Creamy Mac and Cheese

Ingredients

2 tablespoons butter
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup sauvignon blanc
1 cup chicken broth
3 cups heavy cream
3 sage leaves, thinly sliced
1 teaspoon thyme leaves, finely chopped
1 8 ounce package cheddar cheese spread, such as Alouette
1 8 ounce package cream cheese
1 1/2 cups shredded sharp yellow cheddar
1 pound chiocciole pasta (large shells) or elbow macaroni
1 cup panko
1 tablespoon chopped parsley

Directions
1. In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
3. Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.

Creamy Mac and Cheese

2016-01-05 07:21:06

Serves 6

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

1. Ingredients
2. 2 tablespoons butter
3. 1/2 yellow onion, finely chopped
4. 2 cloves garlic, finely chopped
5. 1 cup sauvignon blanc
6. 1 cup chicken broth
7. 3 cups heavy cream
8. 3 sage leaves, thinly sliced
9. 1 teaspoon thyme leaves, finely chopped
10. 1 8 ounce package cheddar cheese spread, such as Alouette
11. 1 8 ounce package cream cheese
12. 1 1/2 cups shredded sharp yellow cheddar
13. 1 pound chiocciole pasta (large shells) or elbow macaroni
14. 1 cup panko
15. 1 tablespoon chopped parsley

Instructions

1. In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
3. Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.

By Rachael Ray

Adapted from http://www.rachaelraymag.com/recipe/creamy-stovetop-macncheese/

Adapted from http://www.rachaelraymag.com/recipe/creamy-stovetop-macncheese/

Florida Girl Cooks http://floridagirlcooks.com/

The post Creamy Mac and Cheese appeared first on Florida Girl Cooks.

Well it is without question there is something going on. Something to be excited about and something to celebrate. So in all of my excitement and hormonal glory don’t think of taking any of my food or asking me silly questions because I am known to bite as of late. Ok…well maybe I won’t really bite you. But I might bite your food if it looks enticing enough.

Hey speaking of food let’s get back on that topic. The following is a menu of this nonsensical meal I’ve created that jives very little together….

Worchestershire Steaks

Trofie Pasta with Tomato Sauce

Sweet Potato Fries

Makes absolutely no sense at all together. I know. But it does to me.

I’ve kept you in suspense long enough.

My husband and I recently sat down and prayed on what should be our next steps with life and surrendered to whatever he has planned for us. Out of fear of three previous miscarriages, for a very long time, I’ve said no to the possibility to welcoming more children. Naturally that would all make sense and saying no would be so easy. Wrong. The response we received to our prayer was that this is a very good time to grow our family and we just needed to trust in God’s plan for wanting to bless us without questioning the end outcome. That’s a big deal of obedience. But I’ve learned that my way is never any good and that God’s way will always be the only way, every time there after. We have a bit of news… So after taking the next step and waiting we have found out that we are….

Yes, we are PREGO! We are grateful. We feel totally blessed. And we wanted to share our joy with all of you.

The post A BIT OF NEWS… appeared first on Florida Girl Cooks.

Trofie Pasta with Tomato Sauce

Ingredients
1 – 16 oz. bag of Trofie pasta
1 – 24 oz. bottle of traditional Prego tomato sauce
1/2 large white onion, diced
6 cloves of garlic, minced
1 tbsp. extra virgin olive oil
4 tbsp. fresh parsley, coarsely chopped
1/2 tsp. sea salt, plus more for sprinkling

Prepare
1. Chop the produce items , set the parsley aside.
2. In a large pot, heat salted water until boiling.
3. Warm olive oil over medium-high heat in a small sauté pan and add onions and sauté for 3 minutes.
4. Add garlic and cook until fragrant, 1 minute.
5. Add tomato sauce, stir thoroughly, and bring heat down to simmer and allow to simmer for 6 minutes.
6. By this time the pasta water should be boiling, stir in trofie pasta and continue to stir to avoid having the pasta stick to the bottom of the pot.
7. Strain pasta after 11 minutes.
8. Place pasta back into large pot and add tomato sauce.
9. Garnish with parsley and sea salt and stir until well incorporated. Enjoy!

Trofie Pasta with Tomato Sauce

2015-10-14 12:19:15

Serves 6

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Prep Time

5 min

Cook Time

21 min

Total Time

26 min

Prep Time

5 min

Cook Time

21 min

Total Time

26 min

Ingredients

1. 1 - 16 oz. bag of Trofie pasta
2. 1 - 24 oz. bottle of traditional Prego tomato sauce
3. 1/2 large white onion, diced
4. 6 cloves of garlic, minced
5. 1 tbsp. extra virgin olive oil
6. 4 tbsp. fresh parsley, coarsely chopped
7. 1/2 tsp. sea salt, plus more for sprinkling

Instructions

1. Chop the produce items , set the parsley aside.
2. In a large pot, heat salted water until boiling.
3. Warm olive oil over medium-high heat in a small sauté pan and add onions and sauté for 3 minutes.
4. Add garlic and cook until fragrant, 1 minute.
5. Add tomato sauce, stir thoroughly, and bring heat down to simmer and allow to simmer for 6 minutes.
6. By this time the pasta water should be boiling, stir in trofie pasta and continue to stir to avoid having the pasta stick to the bottom of the pot.
7. Strain pasta after 11 minutes.
8. Place pasta back into large pot and add tomato sauce.
9. Garnish with parsley and sea salt and stir until well incorporated. Enjoy!

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post TROFIE PASTA WITH TOMATO SAUCE appeared first on Florida Girl Cooks.

Pappardelle with Duck and Mushrooms

Ingredients

2 duck breasts
1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked pappardelle pasta or bucatini
3 1/4 teaspoons salt, divided
1 tablespoon olive oil
1/4 cup finely chopped shallots
2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 tablespoons brandy
2 ounces Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon finely chopped fresh sage
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil
Sage leaves (optional)

Prepare

1. Preheat oven to 400 F.
2. Salt and pepper the duck breasts on each side, then sear them in a medium saute pan on medium-high heat for three minutes on each side.
3. Transfer duck breasts to a baking sheet and roast for 15 minutes.
4. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
5. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
6. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, brandy, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
7. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.

Pappardelle with Duck, Mushrooms, and Truffle Oil

2015-09-29 17:42:02

Serves 4

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Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Ingredients

1. 2 duck breasts
2. 1/2 cup dried porcini mushrooms (about 1/2 ounce)
3. 2/3 cup boiling water
4. 8 ounces uncooked pappardelle pasta or bucatini
5. 3 1/4 teaspoons salt, divided
6. 1 tablespoon olive oil
7. 1/4 cup finely chopped shallots
8. 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
9. 2 garlic cloves, minced
10. 2 tablespoons dry sherry
11. 2 tablespoons brandy
12. 2 ounces Parmigiano-Reggiano cheese, divided
13. 1/4 cup heavy whipping cream
14. 1 teaspoon finely chopped fresh sage
15. 1/2 teaspoon cracked black pepper
16. 1 teaspoon truffle oil
17. Sage leaves (optional)

Instructions

1. 1. Preheat oven to 400 F.
2. 2. Salt and pepper the duck breasts on each side, then sear them in a medium saute pan on medium-high heat for three minutes on each side.
3. 3. Transfer duck breasts to a baking sheet and roast for 15 minutes.
4. 4. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
5. 5. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
6. 6. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, brandy, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates.
7. 7. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired.

Florida Girl Cooks http://floridagirlcooks.com/

The post PAPPARDELLE WITH DUCK, MUSHROOMS, AND TRUFFLE OIL appeared first on Florida Girl Cooks.

Stuffed Pasta Shells

Ingredients

zest of one lemon, for pan

Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
8 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 30 oz container ricotta cheese
2 eggs, beaten
1/4 teaspoon fine grain sea salt
16 oz. mozzarella pearls
1 bunch of chives, minced
zest of one lemon

25-30 jumbo dried pasta shells

Prepare

1. Oil a baking pan, or equivalent, and sprinkle the zest of the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350 F with a rack in the middle.

2. To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don’t want to burn your tongue)…If the sauce needs more salt add it now. Let cool.

3. To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.

4. Cook the shells for six minutes (al dente) in well-salted water – until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands – see photo.

5. Spread 2/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

Stuffed Pasta Shells

2015-08-06 07:03:42

Serves 4

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Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Ingredients

1. zest of one lemon, for pan

Sauce

1. 1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
2. 1 1/2 teaspoons crushed red pepper flakes
3. scant 3/4 teaspoon fine grain sea salt
4. 8 medium cloves of garlic, finely chopped
5. 1 28-ounce can crushed red tomatoes
6. 1 14-ounce can crushed red tomatoes

Filling

1. 1 30 oz container ricotta cheese
2. 2 eggs, beaten
3. 1/4 teaspoon fine grain sea salt
4. 16 oz. mozzarella pearls
5. 1 bunch of chives, minced
6. zest of one lemon
7. 25-30 jumbo dried pasta shells

Instructions

1. Oil a baking pan, or equivalent, and sprinkle the zest of the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350 F with a rack in the middle.
2. To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.
3. To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.
4. Cook the shells for six minutes (al dente) in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.
5. Spread 2/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post STUFFED PASTA SHELLS appeared first on Florida Girl Cooks.

Cauliflower Fettuccine

Ingredients

1 lb. uncooked fettuccine noodles
3 small heads cauliflower
6 cups vegetable broth
6 cloves garlic, minced
1 tablespoon butter
1 teaspoon salt
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream
1 cup starchy boiling water from pasta pot

Prepare
1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes.
4. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
5. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Cauliflower Fettuccine

2015-07-29 13:19:23

Serves 6

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

1. 1 lb. uncooked fettuccine noodles
2. 3 small heads cauliflower
3. 6 cups vegetable broth
4. 6 cloves garlic, minced
5. 1 tablespoon butter
6. 1 teaspoon salt
7. pinch of nutmeg
8. pinch of black pepper
9. 1 tablespoon olive oil
10. ¼ cup heavy cream
11. 1 cup starchy boiling water from pasta pot

Instructions

1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
2. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
3. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
4. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you're not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post CAULIFLOWER FETTUCCINE appeared first on Florida Girl Cooks.

Creamy Pappardelle with Leeks and Bacon

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Prepare

1. Heat oil and butter in a large heavy pot over medium heat.
2. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
3. Add leeks and season with salt.
4. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
5. Add cream, thyme, and 1/2 cup water.
6. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Drain pasta, reserving 2 cups pasta cooking liquid.
9. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat.
10. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

Creamy Pappardelle with Leeks and Bacon

2015-08-25 20:07:42

Serves 6

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Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Ingredients

1. 2 tablespoons olive oil
2. 1 tablespoon unsalted butter
3. 4 slices thick-cut bacon, cut into 1/2-inch pieces
4. 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
5. Kosher salt
6. 3/4 cup heavy cream
7. 2 teaspoons chopped fresh thyme
8. 1 pound pappardelle or fettuccine
9. 1 cup finely grated Parmesan or Grana Padano

Instructions

1. Heat oil and butter in a large heavy pot over medium heat.
2. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
3. Add leeks and season with salt.
4. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
5. Add cream, thyme, and 1/2 cup water.
6. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Drain pasta, reserving 2 cups pasta cooking liquid.
9. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat.
10. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

By Sara Jenkins

Adapted from Bon Appetit

Adapted from Bon Appetit

Florida Girl Cooks http://floridagirlcooks.com/

The post CREAMY PAPPARDELLE WITH LEEKS AND BACON appeared first on Florida Girl Cooks.

Cacio e Pepe

Ingredients

Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino

Prepare

1. Bring 3 quarts water to a boil in a 5-qt. pot.

2. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.

3. Drain, reserving 3/4 cup pasta cooking water.

4. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.

5. Add pepper and cook, swirling pan, until toasted, about 1 minute.

6. Add 1/2 cup reserved pasta water to skillet and bring to a simmer.

7. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.

8. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

Cacio e Pepe

2016-01-05 14:10:04

Serves 6

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Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. Kosher salt
2. 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3. 3 Tbsp. unsalted butter, cubed, divided
4. 1 tsp. freshly cracked black pepper
5. 3/4 cup finely grated Grana Padano or Parmesan
6. 1/3 cup finely grated Pecorino

Instructions

1. Bring 3 quarts water to a boil in a 5-qt. pot.
2. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
3. Drain, reserving 3/4 cup pasta cooking water.
4. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.
5. Add pepper and cook, swirling pan, until toasted, about 1 minute.
6. Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
7. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
8. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

By Teresa Gonzalez

Adapted from Bon Appetit

Adapted from Bon Appetit

Florida Girl Cooks http://floridagirlcooks.com/

The post Cacio e Pepe appeared first on Florida Girl Cooks.