Monday, July 13, 2015: Cacio e Pepe and Bucatini Amatriciana by Chef Peter DeRuvo


Cacio e Pepe

· Spaghetti
· 2 ounces extra virgin olive oil
· 1 tablespoon butter
· 17 full grinds from the peppermill
· 2 oz. parmesan cheese
· 3 oz. pecorino cheese
· Salt
· Pasta water

1. When making this pasta remember, your meal is only as good as the pasta you use!
2. Begin by heating up pepper in olive oil
3. Add butter and melt on medium heat
4. Deglaze pan with pasta water and reduce 30 seconds.
5. Finish cooking pasta 2 min in water, add to pan and cook 1530 seconds
6. Off heat slowly drizzle cheese in while tossing pasta in the pan
7. Add pasta water as needed to create creamy consistency
8. Top with pecorino and a grind of black pepper.

1. When making pasta it’s important to remember to cook the pasta in the pan for at least 1
minute to release the starch to create the sauce.
2. Cheese must be slowly drizzled in to ensure a smooth sauce.

Bucatini Amatriciana

· Bucatini pasta 4 oz
· Two tablespoons of guanciale or pancetta
· 1 teaspoon of sliced garlic
· 1 tablespoon of vinegar
· 1 pinch of oregano
· 2 tablespoons of minced onion
· 7 oz of crushed plum tomato
· 2 oz of pecorino cheese
· Pinch of salt
· Freshly ground pepper to finish

1. Render the guanciale till slightly crispy
2. Add onions and garlic
3. Deglaze with vinegar
4. Add the tomatoes, and reduce by a 1/3
5. Add in cooked pasta, which is boiled in lightly salted water for 10 to 12 minutes
6. Remove pasta and add to sauce, toss with parmesan or pecorino and serve

1. When making this pasta remember, your meal is only as good as the pasta you use!
2. We make house made extruded pasta, but del verde or de cecco is great as