This versatile 9.5 inch stainless pan features a layer of copper on the bottom for optimvenue at conduction ....making for even cooking. Another great feature is the design of the lid. Domed and tight fitting it really locks in the moisture of whatever your making.
So what did I cook in this pan:
Cacio e Pepe; literally cheese and pepper pasta. Typically found in Rome this dish is a perfect mixture of sharp salty cheese and pungent black pepper.
Cacio e Pepe
1/4 cup coarsely ground black pepper
6 tablespoons extra virgin olive oil
6 tablespoons unsalted butter
1 pound dried linguine
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
1/4 cup grated pecorino romano
1. Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt.
2. Meanwhile, set your everything pan over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds. Add the oil and butter and stir occasionally until the butter has melted. Remove from the heat.
3. Drop the pasta into boiling water and cook until just al dente. Drain,
reserving about 1/2 cup of the pasta water.
4. Add 1/4 cup of the reserved pasta water to the oil and butter mixture, then
add the pasta and stir and toss over medium heat until the pasta is well coated.
5. Stir in the cheeses (add a splash or two more of the reserved pasta water if
necessary to loosen the sauce) and serve immediately, with additional grated
Parmigiano on the side.
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