step 1
Toss 8 ounces. Fast caked, roughly tight (about 2 cups)And 4 oz. Groise, smoked cakes, or American cheese, roughly tight (about 1 cup)In a big bowl with your hands. Sprinkle 1 tbsp. Plus 1 teaspoon. Cornstarch Over and toss until the cheese is equally coated. Set the cheese mix on one side.
step 2
Place 4 cups salty pretzel In a large resalable plastic bag; Seal with a rolling pin and crush until the texture of coarse breadcrumbs (some large pieces are fine).
step 3
melt 4 tablespoons. unsalted butter In a large Dutch oven or other heavy pot (make sure your pot is wide enough to fit your pasta length). Add and cook the Pretzel series, stirring continuously, until brown and crisp, up to 6-8 minutes. Transfer to a bowl; Wipe the pot and reserve. Add â…“ Cup finely chopped parsley Pretzel for crumbs and weather with kosher salt And freshly ground pepperSet experienced pretzel crumbs aside.
step 4
Bring in Two 12-oz. Bottle porter or other dark beer (about 3 cups) And 2 cups of water To boil one in the reserved pot. Add 1 Lb. bucatini And cook, stirring very slowly with a heatproof rubber spatula to prevent the pasta from breaking, until almost half the liquid is absorbed and the pasta is very alle dent, 7-9 minutes (about 3 minutes less than the package directions).
Step 5
Add 1 cup full milk, 3 tablespoons. Worcestershire sauce, 2 TBSP. Spicy brown mustard, 1 tbsp. Onion powder, 2 teaspoons. Diamond crystal or 1: teaspoon. Morton Kosher Salt, spoon. red chilliand left 4 tablespoons. unsalted butter Return for pasta and on an abscess. Cook, often stirring, until pasta al -dent, about 2 minutes (taste a strand to check). Remove from the heat and add a handful of reserved cheese mixture at once, stirring with spatula after each addition until most of the melting is melted before adding more. If the sauce is too thick, shake Hot water A cup until the desired stability is obtained at a time. If necessary, taste pasta and weather with more salt and pepper.
Step 6
Divide the pasta between the shallow bowls and top with reserved experienced pretzel pieces.
