easy pasta recipes

Low-Cal Fettuccine Alfredo

unsalted butter

garlic,

lemon

all-purpose flour

low-fat (2%) milk

Kosher salt

cream cheese

cheese,

parsley

fettuccine

pepper

This delicious gluten-free pasta from Delish.com will gluten-free dieters SO happy.

Best-Ever Gluten-Free Pasta

gluten-free flour,

xanthan gum

kosher salt

eggs

What do you wish you could master most with gluten-free recipes?

this was great!  I've been making regular pasta for a year or so and since we had a celiac diagnosis in my home, I gave it up. This was my first try back and it was a great first try.  Mine was very dry and crumbly the first pass through, even through the 2nd and 3rd pass through.  DON'T GIVE UP.  I kept folding and putting it back through the machine and finally got to the right consistency and thinness and they were great.

I made this yesterday. I left them in small sheets and rolled ricotta and spinach filling into manicotti for Valentines Dinner. Came out wonderful the pasta melts in your mouth. I used half of the sheets to make potstickers today. The pasta can be used for egg roll wrappers, wonton, and noodles. Thanks so much for this recipe. I will use it often.

Ive used many different recipes over the past 15 years to make gluten free pasta but this one really was the best.  The dough was really easy to work with and I was able to make ravioli that could easily pass for gluten full !! Thank you for sharing!!

Unfortunately this did not even work. The flour just crumbled, felt like I was making sand rather than dough. Not sure if it is the type of flour I used but it just smeared on my table when I tried to roll it. Waste of expensive flour.

Was by far the easiest I’ve made so far... though I couldn't make very thin noodles without my pasta attachment shredding it. I made thick noodles, they were fantastic!

This turned out really awesome.  I used Cup4cup flour. I had to use extra flour to prevent sticking at all steps.  Once I cut them to fettuccine, I gently tossed the noodles in flour until they seemed evenly coated and put them in a bowl and covered until all noodles were ready, then dumped them in salty boiling water for 2.5 mins then drained and coated with a garlic butter sauce.  Really really delicious with a good texture and bite.

I'd recommend this recipe to anyone else.  Just need to be a little familiar with how to roll out pasta with a pasta machine.  I treated it almost like regular pasta but it falls apart a little more so you just have to be a little more gentle and keep it well floured. As soon as it starts to get a little tacky, dust with more flour.

This is the worst recipe.. the amount of flour I had to use after what the initial recipe calls for there should be more flour added to the recipe. If this was the first time I made fresh pasta I’d never do it again because I wouldn’t know what to do to fix this issue. I’d like to see someone make this in a half hour.. once it’s done it taste good but I’ll look into another recipe next time

This was very dry and crumbly and disappointing.

https://streaming.hearstdigitalstudios.com/cf628400-b14b-426b-a491-c06c6e781921/video_rover_16x9_1080p_hd_1576520160_15596.mp4

A Gluten Free Pie Crust Can Still Be A Perfect and Easy Pie Crust

This Is The Perfect Gluten-Free Pie Crust Recipe

These noodles will serve 6 as a side dish, but you could easily add some cooked, shredded chicken and a little Parmesan to turn this into a main dish.

Amish Egg Noodles

butter, (divided)

chicken broth

chicken bouillon cube

egg noodles

parsley flakes

Salt and pepper, (to taste)

In a large pan, brown two tablespoons of butter over medium heat.

Pour the chicken stock and bouillon cube into the pan and bring to a boil.

Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.

Let the noodles set for 30 minutes, stirring every 10 minutes or so.

Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.

Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.

Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.

Ravioli With Sage-Walnut Butter

balsamic vinegar

honey

bay leaf

refrigerated cheese ravioli

sage leaves

walnuts, roughly chopped

parmesan cheese


food stylist: Jamie Kimm
prop stylist: Marina Malchin

Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Not a fan.  Tasted too much sage.  Powerful enough that we thought we were exercising the demons out of the house.

I suspect it's one of those dishes you either love or hate.  I didn't love it. 

Great sauce. I use it with butternut squash ravioli. The perfect fall dinner.

i hated this recipe... the only good thing about it was the balsamic vinegar....bc thats always good- too much sage .... will not be makin this ever again....

I made this with butternut squash ravioli and it was absolutely delicious - restaurant-worthy, but with weekday night effort. The only other change I made was to leave out the sage, which I did not have. I can't wait to try it again with pistachios or pepitas.<br />

We love this recipe. I did not use the syrup and it was still flavorful without it. 

This recipe is outstanding! I was worried that the sauce would not be very flavorful, but the toasted sage and walnuts together were fabulous! And don't skip the balsamic glaze, wow was that tasty. A huge home run!

Delicious vegetarian go to on a week night! 

Looking for a creamy shrimp pasta? This Tuscan Shrimp Penne from Delish.com hits the spot.

Parmesan Shrimp Pasta

penne

butter

red pepper flakes

lb. medium or large shrimp, peeled and deveined

black pepper

c. baby spinach

c. crushed or diced canned tomatoes

heavy cream

c. Parmesan,

Made it today halving the recipe and using linguini. It is amazing. This will be added to my regular rotation for sure.

This was spectacular!  Only substitution was fresh basil for the parsley.  The sauce was amazing, creamy and not too rich.

Had this tonight.  Did not have heavy cream so I use what I had fat free 1/2 & 1/2. Winner at our house

Turned out fantastic the cheese tomato sauce created was fantastic

It taste great. I hope the family like it.

https://streaming.hearstdigitalstudios.com/29831e1f-696b-4ff7-90e6-ec875779688f/video_rover_16x9_1080p_hd_1583332231_45630.mp4

Shrimp, spinach, tomatoes, garlic? Yes, this is the pasta of your dreams.

Tuscan Shrimp Penne Tastes Like You Went Out to a Fancy Restaurant for Dinner.

Penne with Shrimp and Herbed Cream Sauce

penne pasta

olive oil

shrimp,

kosher salt,

black pepper,

basil leaves

flat-leaf parsley

white wine

clam juice

heavy whipping cream

Parmesan

Chef Name: Giada De Laurentiis

Full Recipe Name: Penne with Shrimp and Herbed Cream Sauce

Talent Recipe: Giada De Laurentiis’ Penne with Shrimp and Herbed Cream Sauce, as seen on Food Network’s Giada at Home

FNK Recipe: 

Project: Foodnetwork.com, CINCO/SUMMER/FATHERSDAY

Show Name: Giada at Home

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Best pasta and shrimp dish. Its perfect the way it is. If you don't have clam broth just add a little bit more wine.

This dish was a hit! I will definitely make it again. I used a can of diced tomatoes so I didn't have to chop the whole tomatoes. I also added twice the amount of red pepper flakes because I like a good kick! I think next time I will let it simmer longer since it wasn't as thick as I wanted it. Still very yummy. My roommate said it tasted like it came from a restaurant! 

<div>Super Delicious! Followed reviewers....made sauce before shrimp and let it simmer for twice as long as recipe to meld all the the flavors, added more garlic and less penne (very saucy) Next time I'll add more red pepper flakes, could barely taste. I got the frozen argentine shrimp from Trader Joe's and it was perfect, big shrimp I had to cut them a bit.</div><div><br /></div><div>Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-shrimp-and-herbed-cream-sauce-recipe.html#communityReviews?oc=linkback</div>

I made this recipe a couple weeks ago and it was great!. The only things I did differently was use fresh from the garden tomatoes instead of the canned tomatoes and used part of a fresh cayenne pepper from the garden as well.  I also added some spicy sausage that I cut pretty thin. Everyone loved it and asked me to save the recipe because its a repeater.

I made this for dinner today and everyone loved it. We used a little more red pepper flakes and less herbs and added spinach towards the end. It was amazing! My husband had three servings. <br />

This was outstanding! This was a "pantry raid" dish and I had to made some substitutions such as dried minced garlic, and I used a hefty tablespoon each of dried basil and parsley (did not add more at the end), and parm from the can. I used 1/2 lb of penne and that was the right amount of pasta for the amount of shrimp and sauce. I bet this would be even better with chopped garlic, fresh herbs and freshly grated cheese, but it was so good as it was that I probably won't change anything except I'll use a smaller pasta like mini penne to better match the size of the medium shrimp once cooked. 




 taste even better with the chopped
 garlic, fresh herbs and freshly grated pasta but it turned out so good that I probably won't change what I did except ill

Oh WOW.... didn’t expect it to come out like it did.... tastes like a 5 star restaurant 

Delicious! We substituted the clam juice for chicken broth and shrimp for chicken and it’s so flavorful! A little spice, very fresh, it’s quite an impressive meal. Love it!

Excellent the only thing I did different was use mascarpone instead of heavy cream.  The best

https://www.foodnetwork.com/videos/penne-with-shrimp-0153784

Ever had pasta with pink sauce? Shrimp and tomatoes tint this creamy sauce.

Penne With Shrimp

Stir together Alton Brown's kid-pleasing Stovetop Mac-and-Cheese recipe from Good Eats on Food Network and you'll never go back to the store-bought box.

Stove Top Mac-N-Cheese

elbow macaroni

evaporated milk

hot sauce

salt

dry mustard

cheddar,

Stove Top Mac-n-Cheese

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

<span>I took some time to read through most reviews, especially the 1-stars to find patterns to why people didn't like the MnC they made. Here's some tips based on low score feedback:</span><div>1. This isn't as fast to make as boxed MnC. The 3 minute stir-and-serve is a bit ambitious. Take your time, add cheese in batches, keep the heat low. This should prevent cheese from breaking &amp; eggs from scrambling. Loooow &amp; sloooow...</div><div>2. Evaporated milk &amp; sweetened condensed milk are not interchangeable for this recipe.</div><div>3. Play with the cheese types, mix/match, but remember that aged cheeses have less moisture &amp; may affect mouthfeel, especially when using this amount. When using pre-shredded, make sure brand doesn't add a ton of starch when packaging. </div><div>I hope this helps... these tips are scattered throughout the reviews, I'm just putting them in one place.</div>

I have been searching for my "signature" macaroni and cheese dish for years and years.  You know...that dish you're known for and always take to family gatherings and potlucks?  Anyway, I think I have finally found it!<br /><br />I prefer a very creamy mac and cheese and others I have made through the years have always ended up dry no matter what I did.  This one is super creamy and delicious.<br /><br />I did tinker with the recipe, though.  I used ONE egg instead of two because I'm not an egg fan and I didn't want the dish to taste too "eggy".  Also, I used REGULAR whole milk instead of evaporated milk.  Evaporated milk always tastes too sweet to me.  Finally, I cooked my egg/milk mixture over low heat until it reached 160 degrees.  While cooking I whisked constantly.  After the pasta was done, I strained the egg/milk mixture though a sieve to get out any egg that might have overcooked or curdled (and nothing did).<br /><br />Cooking the egg/milk mixture might have been overkill, but I wanted to be safe rather then sorry.  My husband just recovered from food poisoning after he ate an undercooked hamburger at a church cook-out.  If you are making this for a child, elderly person, pregnant woman, or someone who has a compromised immune system, I would recommend cooking the mixture as I did.  When my chickens begin laying, I won't be so worried about the eggs because home-grown eggs are so much safer than anything bought from the supermarket.<br /><br />My 10-year-old daughter loved this recipe and told me I "spoil her" with my food.  That really warms a mother's heart.<br />

I follow the recipe fairly closely and it is excellent.  I use a 12 oz can of evaporated milk and I double all the other ingredients except I leave it at 2 eggs.  It takes longer than the 3 minutes for everything to meld together, but I just keep it on low to medium and it just works.  I've never had a problem with this recipe.  It also comes together quickly which is great because I am usually feeding hungry kids.  I normally use Tillamook shredded mild and sharp cheddar, but I have had friends use shredded American cheese with success as well.

my go-to recipe for quick, homestyle macaroni and cheese that both adults and kids love.  

Best Mac and cheese period.   Baked Mac and cheese is always dry.   This is creamy and rich.  It can be tweaked with whatever cheese you like truly.   Sharp cheddar as the main cheese- yes.   If you want a richer more sophisticated taste, add gruyere.   When I want to relive my childhood Mac and cheese, I add a little American cheese.   Incredible and easy recipe 

This is the creamiest, cheesiest thing I have ever eaten. Wowza. Alton Brown delivers. The technique is flawless, but it is R-I-C-H. Keep that in mind when you plan your meal. We had it with green beans, but it really would have made a better small side with a BBQ plate, or as a pair with slaw or something to help cut through the rich cheese. It's *that* cheesy. My husband and I both loved it, but were not able to eat a huge portion because it's so rich. He called it, "automatic portion control." Ha! Thanks Alton!

ALTON BROWN IS THE BEST!!! THERE NEED TO BE MORE GOOD EATS EPISODES ON FOOD NETWORK, BRING BACK ALL THE GOOD SHOWS!!!!

i tried this recipe and loved it.. i went exactly as stated excepted i added a heaping tablespoon of Sour cream.. my son loved it. i did use both eggs and the evap. milk.. it did not make it egg'y or sweet.  Make sure to use a good quality sharp cheddar and grate it.  Do not use pregrated cheese.

For those of you who are having print issues, stop rating this recipe a 1 star. Just because you do not know how to use CTRL+P does not mean you do not like the food. At least talk about the food and give a valid reason as to why you would rate it so low.

On to the food. My brother is going to love this Mac and Cheese. I will have to go out and buy the stuff to make it. Sadly, I can not partake as I can not have milk or cheese. But it sounds delicious.

I usually have problems with this recipe being a touch grainy. When I get the melting just right it's awesome. I've found that adding a couple teaspoons of Sodium Citrate (available from Amazon) helps to keep the cheese silky smooth even with aged cheddar. 

Pasta Dough For Ravioli

all-purpose flour,

Cornmeal,

Pasta Dough for Ravioli

To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

Perfecto! Unlike many others, I did NOT find it necessary to add water. I allowed my eggs to warm to room temperature in a bowl of warm water for five minutes, and then took my time adding them, allowing each to incorporate thoroughly into the dough before adding the next. Followed the times for kneading and resting, and the dough rolled out perfectly. The egg wash is a must if using for ravs -- this was the first time I've ever had homemade ravioli not leak during cooking.

my dough was a bit dry. did I miss something?  Was it the 2nd Tbs of oo?  whatever happened to that? he never told us, thats probabky why it was dry.

Very good recipe for dough Tyler---I did short the eggs by one as the ones I use are king size. 30 min chill time is a key to good rolling I have found. Can you believe I filled some with minced water chestnut and crisp bacon bits and received boucoup compliments?

B-E-A-utiful dough! Handled nicely and worked well with my ravioli fillings. 

Unlike many others, I didn’t have issues with it being too dry. I was worried at first. After working it on the counter a bit, it all came together. The texture was great and worked easily through my pasta machine. I will definitely use this again!

Made duck ravioli with this pasta recipe and it was delicious! I accidentally added all 2 tbsp oilve oil to the mix instead of brushing one of them on the dough ball but the consistency was perfect! I brought the eggs to room temp as one reviewer suggested and let the ball sit in the fridge most of the day since I wanted to prep early. The dough stretched nicely to form around the top of the duck stuffing and of all the 30 plus raviolis I made, not one came open when boiling. Great recipe!

My dough was dry but completely integrated into a nice smooth dough ball during kneading. Patience is the key!

First time making any sort of noodle from scratch dish and it was wonderful! A lot of fun! I have Ravioli on the mind now! 

This is the first recipe that I've found that makes perfect dough without needing to modify the liquid.  My batch made 21 not 24 ravioli, but that may be placement.

Very easy. Easy to make and easy to remember for next time (won't need to print or write it down. Feels like the simplicity of authentic Italian cooking. This was exactly what I was looking for. My 6-yr old &amp; I had a blast using this dough for fettuccine. We're making this with huge meatballs tonight. : Thanks Tyler!

Cauliflower "Mac" and Cheese Casserole

Kosher salt, as needed,

cauliflower,

Vegetable oil spray

cream cheese,

Dijon mustard

garlic powder

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray.

Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Recipe is delicious and easy. Also you can make it ahead. Sadly, the nutritional info is sparse and not helpful to some one on a low-carb or keto eating plan.

This is great and I have made it probably a dozen times.  I like to add diced ham and it is a wonderful complete meal.  I highly recommend it for that "mac and cheese" fix when you are low carb-ing it, but it is great regardless of your diet.  My husband asks for it frequently.

So easy and you don't miss the macaroni AT ALL! A sure fire hit for anyone.

Made this last night and it really was incredible.   Gooey, cheesy, not runny at all.  <div><br /></div><div>Pro Tips:</div><div><br /></div><div>- let the cauliflower sit in the strainer for at least 30 minutes to drain excess water after the cook.  I shook it a fee times and even tried to press it some. </div><div><br /></div><div>- I added some shredded parmesan cheese to the sauce (because I had some on hand). </div><div><br /></div><div>- I took the advice of another reviewer and stirred the dish halfway through the bake and topped with more cheese to brown up (as she pointed out “because cheese”). </div><div><br /></div><div>Next time may add ground pepperoni to the top (trust me on this). </div><div><br /></div>

Yummy! I parboiled the cauliflower about 3 1/2 minutes to retain more crunch. 

This was really good, and I'm not a big fan of cauliflower. I made it the second time, and I used bacon cream cheese, and also added crumbled bacon to the cauliflower.  Leftovers the next day were even better!

I have been making this recipe for a while and everyone loves it.  I have tweaked it a little to make it lower fat.  I use reduced fat cream cheese (not the light) and reduced fat cheddar cheese.  It tastes great and it a little healthier. I also add some Frank's Hot Sauce to the recipe.

This was amazing! I subbed 1 tsp minced garlic, added a dash of cayenne and a bit more Dijon than called for. It was so good!!! I also used cauliflower crumbles b/c it was what I had. <br />

https://www.foodnetwork.com/videos/mac-and-cheese-99424

Make this low carb version of mac and cheese, the ultimate comfort food.

Mac and Cheese

Cacio e Pepe from Delish.com is the easiest pasta dish you can whip up in no time. 

Cacio e Pepe

lb. pasta

c. pecorino,

Yep, it's cheaper, easier, and just as good.

No, I use fresh every once in a while too!

I've made this dish a few times and it's always turned out well.
My favorite add in is sun dried tomatoes. The type that comes is a jar with olive oil and rosemary is amazing and adds a layer of texture.
Easy, no fuss meal just about everybody enjoys. I call that a win.

I’m pretty bad at cooking but this recipe had some great tips that helped me a lot. Highly recommend.

Really perfect in every way. I followed the recipe exactly and made sure I bought the right cheeses.  It was loved by my husband and kids.  I made sure to save the pasta water and adding half the cheese for a few seconds till melted and then put it in the serving bowl and added the rest and used tongs to distribute. It was perfect. I gave my family cherry tomatoes to put on it (not cooked, just as a garnish). I’ll be making this again.

This is not a CACIO and pepper. Cacio is an Italian semi-soft cheese made of sheep's milk. You DO NOT add Parmesan nor butter. If you can't get the cheese, just use pecorino ROMANO. Anything else added to the original recipe should not be called cacio e pepe.

This meal is so so delicious ! The pepper and cheese go together so so well to create an absolutely scrumptious pasta.

We just returned from Italy. The first thing I did was look for a recipe for Cacio e Pepe because it was my favorite dish there. This is exactly as I remember it. Simply delicious and so easy!!

It was one of my favorites in Italy. I’ve tried a few different recipes and this one is good, but I always have issues with the cheese not jiving with the pasta water... what’s the trick to getting it to melt and emulsify with the water/butter mixture instead of ending up at the bottom of the pot?

My husband and I returned from Rome and were determined to have this at home! I only had Romano cheese and used all of that instead of incorporating the Parmesan. I also used a mixed ground pepper as opposed to just black pepper. Absolutely incredible! Fantastic recipe!

Pasta water and pecorino romano to make a paste. Add to al dente pasta and fresh ground peppercorns, plate and garnish with pecorino romano and fresh ground pepper that’s it. No butter no olive oil no parmesan! You have to make the paste for this dish to turn out right.

This dish does look delicious ! I plan to make it very soon!

https://streaming.hearstdigitalstudios.com/c2578b3f-045c-44c4-b0f3-ecbed85926e1/video_rover_16x9_1080p_hd_1540843482_15078.mp4

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