Back in my lazy 20-year-old days I use to make myself buttery cheesy noddles for dinner. It was quick, inexpensive and saved me form having to make a real sauce. I was not an impressive cook. But really who doesn’t like buttery noodles? Throw on some cheese and pepper and then add beer, you can drop the mike and walk out of the room. This Cacio e Pepe Beer recipe was inspired by Bryan Richard’s recipe found on craftbeer.com.
For this recipe you will need the following:
Kosher salt
12 oz Fettuccine
6 tablespoons unsalted butter (cut into cubes)
2 teaspoons freshly cracked black pepper
1 cup of Saison beer (a farmhouse style)
1 1/2 cups of finely grated Parmesan
2/3 cup finely grated Pecorino
Start with making the noodles. In a large sauce pan bring enough water to cover the noodles to a boil and place the pasta in the water. Cook the noodles as per the instructions or until they are al dente.
While the noodles are cooking take 4 of the 6 tablespoons of butter and melt in a skillet. Add the fresh cracked pepper and heat until you can smell the pepper. Next add the beer and bring to a simmer. Add the noodles and mix the noodles in the beer mixture. Add in the last two tablespoons of the butter and then sprinkle in the Parmesan cheese and stir until melted. After that you can add the Pecorino cheese and stir again until the cheese had melted in a creamy goodness.
