Cacio e pepe; fava beans with pecorino and savory – 26 June 2012

D got home about 7:15 and then started to plan dinner. He decided on Cacio e Pepe – which in a pinch one could pretty easily make without a recipe.

You cook spaghetti, then toss with olive oil, pepper, and finely grated pecorino romano. Done. It’s important to heat the serving plates as well as the vessel in which the spaghetti is to be tossed with the cheese, oil, and pepper. The easiest thing to do is to pour past cooking water over the plates to heat them, then drain the pasta and return it to the hot pan and add the other ingredients there.

D also cooked some favas: he first shelled them, then cooked in boiling water for a few minutes, and then popped them out of their skins. He put a bit of grated pecorino over these, too, as well as some winter savory. Delicious!

Yesterday D, on R’s advice, picked up a case of Penfolds Koonunga Hill Shiraz-Cab at Grocery Outlet – for $4.99 a bottle. We had our first one tonight, and really enjoyed it. This is a wine we first had in England in 1998, and really liked. R’s landlady served it to us when we visited him there while he was studying for his Master’s at York.

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1 Response to Cacio e pepe; fava beans with pecorino and savory – 26 June 2012

  1. Pingback: Tagliatelle with favas and pecorino romano; artichokes – 16 July 2013 | Foodie food, not fancy food

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