CACIO E PEPE WITH PARMESAN FRICO
Steps:
- Bring 3 quarts water to a boil in a 5 quart 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 tablespoons butter in a large heavy skillet over medium-low 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. Simmer 2 minutes over low heat
- Add pasta and remaining butter. Reduce heat to low and add 3/4c Pecorino, stirring and tossing with tongs until melted.
- Pre-heat oven to 400. Line baking sheet with parchment. Take 2/3c Parmesan and form thick even 6-inch disk of cheese. Bake 6-8 minutes until cheese if melted and golden. Flip over onto inverted bowl -- peel off parchment and gently press around bowl. Cool 30 seconds and remove.
- Place Parmesan Frico at bottom of 2 bowls. Divide pasta between both. Finish with remaining Pecorino and more ground pepper
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