This is the last recipe in the taste of Italy week.
This recipe claims to be the italian version of mac and cheese???
The recipe makes 2 servings so adjust if need be,
I know I will have to double it.
Ingredients:
kosher salt
6oz pasta like bucatini or thick spaghetti
3T unsalted butter, cubed, divided
1tsp black pepper
3/4c grated parmesan
1/3c grated pecorino
Create:
Bring 3 quarts of water to a boil in a 5qt pot.
Add your pasta and cook, stirring occasionally, until
about 2 minutes before tender. Drain, reserving 3/4c
pasta cooking water.
Meanwhile, melt 2T butter in a large heavy skillet over
medium heat. Add pepper and cook, swirling in the pan,
until toasted, about 1 minute.
Add 1/2c reserved pasta water to the skillet and bring to a simmer.
Add pasta and remaining butter. Reduce heat to low and
add grana padano, stirring and tossing with tongs until melted.
Remove pan from heat; add pecorino, stirring and tossing until
cheese melts, sauce coats the pasta, and past is al dente.
Transfer pasta to bowls and top with parmesan cheese.
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