Wednesday, January 27, 2016

Cooking with Blobby


It's what it's all about. Or seems to be about.

Let's face it - making pasta after a long day at work is usually fairly painless. But there are only so many ways to make it - or that I know how to make it. And I want to mix it up.

710 actually saw a similar recipe on-line, but for the life of me when it came time to make it, I didn't know where it might be housed.

Also, after a long, hard day at work, you really should pay attention to the directions, because there is a huge difference between 3T of butter and 3T of ground pepper.

It's amazing what reading part of one line and part of another will do.

Ruckiry (not Jon's boss), I caught the error before actually cooking, but not before actually grinding three tablespoons of pepper.  ....though I have to say, my forearms look great now.

Unsalted butter - 3T
Ground Pepper - 1t (slightly different than 3T!)
Spaghetti (8oz) - though a semi-thin egg noodle might have worked better
Pecorino - 1/3 C finely grated
Parmesan - 3/4 C finely grated

I know the photo shows heavy cream, but I didn't end up using it. I think that was for the better.

Boil pasta, reserve 3/4 C up of the pasta water. the mean time......

Melt 2 T of the butter. Add the pepper, swirl around. Not twirl around.  
Add 1/2 C of pasta water and bring to a simmer. 

 Add pasta and rest of butter. Use tongs mix together. 

 Add Parmesan. Toss till it melts.  Take pan off the heat. 

 Toss in the Pecorino until it melts.  Serve. 

I topped with some fresh basil.........and a garlic bread stick never hurts. 

The dish had a good flavour - not a great one. The pepper was........well.......peppery. It's a good thing I didn't use 3T of it. Yikes.

Maybe a little cream would have helped.

I'd still try it again, I might just change things up a bit more......though honestly, I don't know how just yet.  And honestly, it took all of 15 minutes to throw together.....including the pepper grinding.


anne marie in philly said...

bacon bits, red pepper flakes might be added.

Anonymous said...

I know someone who'd add a bulb of minced garlic. I am not joking.

Bob said...

Ooh, yeah, crushed red pepper!
And a bulb of garlic, too!

Barbara said...

Like Cacio e Pepe, but can't cook it to my perfect satisfaction.
Great idea to add bacon bits (maybe Pancetta) and a bit dried chili.
I'm gonna try.

Brett (the other one) said...

We do something similar...but use grated Gruyere (you know, the husband being French and all...), and I always add hot chili flakes or spicy pizza oil.

There's another variation we do with just A LOT of fresh minced garlic, olive oil, thinly sliced bell peppers, fresh cherry tomatoes and fresh basil. Damn tasty, but I guarantee you will be tasting the garlic for the next day or so.

Avi said...

sometimes we mix it in arugula, 1T(ablespoon!)lemon zest and minced garlic (1 medium clove)