INGREDIENTS:
8 oz. dried spaghetti or bucatini 4 oz. aged Pecorino Romano, finely grated 1 tsp. fresh ground black pepper, plus more for serving 1 cup AeroFarms Micro Rainbow Mix Salt (for water) ⅓ cup reserved pasta water Optional: ½ c. diced pancettaINSTRUCTIONS:
- Bring a large pot of salted water to a boil. Add the pasta. Prepare according to package directions.
- Meanwhile, heat a large skillet over medium heat. If using pancetta, add now and cook for a few minutes until crisp. Drain excess grease from the pan.
- Add the black pepper to the skillet (with pancetta) and toast for about 1 minute, until fragrant.
- Add a ladle of pasta water to the pan and simmer briefly.
- In a large bowl, mix the finely grated Pecorino Romano with a few tablespoons of hot pasta water to make a smooth, creamy paste. (Tip: Add water gradually while stirring with a spoon or whisk)
- When pasta is done (do not drain it), use tongs to transfer it to the pepper skillet
- Toss the pasta in the pepper water for 30 seconds.
- Remove from heat. Add the cheese paste to the pan, stirring quickly to create a creamy sauce. Add reserved pasta water a little at a time to emulsify cheese.
- Add the microgreens to the pasta and stir to combine.
- Plate immediately. Garnish with extra Pecorino, pepper, and microgreens.
