(504) Pasta at home

My Farfalle Cacio e Pepe

Canestri1) Cacio e Pepe2) Recipe

1) canestri : canestri : a traditional Italian pasta shape that sort of looks like a little basket. 

anestri basil garlic tomato

2) cacio e pepe : "cheese and pepper" in Italian

 (serve 4 as a ,main course. 6 as an appetizer)
Tools: a large pan wide enough to hold the pasta, a small pan, and tongs3)
3) tongs : grasping device of 2 joined or hinged pieces 

Ingredients

1 lb4) dried canestri or lumache5) pasta
(feel free to substitute shells, bowties6), or other short pasta shapes in you pantry7))

1 1/3 table spoon freshly ground black pepper – not too fine!

10 tablespoon unsalted butter, split in half evenly

2 cups freshly ground grana padano8) or high quality parmesan9) cheese

3 cups pasta water10)

4) lb : 0.45 kilograms
5) lumache : Lumac(h)oni are a type of snail-shaped Italian pasta. Larger than pipe (brand: Panzani). 

6) bowties pasta : farfalle / farfalle are a type of ribbon-cut, folded pasta

7) pantry : storage room for food and dishes, 食料品室、食器室
8) grana padano : Grana Padano is a cheese originating in the Po river Valley in northern Italy, hard, crumbly-textured cheese.
9) parmesan : parmesan cheese / Parmesan産の味が濃い固いチーズ
10) pasta water : パスタのゆで汁

Method

Bring 4 quarts11) water to a boil12). Season with salt; add pasta and cook stirring occasionally, until about 1 minute before tender. Drain, reserving 3 cups pasta cooking water. You don’t want to pull13) the pasta water too early! Wait until the pasta is ready, as it will ensure the water’s maximum starchiness14). The starches in the pasta water will ultimately stabilize the emulsification15) between the cheese and butter, which creates magic.

11) quarts : 0.95 liters
12) boil : bring water to a boil / 水を沸騰させる
13) pull : to come into possession of
14) starchiness : nourishing carbohydrate from plants also used in adhesives and laundering / デンプン
15) emulsification : converting into an emulsion / 乳化 

Meanwhile, toast black pepper in a large heavy DRY skillet16) over medium heat. Swirl17) pan frequently, until pepper is toasted, about 45 seconds to 1 minute. You will know the pepper is sufficiently toasted when the aroma of black pepper fills your kitchen. Watch out for the sneezes!

16) skillet : pan for frying
17) swirl : to move swiftly in circles, eddies, or undulations

Add 5 tablespoons of butter to the pan with the pepper. It will quickly melt. Working fast to avoid burning the butter, add 2.5 cups reserved pasta water to skillet and bring to a rapid simmer18). Please be careful when you add the pasta water to the pan, as it may splatter a bit – it will burn you! Reduce volume by almost half (this will take a couple of minutes), then add pasta. Cook pasta for the remaining minute, reduce heat to very low and quickly add remaining 5 tablespoons of butter and the cheese, stirring and tossing19) vigorously with tongs until cheese is melted.

18) simmer : 煮詰め /bring to a rapid simmer急速に煮る
19) tossing : toss/ move to and fro or up and down 

Remove pan from heat and continue tossing until the sauce is smooth, emulsified, and coats the pasta. (Add some of the remaining 0.5 cups pasta water if sauce seems dry.) Transfer to a large bowl, garnish20) with more cheese if desired and enjoy.

20) garnish : add decoration to (as food) /＜料理＞に[・・・を]添える[with]
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