Ingredients with Measurements:
- 1 lb penne pasta
- 1 cup grated Cacio Magno cheese
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh oregano, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the chopped rosemary, thyme, and oregano to the skillet and cook for another minute, stirring occasionally.
4. Drain the cooked pasta and add it to the skillet with the herb mixture. Toss to combine.
5. Add the grated Cacio Magno cheese to the skillet and toss until the cheese is melted and the pasta is coated in a creamy sauce.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- Serves 4
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 55g
- Protein: 17g
Substitutions for ingredients:
- Cacio Magno cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Olive oil can be substituted with butter or vegetable oil.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of pasta, such as fusilli or rigatoni.
Tips and tricks:
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- Use a microplane grater to grate the cheese finely for a smoother sauce.
- Don't overcook the pasta, as it will continue to cook in the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread or bruschetta.
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or pasta cooking water to loosen it up.
- If the sauce is too thin, add more cheese or let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pasta to the recommended time to avoid undercooked pasta.
Food history:
- Cacio Magno cheese is a type of Pecorino cheese made in the Lazio region of Italy.
Flavor profiles:
- Creamy, cheesy, and herbaceous.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian