You do not want to miss this Creamy and Sophisticated ‘Adult’ Mac & Cheese, or as @alisoneroman calls it in her original recipe: Tiny Creamy Pasta with Black Pepper and Pecorino (or in this case, Parmesan).
One of our go-to recipes to make in a pinch because it’s fast, easy and we typically have all the ingredients on hand.
Dig into this, and dozens of other delicious recipes in one of my favorite cookbooks in zee whole wide world: Nothing Fancy by Alison Roman.
Click here to view the video!
- Half a stick of butter
- 6 cloves garlic, thinly sliced
- 2 cups Israeli couscous
- 4 cups water
- 1 cup parmesan cheese, grated
- A handful of sharp white cheddar, shaved
- A handful of chives, chopped
- 1 egg yolk per person
Melt butter in a pan over medium heat.
Add garlic and saute for a couple of minutes.
Add couscous, sprinkle it with salt and pepper and toast for a couple more minutes.
Add water and bring to a boil.
Reduce to a strong simmer, stirring frequently until the water has nearly disappeared. This should take about 20 minutes.
In the meantime, place one egg yolk per person into its own little hot water bath to chill until the couscous is done. (The water should be as hot as what you’d use to steep a cup of tea.)
Once your couscous is done, stir in grated cheese and season with salt and pepper as needed.
Serve topped with egg yolk, chives, black pepper and shaved cheese.