As soon as you enter the doors of at Il Pellicano, the sophistication and romance overwhelm you. After scanning the menu, your mouth starts to water. Executive Chef Saul Medina brings his delicious dishes, a mix of traditional and modern Italian cuisine with a touch of hispanic flair to downtown Fairfield. Here he shares one of those mouthwatering favorites to recreate at home.
Cacio e pepe
8 oz bucatini dry pasta
1 Tbs vegetable oil
Kosher salt
1 cup grated Parmesan cheese
4 oz unsalted butter
1 tsp cracked black pepper
1/2 cup of water ( save some when cooking the pasta )
1 tsp salt
1 pinch of ground black pepper
Parmesan cheese to garnish
Directions:
Cook the dry pasta in a boiling water add salt and the oil to the water to help prevent the pasta from sticking together while cooking. Cook the pasta for about 7 to 8 minutes or al dente. Place the pasta in a colander and drain, saving some of the pasta water to make the sauce, 1 or 2 cups. Do not rinse the pasta with water. Place to the side.
In a sauté pan, toast the salt and pepper for about 20 seconds, till the black pepper releases its aroma and gets lightly smoky. Add butter and swirl it around the pan till it melts, careful not to let it burn. Next, add the water and pasta to the pan, keeping the pan moving to prevent the pasta from sticking. Reduce the liquid by half till there is a creamy consistency, turn off the heat. Slowly add the grated Parmesan, folding it into the pasta. If the consistency it is still too thin, add more Parmesan.
Garnish with a pinch of black pepper and freshly shaved Parmesan to serve.
