▪️12 - 16 oz. Medium Shell Pasta (we like it super saucy so we use 12 oz.)▪️2 tsp Fresh Ground Black Pepper▪️4 Tbsp Butter▪️1/4 Cup Flour▪️4 Cups Whole Milk (or 2% milk)▪️1+1/2 Cups Grated Pecorino Romano Cheese▪️
🌱Vegan Modification: Sub in unsweetened oat milk for milk, olive oil for butter, and plant based cheese and/or nutritional yeast for parmesan
1️⃣ Bring a pot of generously salted water to a boil and boil pasta until very al dente (2 mins less than package directions because it will finish cooking in the sauce) 2️⃣ In a pot over medium high heat, toast the pepper until fragrant (1-2 mins) then add the butter; once the butter is melted, whisk in the flour and cook whisking constantly for 1 minute 3️⃣ Start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more 4️⃣ Once all of the milk is added, continue whisking until the white sauce starts to bubble and thicken (3-5 mins) and then whisk in the pecorino romano cheese 5️⃣ Stir in the pasta and cook for another 2-3 mins until pasta is your desired tenderness, then turn off the heat (the sauce will continue to thicken as it cools) 6️⃣ Top with a sprinkle of black pepper and some grated pecorino romano and enjoy!
