Cascading Kitchen Notes
Cheese and Black Pepper Pasta
Jubilee Farm Style
The dish comes to us from Rome, though we’ve done a bit of tweeking to make it Jubilee Farm style. This is a new method for our farm friends and requires following directions carefully so you can create an emulsion of hot pasta water and cheese.
Here we go:
Prepare the Veggies
- Wash and chiffonade tender greens ( brussels sprout tops, chard, tender kale)
- Wash 1-2 leeks (see how Week 15 Video, 6:36). And cut into ½ moons.
- Saute in 3 Tb butter until limp, turn up the heat and add all the greens.
- Toss with tongs until just cooked. (1-3 min)
- Set aside to fold into the pasta right before serving.
Prepare the Pasta
- Bring enough water to rolling boil to just cover 1 lb of pasta. Be sparing in the amount of water so you can concentrate the starches. That’s what will eventually hold the sauce together.
- Add 1 Tb sea salt once it reaches a rolling boil
- Cook the pasta until aldente. (It will cook another minute or two later when when it comes time to assemble the pasta with sauce.)
- SAVE THE PASTA WATER WHEN YOU DRAIN IT!
- You’ll eventually need at least 1 cup of this water and maybe more. I like to use metal bowls because they allow things to cool faster than pottery.
- Set aside for several minutes.
- The pasta will cool just a bit in the colander and that’s what you want.
- Warm a large heavy pot before adding the peppercorns.
- Add 1 Tb whole black pepper corns and dry toast on medium heat for about 30 sec.
- Once the pepper corns give off some aroma remove immediately and crush with the side of a wide blade knife.
- Once crushed, mince into smaller pieces and set aside.
In an unheated large bowl place the finely grated, room temperature cheese.
- 1 cup Parmesan
- 1 cup Pecorino Romano
To the cheese, slowly add
- 1 cup of the slightly cooled, salted pasta water while whisking like you intend to get a workout. Don’t quit, it will begin to come together. If it feels too thick add some more slightly cooled pasta water and continue to whisk the sauce.
NOTE: IT'S IMPORTANT TO LET THE PASTA WATER COOL A BIT BEFORE MIXING WITH THE CHEESE. IT SHOULD STILL BE HOT BUT TOUCHABLE. IF IT'S TOO HOT, YOU WILL WRECK YOUR SAUCE AND THE CHEESE WILL SEPARATE.
- Add the crushed pepper corns and stir throughout.
- Fold in slightly cooled pasta,
- Put everything back in the slightly cooled heavy pot and gently warm on low temperature while tossing together.
- Add more pasta water if you need to loosen the sauce at bit.
- Fold in the cooked greens and leeks and serve immediately.
- Plate up and enjoy!
You know our love of citrus. If this was a special dinner I might include a wedge of lemon to squeeze over the top at the table.Print This Post