Cooking with Blobby

Pasta.

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.

.....in 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.