Cheese Frico and Pepper Bucatini Pasta

Ingredients

• Parmesan cheese

  Shredded

  ⅔ cup or 53g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Butter

  Unsalted

  3 tbsp or 43g

• Pepper

  Spices, black

  1 tsp or 2g

• Pecorino Romano

  Italian Classics Imported Grated or Shredded Cheese - Wegmans

  3 oz or 85g

Directions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper
2. Using ⅔ cup Parmesan, form a thick, even 6-inch circle of cheese on the parchment
3. Bake for 6 to 8 minutes, until the cheese melts and is golden.
4. Carefully remove the parchment from the tray and flip over onto an inverted bowl. Peel off the parchment and gently press the Parmesan circle around the inverted bowl. Cool for 30 seconds and then remove. Repeat with the remaining cheese. Frico can be made up to 3 days in advance and stored in an airtight container.
5. Heat a large stockpot of heavily salted water. Add the pasta and cook according to the package directions.
6. While the pasta cooks, melt the butter with 1 teaspoon pepper in a large sauté pan set on medium-low heat. Let the pepper infuse for 1 minute and then turn off the heat.
7. When the pasta is al dente, before draining, remove a scant ½ cup pasta water and add to the butter. Simmer for 2 minutes over low heat.
8. Drain the pasta and add to the sauté pan, along with ¾ of the Pecorino cheese. Toss the pasta in the sauce with tongs until the cheese has melted and created a creamy sauce that coats the pasta. If the sauce is still too wet, continue to simmer until the water has reduced and clings to the pasta.
9. Place a Parmesan frico at the bottom of two bowls and divide the pasta between them. Finish with the remaining Pecorino and more freshly ground pepper.
10. Recipe inspired by: http://www.acouplecooks.com/2015/01/cacio-e-pepe-cheese-pepper-pasta/

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