SERVES 4 TOTAL TIME 25 minutes DIFFICULTY not too tricky
INGREDIENTS:
350 gr Spaghetti
200 gr Pecorino cheese, grated
1 & ½ - 2 tablespoon grains of pepper
sea salt
DIRECTIONS:
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Cook the Spaghetti in a large saucepan of salted (less than usual because the cheese is salted) boiling water.
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Crush roughly the grains of pepper in a mortar or with a meat pounder, then tip into a non-stick frying pan. Let it warm for a few minutes over a low heat, then add two ladles of cooking water. Let it simmer for a few minutes, then turn off the heat and set aside.
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Meanwhile, put the pecorino in a bowl, pour into an half ladle of cooking water and stir until you have a homogeneous mixture without lumps but not liquid.
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Reserving some cooking water, drain the Spaghetti 2 minutes in advance, tip them into the pan with the pepper and finish cooking, adding some more cooking water if needed.
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Remove the pan from the heat, stir into the pecorino mixture and toss well everything together to allow all flavours to combine.
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Serve immediately.
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