5
Submitted by threeovens
"This is a very Nasty dish, courtesy of Mario Batali via "Food &Vodka" magazine. He uses two kinds of cheese which are both combination cheeses. So I guess this is a four cheese dish!"
photo by Izy Hossack 
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
4-6
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ingredients
- 1 1⁄4 lbs spaghetti
- 3⁄4 cup pecorino romano cheese, freshly grated
- 1⁄4 cup parmigiano-reggiano cheese, freshly grated
- 2 tablespoons fresh coarse ground black pepper
- kosher salt
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directions
- Cook spaghetti, al dente, in salted water according to package directions.
- Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
- Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
- Stir in pepper and any additional liquid, if needed; season with salt if necessary.
Questions & Replies
-
When you are adding the cheese and water, should the pan of pasta be on a low heat?
cathyloiacono
-
OP, Parmigiana-Reggiano is cheese from the region of Parma and Reggio, it isn't two types of cheese.
MissMia
-
I know this is fattening +++ but could you add some light or heavy cream to this?
annagram54
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Reviews
-
So few ingredients to turn out so much flavor. I'd heard about this on an Italian site that I enjoy and came here and found your recipe to try. So glad I did, one of the best pasta dishes I've ever made, I followed the directions exactly, and as cheese is the star of the show - used the best quality I could find and freshly grated it. DH even suggested in the future might add a few sprinkles of crushed red pepper for a little added zing. But this is a 5 star just the way it stand. Try it - you'll love it
Bonnie G #2
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I do not use this recipe, mine uses parmigiano-reggiano as the only cheese and some butter. But overall I would imagine this recipe would also be great. So simple and so much flavor, from so few ingredients. I saw it on one of Anthony Bourdain's shows and had to try it. One thing I found is if you "bloom" your pepper in a little of the pasta water before finishing the pasta, it is even better. Plus it is quick, easy and so good
James S.
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I make this all the time, definitely a comfort food! I'm bad, though - I add a little (real) butter. :-)
Rosalind P.
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My family could not get enough of this.LOVED IT! Will make this over and over- very easy!! Made for Witchin Kitchen and ZWT7.
kellychris
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Loved it! Used grana Padano parmigiana as the flavor is more pronounced. Only negative is that I usually get the pasta leftovers for lunch the next day but my not so into pasta husband snatches this up first.
jjv1955
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Tweaks
-
My recipe uses only parmigiano-reggiano (even if I can not get parmigiano-reggiano, fresh grated parmasean is great also) and 2 tsp of butter. I usually only make it for one so the amounts are also smaller for other ingredients
James S.
-
I made something very similar to this recently, but I saved a cup of cook water and added some veggie bouillon powder to it. My cheese blend was parmegiano and asiago . But the real killer factor was fresh pasta run through my pasta machine at the thinnest setting and cut as fettuccine. Absolute heaven. I suspect that the simpler the dish, the more difference fresh pasta makes.
etra47
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
- 47 Followers
- 1277 Recipes
- 26 Tweaks
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