Those keeping track of my career as a creator of recipes will remember my apple butter buttermilk ice cream which I created last week. This week I present a somewhat loopy, somewhat inspired pasta dish based on a dish Lauren had when we went to Craftbar. That dish was pecorino fondue with honey and hazelnuts. Since I had pecorino in my fridge, honey and hazelnuts on hand I decided to morph that fondue into a pasta dish. And thusly I present to you my Penne with Pecorino, Honey and Hazelnuts.
The process by which I made this was quite simple. I boiled pasta. I grated a cup of pecorino into a bowl. In a saute pan I melted approximately 3 Tbs of butter and a tiny drop (a few tsps) of honey. To this I added about half a cup of pasta water–it sizzles, beware!–and to that I added the pasta. Tossed it all around and added the cup of pecorino. Tossed it all around, added more pecorino to make it cheesier. And then, once poured into a bowl, I added some chopped toasted hazelnuts. Is it respectable to add chopped toasted nuts to a pasta? I’m not sure. But I liked it. This whole dish was a nice twist on my standard pasta with butter, nutmeg and Parmesan. Give it a chance and credit me with the recipe. Well me and Craftbar. But mostly me.