Felicity’s perfect risotto recipe Half an onion, finely chopped 25g butter or 1 tablespoon vegetable oil 1.25l good stock, chicken or vegetable 200g arborio, carnaroli, or vialone nano rice 50g unsalted butter, diced 50g Parmesan or Grana Padano (for a vegetarian option) cheese, grated Bring […]
Basic Barbecue Sauce 2 cups Ketchup 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup firmly packed brown sugar 2 tablespoons molasses 2 tablespoons prepared mustard 1 tablespoon Tabasco sauce 1 tablespoon of your favorite barbecue rub 2 teaspoons liquid smoke 1/2 teaspoon black […]
Cacio e Pepe
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup reserved pasta water to 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 pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.