Cacio E Pepe Style Tagliatelle with Pepperoncini, Parsley & Gar;lic

Cacio E Pepe Style Tagliatelle
with Garlic, Parsley, & Pepperoncini




Prep Time: 10 Min
Cook Time: 10ish Min

Yields: 2 Servings

WHAT YOU NEED

• 225g Dry Tagliatelle Pasta
• 2 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• 1/3 C Grana Padano, grated
• 1/3 C Pecorino, grated
• 1/2 Tbsp. Pepperoncini in Oil
• 2 Tbsp. Fresh Parsley, chopped
• 1 C + Pasta Cooking Water
• 1/2 Tsp. + Cracked Pepper
• Sea Salt 

DIRECTIONS

• Bring a large pot of cold, salted water to a boil. Once boiled, add the tagliatelle and cook to a minute less than al dente. Strain the pasta reserving over a cup of the pasta cooking water.
• In the meantime, begin heating half the butter, pepperoncini, black pepper, and garlic in a skillet set to just about medium heat. Once heated, reduce the heat a touch and let everything cook together for about 1 - 1 1/2 minutes until fragrant. Return the heat to just about medium and add 1/4 C pasta cooking water and a pinch of sea salt. Let the sauce bubble away for 2 - 3 minutes until reduced. Remove the pan from the heat for 2 minutes.​

• Return the skillet to the heat and add the cooked tagliatelle to the pan. Toss in the skillet as the pasta continues to cook for another minute. Now, turn off the heat, add the remaining butter, and begin adding the grana padano & pecorino. As you toss, add another 1/4 C of pasta water to help emulsify and continue to toss the tagliatelle as you add all of the cheese. Add pasta water as needed until all cheese is incorporated and sauce is glossy and gorgeous. Fold in the fresh parsley, taste, and salt to your liking.
• Serve garnished with additional cracked pepper, grated cheese, and fresh herbs. ENJOY!

HAPPY VEG