BLACK PEPPER SAUCE PASTA RECIPES

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SIMPLE GARLIC AND BLACK PEPPER SAUCE RECIPE | ALLRECIPES



Simple Garlic and Black Pepper Sauce Recipe | Allrecipes image

A simple pasta sauce using a few common ingredients, this is kind of like an Alfredo, but not nearly as rich. It's very light and flavorful and pretty low in fat, depending on what kind of milk you use. I made this up because I didn't have any butter for my kids' noodles, and dry noodles just won't do!

Provided by MyMunchkins

Categories     Side Dish    Sauces and Condiments    Sauces    Pasta Sauces    Creamy    Alfredo

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 1 cup

Number Of Ingredients 7

¼ cup olive oil
2 tablespoons minced garlic, or more to taste
1?½ cups 2% milk
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons water
½ teaspoon cornstarch

Steps:

  • Heat olive oil in a saucepan over medium-low heat. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Add milk, salt, and pepper; stir constantly until simmering, about 2 minutes.
  • Whisk water and cornstarch together in a bowl until smooth. Add water-cornstarch mixture to sauce; stir continuously until sauce is thickened to desired consistency, 3 to 5 minutes.

Nutrition Facts : Calories 173.9 calories, CarbohydrateContent 6.3 g, CholesterolContent 7.3 mg, FatContent 15.3 g, FiberContent 0.2 g, ProteinContent 3.3 g, SaturatedFatContent 3 g, SodiumContent 620.1 mg, SugarContent 4.3 g

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER RECIPE ...



Spaghetti with Pecorino Romano and Black Pepper Recipe ... image

_Cacio e Pepe_ For this recipe, you need to grate the cheese with the ragged-edged holes of a box grater for ease of melting. Don't use the small teardrop-shaped holes or a rasp, as your cheese will clump up in the bowl.

Provided by EPICURIOUS.COM

Total Time 20 min

Cook Time 20 min

Yield Makes 4 first-course servings

Number Of Ingredients 3

2 teaspoons black peppercorns
1/2 lb spaghetti
2 1/2 oz very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving

Steps:

  • Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
  • Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
  • 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. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
  • Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

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