There you have it, what I now call Power Outage Pasta.
I should tell you the traditional versions of this recipe use all Pecorino cheese, but I like it a little milder. Besides, Dave just brought back a beautiful wedge of cheese from the Pasta Shop in Market Hall in Oakland, so I had to use it. A nice Umbrian red wine from Vino on College Avenue in Oakland added to the festivities, along with a big bowl of satsumas. pears and some local pecans . . .