A classic pasta meets a Southern staple.
The silky, peppery cheese sauce coats the bouncy noodles perfectly.
If any element is too hot, the cheese will clump up and prevent an emulsified sauce from forming.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Lee Montiel
But dont let that scare you, because this is a dish where practice truly makes perfect.
Ingredients
1tsp.kosher salt
1(16-oz.)pkg.
), plus more for serving
1 1/4cupsfinely grated Parmesan cheese(about 2 oz.)
While pasta is cooking, heat olive oil in a small skillet over medium-low.
Add pepper; cook, stirring occasionally, until gently sizzling, about 1 minute.
Transfer pepper mixture to a large bowl.
Reserve 1 1/2 cups cooking water; drain pasta.
Set both aside to cool slightly, about 3 minutes.
Stir cheeses into pepper mixture in bowl.
Serve topped with chopped bacon and additional grated pecorino Romano and cracked black pepper.
