Try this out in February! You will be glad you did!
8 ounces uncooked bucatini or spaghetti
3 tablespoons unsalted butter
1 teaspoon freshly ground black pepper, plus more for finishing
1 cup finely grated pecorino, divided
2 Parmesan Frico (recipe follows), for serving
Heat a large salted stockpot until it boils. Add the pasta and cook according to package directions. While the pasta cooks, melt the butter with 1 teaspoon pepper in a large sauté pan set over medium-low heat. Let the pepper infuse for 1 minute and then turn off the heat.
When the pasta is al dente, before draining, remove a 1⁄2 cup of pasta water and add to the butter. Simmer for 2 minutes over low heat.
Drain the pasta and add to the sauté pan, along with 3⁄4 cup pecorino. Toss the pasta in the sauce with tongs until the cheese has melted and created a creamy sauce that coats the pasta. If the sauce is still wet, continue to simmer until the water has reduced and clings to the pasta. Divide into bowls, and finish with the remaining pecorino and more freshly ground black pepper
*Pro Tip: Place a Parmesan frico (aka: fancy ~cheese cracker~) at the bottom of each bowl.
In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.
Friday Feb 13th is Galentine's Day!
3 oz. Tito’s vodka
1 oz. Disaranno Amaretto
6 oz. cranberry juice
Combine ingredients in a shaker over ice and shake until well chilled, about 5-10 seconds. Strain into a glass and garnish with a candy heart.