Swagbucks Book Club – Mangia! Mangia!
Happy New Year and Happy New Book! I will admit that I was not completely on board with this month’s selection, Eat Pray Love by Elizabeth Gilbert, but that was before I started reading it. It was probably all the hype surrounding the book and subsequent movie plus my own assumptions about someone who can travel to Italy, India and Indonesia for a year that kept me away. But I really have to thank the Swagbucks Book Club members who voted for this title as I’m thoroughly enjoying it and hope you are too. So far I have found much to which I can relate. Of course I must admit I am still on the first section of the book where the author is examining the pleasures of eating in Rome. How could I not relate to gorging on Italian food?!?
I hope you are enjoying Eat Pray Love as well and will join me for our discussion on Friday, January 27th here in the blog. If you have not picked up your copy yet don’t forget you can find the Kindle version of this book in the Swag Store for just 1999 Swag Bucks. Also check out the Special Offers section for various physical book offers that include Swag Bucks awards or utilize a Barnes & Noble e-Gift Card or Amazon Gift Card. Plus there is always the local library. Also, I have 2 physical copies to give away to the Swaggernauts with the most liked comments to today’s post.
To get you in the mood for our trip to Italy, India and Indonesia I’ve shared a recipe for Spaghetti Cacio e Pepe (Spaghetti with cheese and pepper) which is mentioned on page 74 of Eat Pray Love. This preparation sounds so simple and so delicious I’m surprised I’ve never run across it before. For today’s discussion, please describe your favorite food from either Italy, India or Indonesia. Don’t forget that the writers of the top two comments, to receive the most “likes”, will receive a physical copy of Eat Pray Love totally free courtesy of the Swagbucks Book Club. So make our mouths water! – Becky
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbs. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.