Rutabaga "Cacio E Pepe"

1. 1

   Peel the rutabaga and trim into a shape that is easy for slicing thinly on a mandoline. I cut mine into two brick shaped pieces that made nice, even shapes. Cut slices into wide noodles.

2. 2

   Melt 2 T butter in a large saucepan over medium heat. Add rutabaga and a sprinkling of salt and cook until softened. Increase heat and cook until any water is evaporated and rutabaga starts to brown. Remove to a bowl.

3. 3

   Melt remaining butter in pan and grind an even layer of mediumly coarse black pepper across pan. Cook a minute or so until it starts to become fragrant. Add a few tablespoons of water, rutabaga and cheeses and gently toss a few times while cheese melts and dish comes together.

* Per serving · 4 servings · Values may vary.

No additional tips available.