I’ve been trying to not cook as much pasta for dinner lately, per A’s request (he takes his plate cleaning seriously around here, and he thought it was starting to show). But a few days ago, when A had left for school, I couldn’t take it anymore. I just wanted pasta, with no vegetables getting in the way. So I made a grown-up version of a childhood favorite (buttered noodles - wonder where I get my pasta obsession from!) with asiago and parmesan cheese. Next time you need to get your pasta fix, try this one.
Grocery list: dried pasta, butter, grated asiago cheese, grated parmesan cheese, fresh black pepper, kosher salt.
Cook the pasta according to package directions. Drain and quickly return to the hot pot along with 1 tablespoon of butter (per serving).
Throw in 2 tablespoons each of asiago and parmesan.
I decided to get fancy with the peppercorns. Normally I just use these for special pepper dishes like steak au poivre, but I was cheating on the house diet, so why not? Really load up on the pepper too - the rest of the dish is so mild it can handle a lot.
Stir until the cheese melts, and season with salt to taste.
June 12th, 2009 at 8:57 am
So beautifully simple and yet so delicious… I feel that way about pasta carbonara! But this is even easier. Perfect for my soon-to-be grad school cooking repertoire.