Cacio e Pepe with Béchamel
Cacio e Pepe with Béchamel
Ingredients
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1 tbsp. butter
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1½ tbsp. flour
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1 cup heated milk
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Salt & pepper to taste
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Pinch of nutmeg
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1/2 cup of cherry or grape tomatoes, quartered
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4 or 6 zucchini blossoms, torn into strips if large, left whole if small
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1/2 lb of pasta (fresh pasta like tagliolini would be ideal, but we used casareccie and were quite happy)
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1 cup grated pecorino romano, plus additional for serving
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2 teaspoons freshly ground black pepper
Directions
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Fill a large pot with water for the pasta. Bring to a boil over high heat.
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Melt butter in a saucepan over low heat. Add flour and stir. Heat milk in a separate saucepan over low to medium heat. While constantly whisking, gradually add hot milk to the roux. Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes, add more milk if it becomes too thick you want it to stay really creamy.
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Add tomatoes to the béchamel and cook over low heat, the tomatoes just need to be heated not cooked.
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Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
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After you have added the pasta to the water, add the zucchini flowers and ¼ of the pecorino romano to the béchamel, stir to blend the cheese.
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Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before pasta is finished cooking, drain bowl but do not dry.
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Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Toss the pasta with the bechamel and sprinkle 3/4 cup cheese over the pasta and toss quickly. If pasta seems dry, toss with some cooking water. Serve immediately with additional cheese on the side.