This recipe was created by yours truly early one New Years morning, after a houseful of people had staggered back from an evening of revelry. It was christened by a friend who believes that its alchohol-absorbing qualities are a sovereign cure for excessive imbibement. I make no warranties about its curative properties, but it is terrifically easy to whip up after an evening out, and it fills the hole cheaper and more tastily than DC pizza.
1 pound pasta (any kind will do, but I think cavatappi is perfect)
1/2-2/3 c. grated swiss cheese
1/4 cup parmesan cheese
3-4 tbl heavy cream or half-and-half
(optional) arugula or bacon bits
Bring a gallon or so of water to a boil on the stove. (You CANNOT cook pasta properly in a tiny little pan. Stop that!)
Add a tablespoon of salt to the water, then add the pasta. Boil according to the instructions on the box.
Meanwhile, combine the cream and cheeses in a microwave proof bowl big enough to hold all your pasta. Microwave on high 1-2 minutes. You're not trying to melt the cheese; just heat it up a little. Once the cream is piping hot, but before the cheese is melted, remove the bowl from the microwave. Add a very large amount of freshly ground pepper. The pepper should be the dominant flavor of the dish when it's all mixed together.
When the pasta is ready, drain it and dump it atop the cream/cheese mixture. Stir. Add arugula or bacon if desired, and more pepper. (Trust me: you didn't add enough to the cream.) Stir and cover the bowl with a lid, or in a pinch, some saran wrap for five minutes. This will melt the cheese. Stir again. The result is a not-terribly-cheesy light sauce, just enough to coat the noodles with a little flavor, and a nice peppery tang. Serve with vitamin C, aspirin, and large quantities of water.