…for the Mac & Cheese Lovers in the family.
This simple, yet essential, recipe is a kid-friendly and family favorite and so easy to put together. (the longest amount of time it takes is to boil the pasta). It comes to us via our wine club membership at Sonoma Cutrer Vineyards (where they have a wonderful croquet green and, yes, we put on our “whites” and play with friends occasionally!)
Salt, to taste
12 ounces pasta (I like to use Tortellini, but spaghetti, linguini or bucatini is fine)
6 tablespoons unsalted butter
2 teaspoons coarsely ground pepper
1 1/2 cups freshly grated Parmesan
1 egg yolk
Salt as needed
Bring a pot of well-salted water to a boil. Add the pasta and cook according to package instructions until just al dente. Reserve 1/2 cup of the pasta water, then drain.
In the same pot the pasta was boiled in, add approximately 1/3 cup of the pasta water. Add butter and pepper; melt over moderate heat. Return the cooked pasta to the pot and toss to coat.
Add 1 cup cheese and egg yolk and, using tongs, toss the ingredients together until combined. If the pasta seems a little sticky, add the remaining pasta water. If it’s a little wet, add more cheese. Taste for seasoning and adjust as necessary. Serve topped with remaining cheese.
Of course, in the wine country every food has a wine pair…in this case, it’s a rich Pinot Noir.