Ina Garten's Pasta with Pecorino and Pepper | Barefoot Contessa

Ina adds zing to a creamy pasta dish by using pecorino, parsley and pepper! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2UAAkjl Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pasta with Pecorino and Pepper RECIPE COURTESY OF INA GARTEN Total: 20 min Prep: 5 min Cook: 15 min Yield: 2 dinner servings, 3 appetizer servings Ingredients 1 tablespoon whole black Tellicherry peppercorns Kosher salt 1/2 pound dried Italian egg pasta, such as tagliarelle 1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving 2 tablespoons heavy cream 1 tablespoon unsalted butter 2 tablespoons minced fresh parsley leaves Directions Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside. Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping. Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #PastaWithPecorinoAndPepper Ina Garten's Pasta with Pecorino and Pepper ​| Barefoot Contessa | Food Network https://www.youtube.com/watch?v=r-Pxkgd7pHA