Ingredients
12 ounces thick-cut dry pasta
Kosher salt
2 TBSP freshly ground black pepper, on the coarsest setting,
plus more for serving
2/3 cup grated Pecorino-Romano cheese or parm, plus more for
serving
2 TBSP high-quality extra-virgin olive oil, plus more for
serving
2 TBSP salted butter
2 TBSP fresh parsey
Directions
- In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added. You can cook pasta as you normally do, if you choose, just cook just under al dente and reserve 2/3 c pasta water.
- Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
- Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and cheese. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and butter and season with salt. Stir for about 2 minutes so the ingredients all marry together.
- Transfer the pasta to a large bowl and garnish with more black pepper, cheese,and extra-virgin olive oil, and parsley.
Freestyle options:
11. Top with seared scallops or seared halibut – bring
skillet to very high heat and add 1 TBSP vegetable oil. Wait until oil begins to smoke. Add scallops and/or halibut and leave it alone
for 3 minutes. Don’t touch or move them
around. Turn and leave for one
minute. Scallops are done. For halibut remove from the heat and leave
for 3 minutes (if thicker than an inch or so).
22. Add 1/3 c GF low sodium soy sauce and 1 tsp
sesame oil. Top with toasted sesame
seeds. (optional)
33. Add 1 c frozen peas or grilled asparagus.
44. add 1/3 crisp REAL bacon or crisp pancetta
