Cheese Frico and Pepper Bucatini Pasta

Ingredients

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• 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°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 turns golden.
4. Carefully remove the parchment from the tray and flip it over onto an inverted bowl. Peel off the parchment and gently press the Parmesan circle around the bowl. Cool for 30 seconds and then remove. Repeat with the remaining cheese. Store frico in an airtight container if making ahead.
5. Bring a large stockpot of heavily salted water to a boil. 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 over medium-low heat. Let the pepper infuse for 1 minute, then turn off the heat.
7. When the pasta is al dente, reserve a scant ½ cup of pasta water and add it to the butter. Simmer for 2 minutes over low heat.
8. Drain the pasta and add it to the sauté pan, along with ¾ of the Pecorino cheese. Toss until the cheese melts and creates a creamy sauce. If the sauce is too wet, continue to simmer until it 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.

Similar Foods

• Italian Turkey Sausage and Pepper Pasta
• Whole-Wheat Pasta with Pecorino and Pepper
• Mexican Pepper and Cheese Breakfast Quesadilla
• Tomato, Cream Cheese, and Pepper Sandwich
• Grilled Cheese with Tomato, Peppers and Basil
• Roasted Red Pepper Pasta