Drunken Cacio E Pepe

• 份量: SERVES 4

配料

PRODUCE

• 8 garlic cloves

DAIRY

• 3 ounces Pecorino Romano and/or Parmigiano Reggiano, plus more for serving

• 8 tablespoons (1 stick) unsalted butter

PANTRY

• Kosher salt

• 2 tablespoons black peppercorns

• 1(750 ml) bottle full-bodied red wine, such as zinfandel or cabernet'

• 1 tablespoon extra-virgin olive oil

• 1 pound spaghetti

步骤

DO SOME PREP:

• Put a large pot of water on the heat

to boil. Salt it generously.

• Thinly slice 8 garlic cloves.

• Coarsely grind enough black peppercorns to measure a scant 2 tablespoons. The grind should be very large! If your pepper mill

doesn't make a large grind, use a mortar and pestle or resealable plastic bag and crush them with the bottom of a heavy skillet.

• If it's not already, finely grate 3 ounces Pecorino Romano.?

• Cube 6 tablespoons unsalted butter. Keep chilled in the fridge.

MAKE THE BASE OF THE SAUCE:

• Crack open 1 (750 ml) bottle full- bodied red wine.

• In a large Dutch oven, heat the remaining 2 tablespoons butter and a glug of olive oil over medium-high heat (the olive oil raises the smoking point of the butter, allowing you to cook over medium-high heat without burning it). Add the sliced garlic and ground peppercorns, season with salt, and cook, stirring, over medium heat until the garlic is softened but not browned, 1 to 2 minutes. • Pour the whole bottle of wine into the pot, raise the heat to high, and bring to a boil.

• 8 tablespoons (1 stick) unsalted butter

Cook until the liquid reduces to ¾ Cup, 16 to 20 minutes. IF YOU'RE GONNA USE IT, USE IT (PG 20)

MEANWHILE, COOK YOUR PASTA:

• Once the wine has been reducing for 10 minutes or so, add 1 pound

spaghetti to the pot of boiling

water. Give it a stir and cook until very al dente, 2 to 3 minutes less than the package directions. Scoop out a cup or so of the pasta water and drain the pasta.

FINISH IT UP:

• Once the wine has adequately

reduced, reduce the heat to low and add the cold cubed butter, a few pieces at a time. Shake the pot back and forth, while stirring, to emulsify the butter and wine into a silky homogeneous sauce.

• Add the drained pasta to the pot. Using a pair of tongs, coat the noodles in the sauce. And here comes the cacio: add the 3 ounces grated cheese, along with a big splash of the reserved pasta water. Continue stirring and coating the pasta with the sauce, adding more of the reserved pasta water, a splash at a time, until a loose, silky sauce is formed (you

may not use all the pasta water). Give a final seasoning of salt.

• Divide the pasta among serving bowls and eat immediately, with more grated cheese on top.

备注

'I don't like to use super-high-quality, expensive wine when cooking. Of course, it's got to be something you like the taste of, so find your balance. A lot of the nuance of flavor will get cooked off, but the essence will remain.

2 If using a Microplane, you'll want a few BIG piles; if using store-bought grated cheese, you'll need a few big handfuls (about ¾ cup).