Caccio y pepe

Ingredients

lb of thin pasta (I used thin linguine)

wedge of parmesan

wedge of another cheese (every recipe calls for another cheese- I have seen pecorino Romano, pecorino, parmesan reggiano)...etc...my grocery store had Romano, so this what I used

2 tbls of crushed pepper

sea salt (to taste)

A taste of my childhood I have always craved...so I made it!

Shred a cup of parmesan (Some recipes call for using prepackaged parmesan crumbles, but I chose shredding the cheese by hand 

Put the parmesan in your mixing bowl. Shred 1.5 cups of an additional cheese, which should be pecorino, pecorino Romano, Parmesan reggiano, etc...I used Romano because my grocery store did not have other options. 

Measure your generous tablespoon of ground pepper, and add to the cheese. Mix everything together thoroughly. Add tbls of olive oil to the mixture.

Using your wood spoon, mix everything and crush the cheese. The recipe I used called for making everything into a paste, but I think perhaps I crushed everything a little bit too much. Heading forward I would not mix until it became an actual paste.

Add an lb of spaghetti, linguini or thin linguine to a pot of salted boiling water. When the pasta is ardent drain and immediately add the pasta to the mixing bowl. Mix thoroughly so the pasta is covered entirely. The cheese melts into a coating which covers all pasta. Add salt and reserved pasta water according to your preferences.

Clean the spoon and I won't judge ya if ya lick it with your mouth...Serve pasta hot and cover with parmesan cheese.

Published at 5:06