I came across this recipe for cacio e pepe (cheese and pepper pasta) in the latest issue of Saveur. I changed a few things around and served it with mushrooms and asparagus.
Cheese & Pepper Pasta
Serves 4-5
Mushrooms
-about 20 oz. button mushrooms, cleaned and sliced
-2-3 tbsp. butter
-1/3 cup marsala
-salt & pepper, to taste
Asparagus
-30 spears, washed & trimmed
-olive oil
-salt & pepper, to taste
Pasta
-1 lb spaghetti
-1 1/3 cup pasta water
-2 tbsp freshly ground black peppper
-extra virgin olive oil
-pasta water
-3/4 cup grated pecorino romano, plus more for serving
-3/4 cup grated parmigano reggiano
Mushrooms: Start by heating up a saute pan over medium heat and place butter in. Once heated, toss mushrooms and saute until soft and most water has evaporated. Deglaze pan with marsala. Salt & pepper to taste. Once cooked to desired tenderness, place aside.
Asparagus: Heat and oil grill pan over medium heat. Once hot, place asparagus in pan and season with salt & pepper. Grill and turn often, until skin just starts to blister.
Pasta: Prepare spaghetti according to box directions to al dente and reserve 1 1/3 cup pasta water when finished.
In medium to large (12″) skillet, heat olive oil until shimmering over medium heat. Toss in ground black pepper and cook in oil for a minute, until fragrant.
Add 1/3 cup of pasta water and bring to boil.
Once boiling, add pasta to skillet and spread out evenly.
Toss pecorino romano and parmigano reggiano over pasta and stir/mix with tongs until sauce develops, adding pasta water as needed.
Serve with vegetables and top with your choice of grated cheese.
Enjoy.
Yum, this looks awesome!
Oh, you can get great Pizza at Bruno's in Haddon Twp.