Creamy pecorino pasta with radicchio salad

Indulge in the rich flavors of creamy pecorino pasta combined with the crisp freshness of radicchio in this delightful and satisfying salad. Perfect for a gourmet dining experience.

Ingredients:

• 170g spaghetti, bucatini, or egg tagliolini
• 1 teaspoon black pepper, freshly ground, plus extra for serving
• 2 tabelspoons unsalted butter, cold, cubed
• ¾ cup Parmigiano or Grana Padano cheese, finely grated
• ⅓ cup Pecorino Romano cheese, finely grated, plus extra for serving

Instructions:

1. Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Cook your pasta in it.
2. When your pasta is nearly cooked to al dente, put the black pepper in a dry skillet and toast it gently over medium-low heat. Keep moving the pan to prevent burning. Toast the pepper until it becomes fragrant and warm, which should take about 1 minute.
3. Put the butter in the skillet. Increase the heat to medium and let the butter melt by swirling the pan.
4. At this stage, your pasta should be ready to be drained. Before draining, set aside 3/4 cup of the pasta cooking water. If you need extra time to finish cooking your pasta, take the butter mixture off the heat temporarily, but remember to reheat it for a minute before proceeding to the next step.
5. Mix 1/2 cup of pasta cooking water with the butter mixture, add the drained pasta, and put another tablespoon of cold diced butter into the skillet. Lower the heat to medium-low, then sprinkle in 3/4 cup of finely grated Parmigiano or Grana Padano cheese. Stir constantly with tongs until the cheese is melted. Remove the skillet from the heat, mix in 1/3 cup of finely grated Pecorino Romano cheese, and continue stirring until the cheese melts and the sauce becomes creamy. Adjust the consistency by adding more pasta cooking water if the sauce is too dry.
6. Serve the pasta in warmed bowls immediately, optionally garnishing with more cheese and freshly ground black pepper.

Summary:

• Calories: 2687 kcal
• Fat: 144 g
• Protein: 74 g
• Carbs: 277 g
• Potassium: 1349 mg
• Magnesium: 245 mg