Spaghetti with cheese and black pepper
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Ingredients
- 500 g spaghetti (or tonnarelli or rigatoni)
- 8 tablespoons freshly grated Pecorino
- Romano PDO
- 3 teaspoons Rimbas black pepper
- salt to taste
Directions
- The water used to cook the spaghetti must be slightly salted; when the water boils vigorously, add the spaghetti and begin to prepare the sauce by mixing in an aluminium frying pan the Pecorino Romano cheese, the freshly ground black pepper and two ladles of boiling water to obtain a cream with the consistency of Ricotta cheese (this operation must not be carried out on the hob).
- When the spaghetti are “al dente”, drain them and add to the sauce stirring with a wooden spoon until well mixed (this can be done on a bain-marie).
- Serve immediately on hot plates.
Wine pairing suggestion
Frascati DOC Superiore or Cerveteri DOC white wine
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