 20m
Yield 2 dinner servings, 3 appetizer servings
Number Of Ingredients 7
Steps:
- 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.
PECORINO WITH BALSAMIC-AND-BLACK-PEPPER SYRUP
Time 45m
Yield Makes 4 (appetizer) servings
Number Of Ingredients 4
Steps:
- Briskly simmer vinegar, honey, and pepper in a 1- to 1 1/2-quart heavy nonreactive saucepan over moderately high heat, uncovered, until just syrupy and reduced to about 1/4 cup, 6 to 8 minutes. Cool to room temperature.
- Slice cheese and drizzle with syrup.
LINGUINE WITH BUTTER, PECORINO, ARUGULA AND BLACK PEPPER
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.
SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER
Categories Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 3
Steps:
- Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
- Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
- Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.
SPAGHETTI WITH PECORINO AND BLACK PEPPER
Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
- To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.
Nutrition Facts : Calories 427 g, Fat 9 g, Fiber 2 g, Protein 20 g
More about "pecorino with balsamic and black pepper syrup recipes"
CACIO E PEPE RECIPE: SPAGHETTI WITH BLACK PEPPER & PECORINO …
From seriouseats.com
Ratings 14Calories 581 per servingCategory Mains
HOMEMADE PASTA WITH PECORINO & BLACK PEPPER - NO …
From noreciperequired.com
5/5 (2)Category AppetizerCuisine Comfort FoodTotal Time 2 hrs
17 PECORINO CHEESE RECIPES I CAN’T RESIST – HAPPY …
From happymuncher.com
Cuisine American, ItalianTotal Time 15 minsCategory Main Course, Side DishCalories 520 per serving
PECORINO RECIPES: THE BEST WAYS TO USE THIS FUNKY ITALIAN
From huffpost.com
BALSAMIC VINEGAR AND PECORINO RECIPES - SUPERCOOK
From supercook.com
PECORINO RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
MUSHROOM PASTA WITH PEPPER & PECORINO - MUSHROOM …
From food52.com
PECORINO RECIPE | GROUP RECIPES
From grouprecipes.com
PECORINO WITH BALSAMIC-AND-BLACK-PEPPER SYRUP RECIPE - EAT YOUR …
From eatyourbooks.com
THE DAILY MEAL
PECORINO WITH BALSAMIC-AND-BLACK-PEPPER SYRUP RECIPE
From recipeofhealth.com
BALSAMIC BRAISED SHORT RIBS WITH PECORINO POLENTA - CERTIFIED …
From certifiedangusbeef.com
BEST PECORINO WITH BALSAMIC AND BLACK PEPPER SYRUP RECIPES
From alicerecipes.com
76 PECORINO WITH BALSAMIC AND RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
PERFECTLY CRISPY BRUSSELS SPROUTS – A COUPLE COOKS
From acouplecooks.com
BEST PECORINO WITH BALSAMIC AND BLACK PEPPER SYRUP RECIPES
From recipert.com
344542 PECORINO WITH BALSAMIC AND BLACK PEPPER SYRUP RECIPES
From recipeofhealth.com
KALE, APPLE, PECORINO SALAD WITH CRISPY PROSCIUTTO AND BALSAMIC …
From delish.com
You'll also love