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.
Tagged: cooking, italian, pasta
Yum, this looks awesome!
Oh, you can get great Pizza at Bruno's in Haddon Twp.