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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 04-23-2012, 03:17 PM   #21
evolved
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Thanks for all the recipes, too, everyone!

I've been making this lately:

Cacio e Pepe (Cheese & pepper pasta)

Kosher salt, to taste
1 lb. pasta, preferably tonnarelli or spaghetti
4 tbsp. extra-virgin olive oil
2 tsp. freshly cracked black pepper, plus more to taste
1 to 2 C finely grated Pecorino Romano


1. Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8-10 minutes; reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12" skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1-2 minutes. Ladle some of the pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle 1 cup Pecorino Romano and over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to plates and sprinkle with remaining Pecorino and more pepper.


It's riiiiidiculously good.
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Last edited by evolved; 04-23-2012 at 03:21 PM.
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Old 04-23-2012, 03:39 PM   #22
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Quote:
Originally Posted by evolved View Post
Thanks for all the recipes, too, everyone!

I've been making this lately:

Cacio e Pepe (Cheese & pepper pasta)

Kosher salt, to taste
1 lb. pasta, preferably tonnarelli or spaghetti
4 tbsp. extra-virgin olive oil
2 tsp. freshly cracked black pepper, plus more to taste
1 to 2 C finely grated Pecorino Romano


1. Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8-10 minutes; reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12" skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1-2 minutes. Ladle some of the pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle 1 cup Pecorino Romano and over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to plates and sprinkle with remaining Pecorino and more pepper.


It's riiiiidiculously good.
I want this but pasta isn't in my diet plan monday-friday lol
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Old 04-23-2012, 03:40 PM   #23
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Originally Posted by DylloS View Post
I want this but pasta isn't in my diet plan monday-friday lol
I use whole wheat pasta to try to make it a little less unhealthy, but yeah.....this isn't a dieters pasta, lol
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Old 04-23-2012, 05:53 PM   #24
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Old 04-24-2012, 03:28 PM   #25
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I use whole wheat pasta to try to make it a little less unhealthy, but yeah.....this isn't a dieters pasta, lol
the one thing with whole wheat pasta i will do is overcook it by a solid 3-4 min... it takes away that grainy, chalky texture and makes it taste/feel a bit more like normal pasta
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Old 04-24-2012, 04:20 PM   #26
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the one thing with whole wheat pasta i will do is overcook it by a solid 3-4 min... it takes away that grainy, chalky texture and makes it taste/feel a bit more like normal pasta
Use Barilla Plus and it will fix all of your grainy, chalky whole wheat pasta woe's.

http://barillaus.com/aggregator/prodotto_barilla/1301
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Old 04-24-2012, 04:23 PM   #27
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Use Barilla Plus and it will fix all of your grainy, chalky whole wheat pasta woe's.

http://barillaus.com/aggregator/prodotto_barilla/1301
I think I've used it before, but for a general rule of thumb ill always give it a few wxtra minute.... but thanks, next time ill cook it per the instructions and see how it comes out. Time is money, I need that 3 minute ya know lol!
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