Scrape in the walnut-garlic mixture and add about 1 cup pasta cooking liquid. Scoop out 2 cups pasta cooking liquid, then drain pasta and return it to the pot over medium heat. Set the cheeses and parsley aside separately. In the meantime, grate the cheeses on the large holes of a box grater (you should have about 3/4 cup when combined) roughly chop the parsley. 3.īoil the pasta, stirring occasionally, until very al dente. Remove from the heat and season with salt. Cook, stirring and tossing frequently, until garlic and nuts are golden-brown, 3 minutes more. Add the walnuts and stir to coat season aggressively with pepper (this is the "pepe" part of the cacio e pepe). Cook, pressing down on the garlic with a wooden spoon to help break it into smaller pieces, until oil is sizzling, and garlic is very light golden, 1 to 2 minutes. Combine the oil and garlic in a small saucepan and place it over medium heat. Meanwhile, smash the garlic roughly chop the walnuts. Swap options: In place of manchego, try Pecorino Romano or aged gouda use 1/4 cup mint instead of the parsley almonds or pistachios can stand in for the walnuts use Pecorino Romano instead of Parmigiano rigatoni, fusilli or spaghetti can replace the paccheri.īring a large Dutch oven or other pot of water to a boil and salt it generously. I like to cook the pasta in a big (6-quart) Dutch oven, which is the ideal vessel for finishing the pasta in the sauce, but a large pasta pot will work, too (make sure you're stirring all the way down to the bottom of the pot). If you're hustling, you can definitely chop the parsley and grate the cheeses while the pasta is cooking, but do these bits of prep ahead of time if you're at all hesitant about your kitchen speed. The toasted nuts add some crunch, which will make you appreciate the creaminess of the sauce that much more. Cacio is an Italian word for sheep's-milk cheese, and this is a variation on pasta cacio e pepe (literally "pasta with cheese and pepper"), which was one of the inexpensive but extremely satisfying dinners I made a lot when I was in college.
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