Small Plates
What five top chefs feed their own kids.
by Phil Gutensohn
April 27, 2009
Ela's Cacio e Pepe
1 pound dry pasta (we use linguine)
1 large onion, minced fine
4 cloves garlic, crushed
4 tbs olive oil
2 tbs butter
black pepper
1 cup grated pecorino romano
In a large heavy pan, add the olive oil and the butter. When medium hot and the butter is sizzling a little, add the onions and the garlic. Season with a pinch of salt to help soften the vegetables.
Cook over low heat until the onions are soft. Have Ela stir the onions under daddy's supervision…
Add the pasta to a pot of boiling salted water and stir to make certain the pasta doesn't stick together.
When the pasta is ¾ cooked, it should be flexible so it doesn't break but still undercooked in the center. Using tongs, add the pasta directly to the onions and garlic without draining the water. Stir to combine and add about 4 oz of the pasta cooking liquid. Turn the heat to high and cook the pasta, stirring often. Continue to add the cooking liquid until the pasta is just cooked.
Turn off the heat and add the pecorino. Stir to combine. Crack a generous amount of pepper on the pasta and toss.
Serve right away with a piece of pecorino on the side for Ela to grate onto her pasta.
©2009 Phil Gutensohn and Babble
About the Author
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Phil Gutensohn is an employee and graduate of The French Culinary Institute and has worked in the kitchens of The Calhoun School, The Grocery, and Craft. He lives in Brooklyn with his wife and one-year-old son.
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