<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11422</id>
  <title>Cacio e Pepe Pasta</title>
  <total_time>20 mins</total_time>
  <active_time>20 mins</active_time>
  <serves>6 to 8 servings</serves>
  <published_at>Tue Feb 19 09:26:00 -0800 2008</published_at>
  <updated_at>Thu Aug 27 12:33:34 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>Italian</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/11422</link>
  <pubDate>Thu, 27 Aug 2009 19:33:34 GMT</pubDate>
  <short_description>Spaghetti with pecorino cheese and pepper</short_description>
  <long_description>Mountains of pecorino cheese make a creamy sauce; freshly ground pepper gives it a kick.</long_description>
  <introduction>
    <![CDATA[<p>Those of you who think all pasta sauces are long-simmered affairs will be relieved to discover that this incredibly simple dish requires only four ingredients and a few minutes of your time. This pasta, with its sting of cheese and bite of pepper, proves that simple is by no means boring.</p>


	<p>This recipe was featured as part of our <a href="/stories/10942">Winter Cabin Fever</a> story.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Bring a large pot (at least 12 quarts) of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 2 cups of the cooking water.</li>
		<li>Return pasta and cooking water to the pot and place over low heat. Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes. Season with salt, and serve with additional cheese if desired.</li>
	</ol>


	<p><strong>Beverage pairing:</strong> <a href="http://www.ironhorsevineyards.com/wines/still/rosato-di-sangiovese.html">Iron Horse Vineyards Rosato di Sangiovese</a>, California. A white wine might be the first thing that comes to mind for a dish flavored with spice and cheese, but the bright red berry fruit in this rosé makes a nice contrast with all the black pepper, and the wine has plenty of vibrancy to stand up to the cheese.</p>]]>
  </instructions>
  <img>http://www.chow.com/assets/2008/02/pasta290_3.jpg</img>
  <author>Kate Ramos</author>
  <category>
    <id>84</id>
    <name>Pasta/Noodles</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 pounds dried spaghetti</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>3 1/2 cups Pecorino Romano cheese, finely grated on the small holes of a box grater (about 8 ounces)</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>6 tablespoons unsalted butter (3/4 stick), cut into tablespoon-size pieces</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>305</ingredient_id>
      <description>
        <![CDATA[<p>2 teaspoons coarsely ground <strong>black pepper</strong></p>]]>
      </description>
    </ingredient>
  </ingredients>
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