Page 166 - untitled

Bucatini Cacio e Pepe with Aromatic Herbs
Barilla
INGREDIENTS Serves 4
PREPARATION
1 (12-ounce) box Barilla Buca- tini
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1⁄2 teaspoon coarsely ground black peppercorns
2. 1 1⁄2 teaspoons chopped fresh
mint
1 1⁄2 teaspoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage 1 tablespoon unsalted butter
1⁄2 cup grated pecorino roma- no cheese
4.
150 – TASTE OF HOME
1.
Bring a large pot of water to a boil over high heat. Cook the pasta according to the package instructions, stop- ping 3 minutes earlier than directed. Reserve 2 cups
of the pasta cooking water before draining the pasta in a colander.
Heat the olive oil in a large skillet over medium heat. Add the garlic, peppercorns, mint, parsley, basil, rose- mary and sage and cook until fragrant, about 1 min- ute. Add 1 cup of the pasta cooking water and bring to a simmer.
Add the pasta to the skil-
let and toss with the gar- lic-herb mixture. Cook
until the excess water has evaporated and the pasta is al dente. If necessary, add some of the remaining pasta cooking water to continue cooking the pasta to the desired texture.
Remove from heat and stir in the butter and cheese. Serve immediately.
3.