Next Level Cacio e Pepe
Serves 4-6
Ingredients:
1 pound spaghetti
1 cup Parmeggiano Reggiano, grated (use only block and grate freshly to prevent clumping as pre-grated cheeses have stabilizers that cause the cheese not to melt properly)
1/2 cup pecorino, grated (use only block and grate freshly to prevent clumping as pre-grated cheeses have stabilizers that cause the cheese not to melt properly)
4 tablespoons coarse Kosher salt
4 tablespoons butter
3 large cloves of garlic whole, smashed
1/2 cup olive oil
1/4 cup freshly chopped parsley
3 ounces prosciutto, chopped
1 tablespoon Stella's Table Pepper Essential Blend (or more or less to taste)
Instructions:
Fill a pot with water and liberally salt the water (4 tablespoons). This is an important step - do not skimp on salt. Water should taste like the sea.
In a deep sauté' pan, add the olive oil and heat on low while prepping garlic. Use a whole clove and smash down with large knife. Add the whole smashed cloves to the oil. Keep on the lowest possible heat setting for about 15 minutes. Be careful not to let the garlic burn (If the oil is getting too hot and starting to sizzle to a boil, remove pan from heat for a minute and then return to lowest heat.).
In the meantime, grate the cheeses and set aside.
Chop the parsley and prosciutto and set aside.
When water reaches a boil, drop the spaghetti and stir to make sure it doesn't stick to the bottom of the pot.
Remove the garlic after it has infused for about 15 minutes. Discard.
Once the pasta is al dente, turn off the heat and move the pot next to the sauté' pan. Using tongs, take portions of the spaghetti and let drain over pot for a few seconds and then add to the oil. Continue this until all the spaghetti is in the sauté' pan.
Do not discard the pasta water.
Mix the pasta into the oil for a couple of minutes and until completely coated.
Add the Stella's Table Pepper Essential Blend and mix until coated.
Add 1/2 cup of the Parmeggiano Reggiano and mix until blended. Add a 1/2 cup of the pasta water to the sauté' pan and stir.
Add the rest of the Parmeggiano Reggiano and the Romano cheese to the sauté' pan and another 1/2 cup of the pasta water. Mix until fully coated and creamy. Turn off heat, continue to stir another minute.
Plate and sprinkle the fresh parsley and top with chopped prosciutto.
Enjoy!!!
