Friday, April 8, 2016

comfort food...


It started raining yesterday in L.A. It's supposed to continue through the weekend. We need it. 

The skies are grey and for here, this time of year...it's cold. 

When it's like this I'm reminded of living back in Chicago. 

I don't mind this weather, especially in SoCal. Also, it gives me a legitimate reason for warm comfort food like Angel Hair Cacio e Pepe.



This has to be one of my all time favorite meals. It's just so easy to make and the result of the simple ingredients coming together is ridiculously delicious. It's truly the best kind of fast food.

Ingredients

  • 1 pound dried angel hair pasta  
  • 2 teaspoons to 1 tablespoon of freshly ground pepper 
  • 6 tablespoons butter 
  • 2 tablespoon extra-virgin olive oil 
  • 1/2 cup to 3/4 cup reserved pasta water 
  • 1/2 cup to 3/4 cup finely grated Parmesan-Reggiano or Pecorino 

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook just shy of al dente. Reserving 3/4 cup of pasta water, drain the pasta in a colander and set both aside.  
  2. In the empty pot you cooked the pasta, set over medium heat, melt the butter and pour in the olive oil and 1/2 cup of reserved pasta water. Stir in the 1/2 cup of Parmesan or Pecorino until the cheese has melted and the sauce has started to come together. Add the reserve pasta and toss until it’s evenly coated. Continue to gently stir until the clumpy cheese has melted. If the pasta is slightly dry, add a few more splashes of pasta water until it’s moist and sauce-y throughout. Serve immediately with more cheese on top and a few turns of freshly cracked pepper.
Yield: 6 servings 

You can check out more recipes and additional pics HEREIt's from PBS Foods and the recipe is from Adrianna Adarme. She's the creator of the food blog A Cozy Kitchen and you should take a trip over there. It has stuff like this (pic below) rhubarb pear slab pie and since there will be so much kitchen time left over from creating the easy angel hair dinner...there'll be time for pie making. Enjoy,  -angelo






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