Rutabaga Pasta Cacio E Pepe

1. 1

   Prepare rutabaga: Shave peeled rutabaga with mandoline or vegetable peeler. Stack and cut pieces into noodle-like strips.

2. 2

   Make buerre blanc: Cut 8 T. butter into pieces and reserve in cool place. Heat remaining 1 T butter in saucepan; stir in shallots and peppercorns. Cook about 1 minute or until aromatic but not brown. Add wine and cook until reduced to 2 T. Add cream and salt and reduce again. One piece at a time, whisk in butter and cooking just until shiny and thick. Strain through sieve and return to saucepan big enough to hold noodles and sauce.

3. 3

   Bring a pot of water to boil. Do not salt water. Add rutabaga noodles and cook for 3 minutes or just until not raw tasting. Strain and pour into saucepan with buerre blanc.

4. 4

   Over low heat, toss until well combined. Off heat, add some of the cheese and toss again.

5. 5

   Serve sprinkled with chives, and more grated cheese to pass.

* Per serving · 4 servings · Values may vary.

No additional tips available.